What is furikake?
Furikake is the Japanese rice seasoning that makes spam musubi taste the way you remember it. It is the little step most mainland recipes skip, and it is worth keeping a bottle in the pantry.
The short answer
Furikake is a dry seasoning you sprinkle over rice. Most blends are built from toasted nori, sesame seeds, salt, sugar, and dried bonito, sometimes with bits of egg or vegetable. It adds salt, a little sweetness, and that toasty seaweed flavor in one shake. In musubi, a pinch between the rice and the Spam is what pulls the whole thing together.
The common kinds
- Nori komi furikake. Seaweed and sesame forward. This is the one to grab for musubi, and the one people mean when they just say furikake.
- Seto fumi furikake. A little sweeter, with bonito and egg. Great on a plain bowl of rice.
- Salmon or shiso. Flavored blends that lean savory or bright. Fun to keep around once you have the basic bottle.
For musubi, keep it simple. A standard nori komi furikake is all you need. Sprinkle a thin layer over the rice before you press, and again on top if you like it seasoned all the way through.
Other ways to use it
Once a bottle is open you will reach for it constantly. It is good on:
- A plain bowl of hot rice
- Popcorn, believe it or not
- Avocado toast and fried eggs
- Roasted vegetables and baked potatoes
- Poke bowls and musubi, of course
Where to find it
Any Japanese or Asian grocery store will have a shelf of it. On the mainland, the easiest way is usually to order a bottle online and keep it in the cupboard. It lasts a long time.
Put it to work
Furikake earns its place in the pantry the first time you make musubi with it. Here is the recipe: how to make spam musubi.
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