1. Place the rice in a sieve and wash till the water no longer runs cloudy. Place rice in a bowl and cover with fresh water. Soak for 30 minutes.
2. Rinse and drain the rice thoroughly. Place the rice in a rice cooker, along with the rest of the ingredients. Cook according to rice cooker instructions.
3. Once the rice is cooked, allow it to cool completely before using.
4. Meanwhile, prepare the luncheon meat. Cut the meat into 0.5cm-thick slices.
5. Place a non-stick skillet over medium heat (no need to oil it). Place several slices of the luncheon meat on the pan and fry for about 3 to 4 minutes on each side till they are nice and toasty. Transfer to a plate and set aside. Do this in batches.
6. To assemble the musubi, line a straight-sided large square or rectangle tray (about 30-cm square) with plastic wrap. Wipe the tray with a damp cloth before lining it to help the plastic stick. If you only have smaller trays, do this in smaller batches.
7. Spoon rice into the tray and lay another sheet of plastic wrap over it. Press the rice down with your palms to compress the grains into a “cake” that’s about 1.5cm thick.
8. Remove the top sheet of plastic wrap and turn the compressed rice onto a large cutting board. Remove the sheet of plastic wrap that’s now on top.
9. With a very sharp knife, carefully slice the compressed rice into rectangular pieces of about 4cm x 7cm.
10. Spread about ½ tsp of the nasi lemak sambal onto each rice nugget and top with a slice of luncheon meat, which you can trim to fit the size of the rice bed. You’ll have rice and luncheon meat trimmings left over. Keep them in an airtight container in the fridge for up to three days and use to make fried rice or onigiri for another day.
11. Cut the nori into 2cm-thick ribbons and wrap the centre of each musubi with the seaweed strips. Trim away the excess nori.
12. To prepare the quail eggs, place a small non-stick skillet with a teaspoon of oil over medium heat. Carefully break a quail egg into a small bowl and tip the egg onto the hot pan. Fry for about 2 minutes till the whites become opaque and set around the yolk. Carefully remove from the pan and place on a plate. Repeat with the rest of the quail eggs.
13. When all the quail eggs are cooked, carefully place one on top of each musubi and serve.