A simple, customizable recipe for the classic Japanese rice seasoning, made from toasted sesame seeds, dried seaweed, salt, and sugar.
Furikake: Japanese Rice Seasoning
A simple, customizable recipe for the classic Japanese rice seasoning, made from toasted sesame seeds, dried seaweed, salt, and sugar.
Ingredients
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 2 sheets nori (dried seaweed) toasted
- 1/2 teaspoon salt
- 1/4 teaspoon sugar (optional
- (Optional) 1/2 teaspoon bonito flakes
Instructions
- Toast the sesame seeds: Heat a dry pan over medium-low heat. Add white and black sesame seeds and toast, stirring constantly, for 3-5 minutes until fragrant and lightly golden. Be careful not to burn them. Transfer to a bowl and let cool completely.
- Prepare the nori: If your nori sheets are not already toasted, quickly pass them over an open flame or warm in a dry pan for a few seconds until crisp. Crumble the toasted nori sheets into small flakes either by hand or using kitchen shears into a separate bowl.
- Combine ingredients: In a bowl, combine the cooled toasted sesame seeds, crumbled nori, salt, and sugar (if using). If adding bonito flakes, add them now.
- Mix well: Gently mix all ingredients until evenly combined.
- Store: Transfer the homemade furikake to an airtight container. Store at room temperature for up to two months.
Notes
Customize your furikake by adding bonito flakes for umami, shiso leaves for a tangy twist, or a pinch of chili flakes for heat. Store in an airtight container at room temperature for up to two months. Excellent on steamed rice, scrambled eggs, popcorn, or even avocado toast.
