Cook the rice

• Rinse the sushi rice until the water runs clear.
• Cook the rice with the water until tender and fluffy.
• Mix the rice vinegar, sugar and salt, then fold into the warm rice and let it cool slightly.

Caramelize the spam

• Fry the spam slices in a hot pan until golden on both sides.
• Add the soy sauce, brown sugar and mirin and cook until the slices are glossy and caramelized.

Make the fluffy egg

• Whisk the eggs with the milk and a pinch of salt.
• Cook in an oiled pan over medium-low heat, stirring gently, until just set and fluffy.
• Cut the egg into portions that fit the onigiri.

Shape the onigiri

• Wet your hands and press a layer of rice into the mold.
• Add caramelized spam and fluffy egg in the center.
• Top with more rice and press firmly to close.

Wrap and finish

• Wrap each onigiri with a nori strip.
• Sprinkle with toasted sesame seeds and serve.