Spam musubi is a beloved Hawaiian snack made of grilled Spam on a block of rice, wrapped in nori. While the classic version relies on a simple teriyaki glaze, a seasoned furikake-style sprinkle adds a savory, toasty depth that makes each bite irresistible. This homemade Spam musubi seasoning is quick to mix, uses pantry staples, and elevates both the rice and the Spam with minimal effort.
Ingredients
- 1/4 cup (30 g) toasted white sesame seeds
- 2 tablespoons (15 g) black sesame seeds
- 2 sheets nori (dried seaweed), finely crumbled or cut into small flakes
- 1 teaspoon (5 g) flaky sea salt (or kosher salt)
- 1/2 teaspoon (2 g) sugar
- 1/4 teaspoon (1 g) garlic powder
- 1/4 teaspoon (0.5 g) onion powder (optional)
- Pinch of shichimi togarashi (Japanese seven spice) or cayenne pepper (optional, for heat)
Instructions
- In a small bowl, combine the toasted white sesame seeds, black sesame seeds, crumbled nori, flaky sea salt, sugar, garlic powder, and onion powder (if using).
- If using shichimi togarashi or cayenne, add it now. Stir well with a spoon or fork until everything is evenly distributed.
- Transfer the seasoning to an airtight jar or container. Use immediately or store for later.
- To use: after shaping your musubi rice, sprinkle about 1 teaspoon of seasoning over the top of each rice block before adding the Spam and wrapping with nori. You can also mix a little into the rice before molding.
Tips
- Use fresh nori: Stale nori will be chewy and less flavorful. If your nori sheets are old, toast them briefly over a low flame for a few seconds until crisp, then crumble.
- Adjust salt to taste: Spam is already salty, so start with less salt in the seasoning if you plan to use it generously. You can always add more later.
- Make it spicy: Add a pinch of cayenne or shichimi togarashi for a kick. Start with 1/8 teaspoon and adjust to your heat preference.
- Substitute for nori: If you don’t have nori sheets, use 2 tablespoons of store-bought furikake (which already contains nori) and skip the extra salt and sugar, as furikake is already seasoned.
Serving Suggestions
This seasoning is perfect for sprinkling over sushi rice, onigiri, or any rice bowl. It also works well as a topping for scrambled eggs, avocado toast, or roasted vegetables. For a complete musubi meal, serve with a side of pickled ginger, cucumber salad, or a simple miso soup.
Variations
- Add dried fish flakes: Mix in 1 tablespoon of katsuobushi (bonito flakes) for an umami-rich, smoky flavor. Note that the flakes will soften over time, so add them fresh if you plan to store the seasoning.
- Use different seeds: Substitute the black sesame seeds with poppy seeds or hemp seeds for a different texture.
- Citrus zest: Add 1 teaspoon of yuzu zest or lemon zest for a bright, refreshing note. Use within a day or two, as the zest can turn bitter.
- Spicy mayo drizzle: Instead of mixing spice into the seasoning, serve the musubi with a drizzle of sriracha mayo on top for extra creaminess and heat.
Storage and Reheating
Store the seasoning in an airtight container at room temperature for up to 2 weeks. Keep it away from direct sunlight and moisture. If you added katsuobushi, store it in the refrigerator and use within 5 days. The seasoning does not require reheating; use it directly from the container. If the nori becomes soft after a few days, you can toast the seasoning in a dry pan over low heat for 1–2 minutes to crisp it up again.
Frequently Asked Questions
Can I use this seasoning on the Spam itself? Yes, you can sprinkle a little on the cooked Spam slices before assembling the musubi. It adds extra flavor to the meat, but be mindful of the saltiness.
How do I make my own toasted sesame seeds? Place raw sesame seeds in a dry skillet over medium heat. Stir constantly for 2–3 minutes until they turn golden and smell nutty. Remove immediately to a plate to cool.
Can I make this seasoning without nori? Absolutely. You can omit the nori or replace it with a store-bought furikake blend. The seasoning will still have a nice sesame flavor.
Is this seasoning gluten-free? Yes, as written, all ingredients are naturally gluten-free. If you use a store-bought furikake, check the label for soy sauce or wheat-based additives.
How much seasoning should I use per musubi? About 1 teaspoon per rice block is a good starting point. You can adjust based on your taste and how salty your Spam is.
Can I double this recipe? Yes, this recipe scales easily. Just double all the ingredients and store in a larger jar.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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