Spicy Furikake
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, and sugar, and adds a hint of heat with chili powder. You’ll want to sprinkle it on everything!
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
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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
How to Store
An airtight container is needed for a long “shelf life”. Keeping it in the refrigerator is helpful too. Tip! 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.
How to Toast Nori 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!
How to Toast Nori 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.
Nutrition information is automatically calculated, so should only be used as an approximation.