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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

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)
  • 23 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.)


Instructions

  1. 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.
  2. 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.
  3. Stack, fold and cut nori into small strips then cut into small pieces, or you can also crumble with your hands. 
  4. Add to sesame seeds in a small bowl, along with salt and sugar. 
  5. Add any additional ingredients ( see ideas and get creative!)
  6. 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.