Cook rice, you know how right? Pre-shape all of your cooked rice in a store bought musubi mold or you can use plastic wrap and mold it by hand. Fry spam until browned evenly on both sides. Reserve on a plate lined with paper towel. In a small bowl, mix water and cornstarch together to create a thickening slurry. Set on the side for later use. Note: Contents may settle, stir before use! In a small sauce pan, combine sugar, shoyu, ginger and garlic and bring to a soft simmer over medium-high heat. Once the mixture is thoroughly heated and the sugar is dissolved, mix in the cornstarch thickening slurry to the simmering liquid. Constantly stir to avoid uneven thickening! Make sure the mixture returns to a simmer to achieve full thickening potential. Once the mixture is thickened, turn off the heat then remove and discard any big pieces of garlic and ginger from the sauce. Dip each slice of fried spam in the sauce, then proceed to top each musubi rice base with a slice of sauced spam. Cut nori sheets to the width you desire and approximate the circumference of your musubi for the length cut of the nori. It's always a good idea to cut longer than shorter, overlapping the ends of the nori when you wrap it is a safer practice.