Cut spam into 8 even slices. Combine sugar and soy sauce in a small bowl.
Heat oil in a large skillet over medium high heat. Cook spam in a single layer, 2-3 minutes per side, or until lightly browned. Pour soy sauce mix over spam. Cook for another minute on each side, until glaze thickens. Remove spam from skillet.
Fold and tear seaweed sheets in half. Fill a medium bowl with water and give the mold a quick dunk. Place mold at center of seaweed sheet so the short ends of the mold align with the edge of the sheet.
Scoop rice into mold, filling it 1/3 of the way. Place a piece of spam on top and use the top of the mold or the rice paddle to flatten. Sprinkle spam with furikake. Fill the rest of the mold with rice, again, pressing down to ensure the rice and spam are packed together. Holding the mold down on the top, gently pull the mold body up and off of the musubi.
Tightly fold the ends of seaweed sheet over the musubi. Roll the musubi over so the ends of seaweed are on the underside. Dunk mold in the bowl of water and repeat process.
Serve as is, or slice each musubi in half for a snack size!
