Spam Sushi with Balsamic Teriyaki

Make the glaze: In a saucepan over medium heat, reduce balsamic vinegar until syrupy, about 10 minutes. Add teriyaki sauce. Cool and transfer to a squeeze bottle. Set aside. 

Slice luncheon meat into 1x2-inch pieces. Set aside. 

In a large bowl, combine Japanese rice with Japanese rice flavoring. You can also add sesame seeds. Shape into 1 x 2 x 1/2 - inch-thick rolls. Top each rice roll with a luncheon meat slice and roll a thin strip of nori around it. Repeat until done. 

Arrange "sushi" on a platter. Drizzle with glaze when ready to serve.