Furikake is a salty, crunchy, umami-packed Japanese seasoning! There are many store-bought varieties but I love this homemade recipe that’s quick and easy to make!
Furikake is a savory Japanese rice seasoning typically made up of very small pieces of, nori, sesame seeds, dried fish/shrimp, and sugar. Furikake adds a salty, umami flavor to what every you sprinkle it on.
One of my favorite ways to eat this delicious seasoning is sprinkled over a warm bowl of rice with soy sauce and raw egg yolk. This dish is called tomago kake gohan and I’ve heard it’s a pretty standard Japanese breakfast. I’m hoping to go to Japan soon and investigate first hand!
The base of furikake seasoning is typically nori and dried fish. From there many other ingredients can be added. You may see dried egg, shrimp, wasabi, bonito, sugar, sesame seeds or even MSG. My recipe is pretty simple: nori, sesame seeds, bonito flakes, and sugar.
Bonito flakes are flakes of dried, fermented, and smoked tuna. Sounds fishy I know but, they’re actually delicious! Bonito flakes can be purchased from most Japanese and Korean grocery stores. If you can’t find them locally you can order some here.
Nori: is a thin sheet of dried seaweed. It’s the outer wrapping for most sushi rolls. Nori can be easily found in the Asian section of any grocery store.
Sesame Seeds: You can use white, black or a mixture of both for this recipe. Just make sure you toast them first!
How to eat Furikake→
Furikake can be eaten in so many different ways! I like to sprinkle it over rice, popcorn, eggs, salads, and soups! It can also be stirred into mayo for a delicious spread, try it on a fried chicken sandwich! Whisk it into room temperature butter then chill and slice into furikake compound butter. Melt that over grilled corn or fold into mashed potatoes!
If you don’t eat fish but you still want to enjoy all the delicious benefits of furikake seasoning don’t worry you still can! Just omit the bonito flakes and add 1 tsp of salt instead!
Furikake: Japanese Rice Seasoning
- 2 sheets nori
- 4 tbsp sesame seeds, black/white or both
- 1/4 c bonito flakes
- 1 tsp sugar
- Heat a pan over medium/low heat. Add the sesame seeds to the pan and toast just until fragrant 1-2 minutes. Be careful not to burn them! Remove from the pan and let cool. Next toast the bonito flake for the same amount of time, just until fragrant. Remove the bonito and let cool. Last toast the nori in the same pan, about 1 minute on each side until it's very crisp.
- Crumble the toasted nori into the base of a blender along with the bonito flake. Use the pulse setting and a combination of blending on high and low to achieve a fine flakey consistency.
- Pour the blended nori and bonito into a bowl and toss with the toasted sesame seeds and sugar until evenly combined. Transfer to a jar with a tight-fitting lid, store in a cool, dry place out of direct sunlight for up to two months.
Tomago Kake Gohan is one of my all-time favorite breakfasts! Top freshly cooked rice with homemade furikake seasoning, soy sauce, and a raw egg yolk!