Basic Furikake Base:
- 1/2 cup white sesame seeds (see notes)
- 2–3 seasoned nori sheets (or plain)
- 1/2 teaspoon salt, more to taste
- 1/2 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
- 1/2 teaspoon wasabi powder
- 1 teaspoon kelp powder
- 1/4 teaspoon red chili pepper flakes
- 1 teaspoon miso powder
- 2 teaspoons dried shiso leaves
- In a food processor or 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 with a sharp knife or kitchen scissors, 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 airtight container for up to 6 months.
The sugar is optional but gives a sweet savory balance.
Nori sheets – use regular, seasoned can add great flavor (wasabi, sesame oil, chili)
If using already toasted sesame seeds, no need to toast again.
- Serving Size: 1 teaspoon
- Calories: 18
- Sugar: 0.1 g
- Sodium: 48.9 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Carbohydrates: 0.8 g
- Fiber: 0.4 g
- Protein: 0.5 g
- Cholesterol: 0 mg
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