Cut the pork (luncheon meat or Spam) into slices. For even slices, use a luncheon meat slicer if you have one.

Place the pork on the slicer and lower the wires to slice it evenly.

Pan-fry the sliced pork in a skillet with a little vegetable oil (not listed in ingredients).

Beat the eggs and cook them in a skillet. Fold the eggs as they cook to make an omelet.

Shape the cooked rice into an oval using a musubi mold if you have one. Wet the inside of the mold with water and add a small amount of rice.

Press the rice with the mold’s presser.

Remove the mold body.

Remove the presser. You now have an oval-shaped rice ball.

Place a slice of pork and a piece of omelet (cut to size) on top of the rice.

Add tuna on top.

Drizzle with mayonnaise. For thin lines, use a squeeze bottle if you have one.

Top with avocado.

Wrap a strip of nori around the center to finish.

If you want to cut it in half, use a wider strip of nori.

Cut with a knife moistened with water.

Enjoy your pork, egg, avocado & tuna onigiri with its beautiful cross-section.