Instructions

1. Place 1/2 cup Kewpie mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon plus 1 1/2 teaspoons Korean hot mustard paste, and 2 1/4 teaspoons honey in a small bowl and whisk to combine. Refrigerate until ready to serve.
2. Remove the SPAM block from the can and lay it on its bigger flat side. Cut lengthwise into 5 (about 1/2-inch-thick) slices. Stack the slices and cut in half lengthwise to yield 10 bars total.
3. Heat 1 tablespoon neutral oil in a large skillet, preferably nonstick, over medium heat until shimmering. Add the SPAM in a single layer and fry until lightly browned and crisp, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Refrigerate until ready to assemble.
4. Place 1 1/2 cups all-purpose flour, 2 1/2 teaspoons granulated sugar, 1 3/4 teaspoons baking soda, 1 teaspoon kosher salt, and 1/2 teaspoon baking powder in the bowl of a food processor fitted with the blade attachment. Pulse a few times to combine.
5. Cut 9 tablespoons cold unsalted butter into 1/2-inch cubes. Scatter about half over the flour mixture and pulse until it looks sandy, about 15 (1-second) pulses. Transfer the mixture to a large bowl. Scatter the remaining butter cubes on the mixture and mix with a pastry cutter or two small knives until the butter is in pea-sized pieces. Drizzle with 2/3 cup cold buttermilk and mix until just combined — do not over-mix or the dough will be tough. (Alternatively, you can do this by hand: Whisk the dry ingredients together, then add the butter in two stages with your hands or a pastry cutter, then the buttermilk.)
6. Dust a work surface with all-purpose flour. Place the dough on the work surface and roll out into a rough 5 1/2 x 7 1/2-inch rectangle that’s about 1-inch thick. Fold into thirds like a letter. Flip seam-side down, rotate 90 degrees, and roll out again. Repeat this process (fold, flip, roll) three more times.
7. Place on a plate and freeze for 15 minutes. Repeat the folding and rolling process one time. Freeze for 15 minutes. Repeat the folding and rolling process one last time. (This helps make the dough flaky, buttery, and tender — like a cross between a croissant and a biscuit.)
8. Freeze for 15 minutes more. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 425°F. Line 2 baking sheets with parchment paper or coat with cooking spray. Cut 1 roasted nori sheet into 10 (1x3-inch) rectangles.
9. Divide the dough into 10 portions (40 to 50 grams each). Roll each out into a rough 2-inch wide, 4 to 4 1/2-inch long rectangle that’s about 1/8-inch thick. These will be your blankets!
10. Assemble the SPAMs in a blanket one at a time: Position a dough blanket with a shorter side closer to you. Place a nori rectangle vertically down the center of the blanket. Place a piece of SPAM horizontally across the center of the blanket over the nori (it will extend over the sides of the dough). Wrap the top of the dough over the SPAM, and repeat with the bottom of the dough. Pinch the seam to seal, or use a little water to seal.
11. Place 5 assembled blankets seam-side down on each baking sheet, spacing them at least 2 inches apart. Sprinkle with 2 1/2 teaspoons furikake and press in gently to adhere.
12. Bake for 6 minutes. Rotate the baking sheets between racks and from front to back. Bake until the dough is golden brown, about 6 minutes more. Serve with the dip on the side.