Sesame Marinated Spam Sliders with Quail Egg and Gingered Mayonnaise

It’s easy to snub Spam, but why would you after tasting these little sliders. Marinated in a spicy blend of sesame, soy and chilis, you might be reminded of the Hawaiian snack food masubi. But these little sandwiches are topped with a warm, oozing quail egg and a dollop of gingered mayonnaise– making them something else altogether. Sesame Marinated Spam Sliders with Quail Egg and Gingered Mayonnaise.

Sesame Marinated Spam Sliders with Quail Egg and Gingered Mayonnaise 

Print This Recipe Total time Yield 16Published


  • 1 cup soy sauce
  • ⅓ cup brown sugar
  • 6 clove garlic, minced
  • 3 tablespoon rice vinegar
  • 2 tablespoon sesame oil
  • 2 tablespoon sesame seeds, toasted
  • 2 teaspoon fresh ginger, grated
  • 1 Thai bird chili, minced or to taste
  • ¼ cup mayonnaise
  • 1 can Spam
  • cooking spray, as needed
  • 16 fresh quail eggs
  • fine grained sea salt
  • 16 slider buns, toasted or grilled as you prefer
  • 16 slider sized pieces of crisp lettuce,


Prepare the marinade: In a medium sauce pan set over medium heat add the soy sauce, brown sugar, garlic, rice vinegar, sesame oil, toasted sesame seeds, 1 teaspoon fresh grated ginger and minced chili. Cook without boiling until the sugar dissolves, about 4 minutes. Remove from heat and allow to come to room temperature.

Make the mayonnaise: Add 1 tablespoon of the cool marinade and the remaining 1 teaspoon fresh grated ginger to the mayonnaise. Mix well, set aside covered and refrigerated until ready to use.

Prepare the Spam: Cut the Spam crosswise into 8 slices, keeping them together in a block and then cut them all in half clengthwise to form 16 nearly square pieces. Lay the pieces in a single layer in the bottom of a shallow dish. Pour the remaining cooled marinade over the slices and marinate 2 to 4 hours.

Drain the Spam slices, discard marinade. Heat a large skillet or griddle over medium high heat. Spray with a light coating of cooking spray. Brown the Spam slices on one side until nicely colored, about 3 minutes. Flip each piece and repeat the browning. Transfer to a tray, loosely covered with foil.

Fry the eggs: Using a fresh non-stick or cast iron skillet set over medium heat. Spray with a light coating of cooking spray. Carefully crack each quail egg onto the surface, gently frying the eggs with a few grains of salt on top, until the whites have set but the yolks are still runny 2 to 3 minutes. Work in batches if necessary.

Assemble the sliders: Lay the bottoms of the slider buns on a work surface in front of you. Spread a dollop of the gingered mayonaisse onto each. Top this with a piece of lettuce followed by the a Spam slice. Gently place a warm fried quail egg on top, taking care to keep the yolk intact. Add the top to the slider and serve.