Spam Musubi Sando

1 Can Spam (classic or spicy)
6 Slices of Japanese milk bread (can substitute for any other soft White bread or Texas Toast)
1 1/2 Cups Japanese sushi rice, steamed and chilled overnight
1 Red onion, thinly sliced
1/2 Head of Napa cabbage, thinly shredded
6 Sheets of Nori, dried seaweed
1/2 Cup Teriyaki glaze or sauce
1 1/2 Cups rice wine vinegar
4 Tbsp. Kewpie mayonnaise, reserve 1 Tsp
1 Tsp Sesame oil
1 Tsp Granulated White sugar
1 Tsp Sea salt

Pickle the onions: Combine the rice vinegar, sea salt and sugar in a bowl. Add the thinly sliced red onion to the vinegar brine and let the onions cure for 20 minutes in the refrigerator.

Prepare the cabbage slaw: Mix shredded cabbage with 3 Tsp Kewpie mayo, sesame oil and 2 Tbsp. of the curing vinegar brine from the onion mixture. Mix in the pickled onions when they are ready. Add salt and pepper to taste.

Grill the Spam: Cut Spam into 6 slices longways. Pan-sear the Spam till golden brown on both sides. Lower the heat and add Teriyaki glaze taking care to not scorch the sauce. Once the glaze is thick and coats the Spam well, turn off the heat and remove Spam slices . Wrap each Spam slice in a sheet of Nori seaweed. Set aside for now.

Prepare the bread: Using the reserved Tsp of Kewpie mayo, thinly coat one side of each slice of bread. You can toast or grill the bread before adding the mayo if you prefer.

Assemble your Sando: One one slice of bread, evenly spread 1/4 cup of Japanese sushi rice on the mayo side. Place two Nori wrapped Spam slices on top of the rice. Add your desired amount of cabbage and pickled onion mixture. You may spoon on additional Teriyaki glaze if you like. Use a second slice of mayo covered bread to cap the Sando.

Slice your Sando horizontally across the two Spam slices to evenly distribute the Spam in your Sando. Serve with any side that you enjoy or eat it solo. The Spam musubi Sando is a unique and interesting flavor combination so enjoy this Pacific treat.

Pro Tips: You may want to wrap you prepared Sando in plastic cling film and let it chill in the refrigerator overnight for a more fused and steeped flavor, but the bread may become soggy. You might fix that by grilling the sandwich a bit before serving. For even more flavor fusion, skip the cabbage and pickled onion slaw and replace it with spicy Kimchi or Sauerkraut. Crispy fried bacon brings the Sando up a few notches no matter which slaw you go with. Toasted White or black sesame seeds added to the slaw or into the Teriyaki glaze is also a nice choice. I've never tried it, but adding the Tamago Sando egg mixture to the Sando seems interesting. Might have to give that one a go some time.

This recipe is dedicated to @Hobogateand @level_101. I hope you enjoy
this one.


--- PyGate Linux v1.5.19
* Origin: Dragon's Lair, PyGate NNTP<>Fido Gate (3:633/10)