Make the rice.

Pour the dry rice into a fine mesh colander and rinse under cold water until the water runs clear.

Add the washed rice and water to a large saucepan with a tight-fitting lid.  

Start at medium-high heat and cook until the water just begins to simmer.

Reduce the heat to medium-low and cook for another 18-20 minutes or until all of the water has been absorbed and the rice is tender and fluffy.

Remove the pot from the heat and let the rice steam (with the lid still on!) for another 10 minutes.

Meanwhile, in a small bowl whisk together the rice vinegar, sugar, and sea salt until the sugar is dissolved.

Drizzle the vinegar mixture over the rice and mix it into the rice using a fork or a rice paddle. Set aside.

Brown the Spam.

Slice the Spam into ¼-inch thick slices.

Add the slices to a large skillet over medium-high heat and cook until browned and beginning to turn crispy around the edges – about 3 minutes.

Flip each Spam patty and brown the other side for another 3 minutes.

Caramelize The Spam.

In a small bowl, stir together the soy sauce, pineapple juice, and brown sugar until combined.

Turn the heat under the skillet to medium-low and pour the brown sugar mixture over the Spam slices.

Flip the Spam slices to coat both sides.

Cook, stirring the sauce, for 2 minutes.  Flip the slices and continue to cook for another 3 minutes.

Allow the Spam to simmer in the sauce until the sauce evaporates, flipping the slices every 2 minutes. 

Remove the skillet from the heat and set it aside.

Assemble the Spam Sushi.

Lay a slice of Nori on a flat surface.

Line the inside of your Span can with plastic wrap.

Pat ½ cup of the rice mixture into the bottom of the can, pressing down to fill the mold and ensuring that there is an even layer of rice.

Use the plastic wrap to pull the rice out of the mold. 

Place the rice at the bottom of the nori strip. 

Use your fingers to pat and reshape any of the rice that fell off.

Place a slice of the caramelized spam on top of the rice, then wrap the nori around the roll, and secure the end by wetting the other end of nori with water and placing the roll seam side down on a serving plate.

Continue with the remaining ingredients.