What is furikake seasoning made of?

This Japanese seasoning is traditionally made with toasted sesame seeds, nori, salt, and sugar. Though it varies region to region and can contain anything from bonito flakes to chili flakes to poppyseeds to miso powder or shiitake powder.

Yes! This seasoning is full of so many wonderful nutrients. It's high in calcium, protein, iodine, iron, and other minerals. In fact, many vegans and vegetarians will add it to food as a nutritional supplement!

What does furikake taste like?

This seasoning has a crunchy texture and is salty with a touch of nutty flavor. It adds umami flavor to any dish!

Do you add furikake before or after cooking a dish?

Sprinkle your furikake seasoning over top of a finished dish right before serving.

Furikake (Japanese Seasoning)

Name: Furikake Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 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); 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

Description

Furikake is a savory Japanese spice blend made with dried seaweed (nori), toasted sesame seeds, salt, and spices, typically sprinkled over Japanese rice, veggies, ramen, fish or avocado toast! Vegan & Gluten-free. Video.

Ingredients

Units Scale

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

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Instructions

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.

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.

Nutrition

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