The first order of business on this post just plain has to be pronunciation. Foo-ree-kah-kay.
My boys, however, prefer to call it furry khaki. Why? Well, I assume it has something to do with being very silly boys.
Now that we’re all on the same page, let’s talk about what it is… Furikake is like salt and pepper in Japan.
It goes on bowls of rice, gets mixed into onigiri, sprinkled over noodles, on porridge and just about anything else that holds still long enough to get hit with it. This wanton flinging of furikake happens for an excellent reason; because it tastes great and delivers an instant explosion of umami to anything it tops.
I find myself looking for more foods to cover with this distinctive seasoning that is briny and earthy with just a touch of seafood essence. If you’ve had it before, you know that there’s nothing to compare to the complete flavour added to dishes where this is present.
I’ll be honest. I’m fixated on furikake.
I love this so much that I almost always make more rice than we’ll need in a meal so I can form rice balls to sprinkle with furikake for late night snacks. Sometimes I just open the jar to sniff it a little bit. It’s a weakness.
So what is it exactly? In it’s basic form -the form I’m giving you today- it is toasted sesame seeds, sea salt, nori, bonito flakes and an optional pinch of sugar.
Bonito flakes are dried, paper-thin shaved flakes of tuna. They add a rich seafood taste to the furikake.
If you have trouble finding them, you can purchase them through this link
. (Full disclosure: This link will take you to Amazon.com. If you purchase the bonito flakes, I will receive an itty bitty commission. )
There are many, many versions of it sold, and just as many, if not more, versions of it made in homes but what I’m giving you today is a good basic leaping off point for adding that little special something to your meals or snacks. We start with raw sesame seeds here, but if all you can find is toasted sesame seeds, simply skip the toasting step and proceed from that point forward.
Do make this, though. Just do. I can’t be the only one who obsesses over these things.
Homemade Furikake |Japanese Rice Seasoning
Ingredients
- 1/2 cup raw sesame seeds
- 1 teaspoon to 1 tablespoon sea salt to taste
- 3 sheets nori
- 3 heaping tablespoons bonito flakes
- 1/2 teaspoon sugar optional
Instructions
- Heat a dry, heavy-bottomed skillet over a medium high burner.
- Pour in the sesame seeds and shake to distribute evenly over the surface of the skillet.
- Toast, shaking occasionally, until the seeds are fragrant and begin making little popping sounds.
- Immediately pour the seeds into a dry, clean bowl to cool and stir in the sea salt. Allow to cool completely before proceeding.
- Use kitchen shears or clean, dry scissors to cut the nori into 1-inch strips. Stack the strips and cut cross-wise into very thin strips over the bowl of sesame seeds.
- Use the kitchen shears again to roughly cut up the bonito flakes.
- Add the sugar (if using) and stir all ingredients together, then transfer to a jar with a tight fitting lid.
- This is ready to use immediately but can be stored in a cool, dry place out of direct sunlight for up to two months.
Jax says
THANK YOU! I’ve been looking for a homemade version as the ones I’ve seen on Amazon are made in China and contain lead. Making this tomorrow….Saturday night is Onigiri night!
Rebecca says
Hi Jax. Thanks for taking the time to rate the recipe. I hope you enjoy it.
Jax says
You’re welcome and it needs more stars. This is absolutely delicious! I could eat it as a snack by itself it’s so good! Thanks again. Fantastic recipe 😋
Helen Calverley says
Can’t wait to make this, Like to try new ideas & flavors.
Rebecca says
Thanks, Helen! I hope you love it as much as we do!
Jackie Roberts says
Sounds yummy. I will make some tomorrow
Allie says
Can I used already roasted black sesame seeds instead of roasting raw?
Rebecca says
You betcha, Allie! I prefer freshly roasted ones for the ultimate in fresh taste, but the pre-roasted ones will work well!
Leonie says
Allways have it in my cupboard now! Delish!
Rebecca says
I’m so glad!
eli says
You are not alone! Lovely to find a fellow furikake kamikaze.
I use Furikake on most dishes and recommend it liberally to all my friends and clients in need of sodium replacement, calcium and iodine nutrients and in general spice for life!
Do you use anything other than Nori? Would wakame or other local seaweeds like dillisk ( dulce)… I live in Ireland and I am trying to give Furikake an Irish twist…..
ciao
Elisabetta
Rebecca says
Thank you, Eli! I haven’t tried wakame or dillisk in furikake, but see no reason it wouldn’t work. I mean, you’d have a different result, but it doesn’t mean it’d be unpleasant. 🙂
Judy Johnson says
Thanks! I have been trying to buy this stuff locally in a largish town. No luck. $$ on Amazon
I will give this a try
Rebecca says
I’m so glad you found me, Judy! Happy Furikake-ing. 🙂
Yuko says
Thanks for your recipe! Haha my kids can it furry cake.
In Hawaii we make furikake salmon and there’ll this thing called hurricane popcorn that’s furikake with popcorn. Very popular. Recently I found a 5 color hana(flower) musubi (rice ball) furikake. So pretty.
https://www.ichikawaen.co.jp/item0004000100140001.html
Can you figure out how to make that? It would be great to know how to make a vegan non-msg version.