Teriyaki Spam and Egg Onigirazu

Rinse the 2 cups of sushi rice under cold water until the water runs clear. Cook in a rice cooker or pot with 2 1/4 cups of water. Once cooked, transfer to a large bowl and gently fold in 3 tablespoons of sushi vinegar while fanning the rice to cool it slightly. Cover with a damp cloth.

In a small bowl, mix 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 teaspoon sugar to create the teriyaki glaze. Heat a skillet over medium heat and sear the 4 slices of luncheon meat for 2 minutes per side until crispy. Pour in the glaze and cook for 30 seconds, coating the meat thoroughly. Remove from pan.

Whisk 4 large eggs with a pinch of salt. In a lightly oiled square tamagoyaki pan (or round skillet), cook the eggs into thin square omelets or simply fry them into rounds, folding the edges to match the size of the nori square center (approx. 3x3 inches). Set aside.

Place a large sheet of plastic wrap on a clean surface. Lay 1 sheet of nori in the center, rough side facing up, oriented like a diamond (corners pointing up, down, left, right).

Scoop about 1/2 cup of the seasoned rice into the center of the nori, shaping it into a 3-inch square. Drizzle 1/2 tablespoon of Japanese mayonnaise over the rice.

Layer the fillings on the rice: first 1 leaf of lettuce (folded to fit), followed by 1 slice of glazed meat, and finally 1 cooked egg portion.

Top with another 1/3 to 1/2 cup of rice to cover the fillings. Bring the four corners of the nori sheet tightly to the center to seal the packet. Wrap the entire package tightly in the plastic wrap to hold the shape.

Let the onigirazu rest for 5 minutes to allow the nori to soften and bind to the rice. Slice in half through the plastic wrap with a sharp wet knife to reveal the cross-section. Remove plastic before eating.