Cook the riceCook the white rice according to package instructions. I like using a 50/50 mix of sushi rice and jasmine rice for the perfect balance of stickiness and fluffiness. Once cooked, fluff the rice and set aside to cool slightly.

Prepare the batterIn a bowl, whisk together the eggs and flour with a small splash of water until a smooth batter forms. The batter should be slightly thick but still pourable.

Bread the SpamSlice the Spam into about 6 even slices. Dip each slice into the batter, allowing the excess to drip off, then coat it evenly in panko breadcrumbs. Press the panko lightly so it sticks well.

Fry the SpamHeat neutral oil in a skillet over medium heat. Once the oil is hot (350F degrees), fry the breaded Spam slices for about 1-2 minutes per side, or until golden brown and crispy. Transfer to a wire rack or paper towel lined plate.

Make the Nashville hot sauceIn a heatproof bowl, combine the cayenne pepper, brown sugar, garlic powder, chili powder, paprika, onion powder, black pepper, and garlic salt. Carefully spoon ½ cup of the hot frying oil over the spice mixture and stir until combined. Mix in the honey to finish the sauce.

Coat the SpamBrush or lightly toss the crispy Spam slices in the Nashville hot sauce until evenly coated.

Make the ranchIn a small bowl, whisk together the mayo, sour cream, buttermilk, ranch seasoning, and chopped chives until smooth. Chill until ready to serve.

Make the soy glazeIn a small saucepan, combine soy sauce, sugar, and mirin. Reduce slightly and let cool. It will thicken as it cools. Add water if it becomes too concentrated.

Prepare the nori and riceCut the nori sheets into strips that are about two-thirds the width of the Spam slices. Place a strip of nori on a clean work surface and position a molded block of rice near one end of the strip. Add a few loose grains of rice to the opposite end of the nori — this will act as glue when sealing the wrap.Brush the top of the rice lightly with the sweet soy glaze, then sprinkle with furikake for extra flavor and texture.

Assemble the musubiPlace a piece of the crispy Nashville hot Spam on top of the seasoned rice. Wrap the nori strip around the rice and Spam, pressing the end with the loose rice grains to seal the musubi.

ServeServe the musubis warm with pickles and homemade ranch on the side for dipping.