Basic Furikake Base:
- ½ cup white sesame seeds (see notes)
- 2–3 seasoned nori sheets (or plain)
- ½ teaspoon salt, more to taste
- ½ teaspoon sugar (optional, but good)
Optional additions: (The proportions are just a starting point.)
- 2 teaspoons shiitake powder (toast alongside sesame seeds in the pan)
- 1 tablespoon dulse (toast alongside sesame seeds in the pan)
- 1 tablespoon black sesame seeds
- 1–3 tablespoons bonito flakes
- ½ teaspoon wasabi powder
- 1 teaspoon kelp powder
- ¼ teaspoon red chili pepper flakes
- 1 teaspoon miso powder
- 2 teaspoons dried shiso leaves
- In a spice grinder, pulse sesame seeds 1 or 2 times so that the seeds are partially ground, leaving some whole, taking care they grind quickly.
- Place seeds in a cast iron pan (or sauté pan) on low heat, stirring every minute or so until they become fragrant and lightly toasted, 7-8 minutes.
- Stack, fold and cut nori into small strips then cut into small pieces, or you can also crumble with your hands.
- Add to sesame seeds in a small bowl, along with salt and sugar.
- Add any additional ingredients ( see ideas and get creative!)
- Store in an air tight container for up to 6 months.
The sugar is optional but gives a sweet savory balance.
If using already toasted sesame seeds, no need to toast again.
Keywords: how to make furikake, furikake recipe