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Well, I am officially obsessed with this one! A savory and slightly spicy Japanese spice blend that transforms everything that you sprinkle it on. This easy and delicious spice blend is made with sesame seeds, dried seaweed (nori), salt, sugar and adds a hint of heat with chili powder. I make a batch every week and sprinkle it on just about everything — popcorn, scrambled eggs, salads. It is delicious!
Why You’ll Love This Seasoning
Boosts the flavor of so many foods and recipes that you already love!
Sprinkle it over rice, noodles, sushi, toast, a sandwich or a salad. Use it as a seasoning for your favorite protein — tofu, shrimp, salmon. Elevate your snack game by sprinkling the spice blend on hummus, or popcorn.
So easy to put together!
Only a handful of ingredients and even fewer steps to put it together — ready in 10 minutes!
Keeps well for months!
Keep in the refrigerator — the airtight container is a must — and enjoy the delicious umami-packed spice blend for the next month
So many variations!
This recipe makes a delicious version that can be enjoyed as is. But if you feel like adding a different flavor for a new batch, we have plenty of ideas! Add katsuobushi or dried bonito flakes, dulse, chili flakes, miso powder, or dried shisho leaves, yuzu, curry powder. The list is literally endless….
What is Furikake?
Furikake is a crunchy, salty, umami-packed Japanese seasoning. While it is widely available at grocers and markets, it is so easy to make and store, that it begs to go the homemade route.
Notes On Ingredients & Substitutions
Please check out the recipe card for a full list of ingredients and specific measurements.
Plain Nori
I recommend toasting the Nori sheets at home over the stovetop or in the oven since toasting it yourself really gives a better and stronger flavor and aroma. However, if you prefer, you can purchase the sheets already toasted and seasoned.
White Sesame Seeds
This is another ingredient that we recommend toasted. And another one that has way more flavor and aroma when you toast them yourself. However, you will likely be able to find toasted sesame seeds at the store if you’d rather eliminate the toasting step at home.
Black Sesame Seeds
Same as white sesame seeds, toast them! Or buy them toasted. Why white and black sesame seeds when they taste the same? Visual contrast helps make the dish delicious and beautiful.
Salt
I prefer to work with Maldon salt for the furikake mixture. If you are sprinkling salt on your toasted Nori sheets, go with a finer grain sea salt.
Sugar
This is optional. If you do include it, I recommend Sugar in the Raw ground down into a finer dust with a pestle and mortar. Otherwise, any sugar will do.
Chile Pepper
This spicy addition is a delicious kick of heat. Ground Cayenne Pepper or Gochugaru is my favorite. Wasabi Powder will do well here too. Pro Tip! Start with a small amount and add more to taste.
Dried Bonito Flakes (Katsuobushi)
These little flakes of dried skipjack tuna bring a smoky umami flavor to the mix. Omit this for a vegan spicy furikake.
Did You Know?
Bon Appétit notes that Furikake was actually invented in the early 20th century as a nutritional supplement to address mineral, fiber and protein deficiencies at a time when peoples’ diets primarily consisted of white rice. Fast forward to today, not only is this delicious spice blend elevating your recipes, it is packing a nutritional punch as well!
How to Make This Delicious Topping
Step 1 — Toast the Seeds
Toast the ground sesame seeds in a small- to medium-sized pan over low heat for about 8 to 10 minutes — stirring often — or when the ground sesame seeds start to turn a golden brown. Transfer the mixture to a small mixing bowl.
Step 2 — Toast the Nori
Toast the Nori over a gas grill or in the oven. Check out the detailed notes for How To Toast Nori in the tip box below.
Step 3 — Grind Away
Cut the seaweed into smaller pieces using a pair of kitchen shears.
Step 4 — Shred Away
I like to grind each ingredient separately. Add ½ of the sesame seeds to a spice grinder and lightly grind the seeds. This allows for more oils, flavor, and fragrance to be released from the seed. Transfer both ground and non-ground sesame seeds to a bowl. Grind the shredded seaweed sheets. Transfer to the mixing bowl with the sesame seeds. Grind the bonito flakes. Then transfer to the mixing bowl with the seeds and seaweed.
Step 5 — Season
Add the seasoning — salt, sugar and chili powder — to the mixing bowl. Mix well. Taste and season to liking. Transfer the mixture to an airtight container and store in your refrigerator or a dark and cool space for up to 3 months. Remember to always shake the container before using. And enjoy!
How to Toast Nori
I highly recommend toasting the nori sheets at home (as opposed to store-bought toasted nori sheets) which gives it a wonderful nutty taste and makes the sheets light and crispy.
Over a Gas Burner
Begin by lightly coating each sheet with oil — either avocado oil or sesame oil — either use a spray to lightly coat each side or use a paper towel to lightly dab the oil onto each sheet. Turn your burner to medium-low heat, using tongs, wave the sheet over the burner for about 20 seconds or until little toasted brown spots appear on the sheet. Place the nori on a paper towel and sprinkle each side with sea salt. Repeat and enjoy!
In the Oven
Grease a baking sheet and place the nori, smooth-side down, on it. Brush the nori lightly with olive oil, sprinkle with salt, and bake in the preheated oven until it becomes dry and crispy, typically 3 to 4 minutes.
Variations
Nori Komi Furikake
This is the most popular and basic furikake flavor, which is made with thin nori pieces, sesame seeds, salt, and sugar.
Katsuo Furikake
Another popular flavor, this contains bonito flakes, sugar, and soy sauce which adds tons of umami flavor. It’s a favorite of mine.
Ebi
Contains crushed dried shrimp for a delicious sweet and savory seafood flavor.
Noritamago
This version contains dried egg yolks and bonito flakes.
Shiso
Made with dried red shiso (perilla) leaves. It has a lovely herbal flavor.
Wasabi
Great for those who are looking for spicy furikake.
Pin this now to find it later
Pin ItMake Ahead & How To Store
An airtight container is needed for a long “shelf life”. Keeping it in the refrigerator is helpful too.
Top Tips!
Avoid a Soggy Furikake!
Make sure all of the elements are dry before storing. If any of the elements are moist, it will make for a soggy furikake. Nobody likes a soggy furikake.
Serving Suggestions
Because furikake is so flavorful, it is recommended to include it on dishes that have a mellow flavor profile. The options are, well, quite endless. Sprinkle it over popcorn, rice bowls, poke bowls, ramen, avocado toast, creme fraiche toast, sandwiches, cucumber salad, udon noodles, and Onigiri. Get creative! Let me know what recipes you’ve added furikake to and loved — leave a comment below.
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Frequently Asked Questions
Furikake is like a flavor-packed sprinkle for your rice, with a delightful crunch from bonito flakes and seaweed nori, plus a nutty twist from sesame seeds. This Japanese verb ‘furikake,’ means ‘to sprinkle.’ So, go ahead and sprinkle some deliciousness over your favorite dishes!
Well, it does have a hint of ocean flavor from bonito flakes and seaweed nori. So, yes, it typically had a slight fish or seafood flavoring. The overall taste is a friendly mix of salty, nutty, and umami goodness, making it a versatile seasoning for all kinds of dishes — my favorites are rice, popcorn, and eggs. Be creative! Let us know what dishes you like to add this delicious topping to in our comments section below!
Spicy Furikake
Equipment
- Spice Blender
- Airtight Container
- Pan — small to medium
- Spatula
- Kitchen Shears
Ingredients
Spicy Furikake Base
- 3 to 4 Sheets Plain Nori
- 4 tbsp. White Sesame Seeds
- 2 tbsp. Black Sesame Seeds
- 1 tsp. Chili Pepper Powder
- 2 to 3 tbsp. Dried Bonito Flakes — or Katsuobushi
- 1 tsp. Salt
- ½ tsp. Sugar
Optional Additions
- 1 tbsp. Dulse
- ½ tsp. Red Pepper Chili Flakes
- ½ tsp. Wasabi Powder
- 1 tsp. Miso Powder
- ½ tsp. Dried Yuzu Peel
- 1 tsp. Curry Powder
Save this recipe!
Instructions
Toast the Seeds
- Toast the ground sesame seeds in a small- to medium-sized pan over low heat for about 8 to 10 minutes — stirring often — or when the ground sesame seeds start to turn a golden brown. Remove from heat.
Toast the Nori
- Toast the Nori over a gas grill or in the oven. Check out the detailed notes for How To Toast Nori in the notes below.
Grind Away
- Cut the seaweed into smaller pieces using a pair of kitchen shears.
Shred Away
- I like to grind each ingredient separately. Add ½ of the sesame seeds to a spice grinder and lightly grind the seeds. This allows for more oils, flavor, and fragrance to be released from the seed. Transfer both ground and non-ground sesame seeds to a bowl. Grind the shredded seaweed sheets. Transfer to the mixing bowl with the sesame seeds. Grind the bonito flakes. Then transfer to the mixing bowl with the seeds and seaweed.
Season
- Add the seasoning – salt, sugar and chili powder — to the mixing bowl. Mix well. Taste and season to liking. Transfer the mixture to an airtight container and store in your refrigerator or a dark and cool space for up to 3 months. Remember to always shake the container before using. And enjoy!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
