First, put two bowls of freshly cooked rice in a large bowl and cool it a little, then season it with a spoon of sesame oil and two pinch of salt.

You can skip the pickled radish, but I added it to control the greasiness.
Slice whole pickled radish thinly to the size of spam.

Wash the perilla leaves clean, cut the edges, and cut them into the size of spam.

Beat in the egg and add an appropriate amount of salt.
If you don't add pickled radish, about 6 eggs is enough, and if you add pickled radish, about 4 eggs is enough.
I cut it in half later because it was too thick.

Grease slightly, pour half of the beaten egg into the pan, and cook over low heat.
When the egg is slightly cooked, fold it into four pieces and cook it in the size of spam.

Roll the egg twice, cool it on the cutting board, and cut it in half.

Cut the spam into 5 pieces and rinse it with boiling water to remove the additives from the spam.

Grill the pan side to side until golden brown, not oiled.

I used the Musubitle (large) I bought from Daiso, and in the case of a regular small frame, you can cut the seaweed in half lengthwise and reduce the ingredients by half to make it the same process.
If you don't have a frame, put a wrap on the spam container, stack the ingredients on the wrap, press it down, take out the wrap, put the ingredients in half, and roll it with seaweed.

Place the seaweed rough side up and center in the middle.

Spread the rice thinly first and press it down with the presser in the mold.
Please calculate the thickness of the ingredients in advance, think of the total height, and adjust the amount of rice.
If the total amount of ingredients is higher than the mold, you can't wrap the whole thing with seaweed.

Put eggs, pickled radish, perilla leaves, and spam on top of the rice.

You can think of the color and do whatever you want

I'll cover the top with rice

Press it down with the presser.
If you don't press it well, the gap will open and the Musubi will explode easily.

Press the top press lightly and slowly pull out the frame.

After sticking it tightly from the side with laver, roll it well so that it's covered all the way to the top.
Put a bit of water on the remaining part of the seaweed so that it sticks well together.

Lightly coat the top of the musubi with a pinch of sesame oil.
Put sesame oil on the knife and cut it gently.
Please note that unlike kimbap, there is only rice at the top and bottom, so the side may burst easily.