Description

How to make Furikake- a Japanese spice blend made with seaweed, toasted sesame seeds, salt and optional bonito and spices. Use on rice, veggies, fish or avocado toast! Vegan and Gluten-free. #furikake

Ingredients

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

Instructions

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.

Notes

Grind the seeds just a little – to better incorporate the salt, sugar and optional ingredients more evenly and help release the sesame oil.

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.