Furikake is a seasoning for steamed rice. It also adds variety to seasoned sushi rice. Try any of the variations over sushi rice, on plain tofu or on salads. Furikake also makes a fantastic seasoning for french fries.
Prep Time: 5 minutes
Makes ½ cup (125 g)
One 4 x 7-in (10 x 18-cm) nori sheet
4 tablespoons toasted sesame seeds
1 teaspoon finely ground golden flax seeds
2 teaspoons salt
½ teaspoon sugar
Use kitchen shears to cut the nori into very thin strips. Place the nori in a food processor and add the sesame seeds, golden flax seeds, sugar and salt. Process until mixed well. Store at room temperature for up to 1 month.
Variation
Pumpkin Furikake
Prepare Basic Furikake.
Heat oven to 350°F (175°C). Line a baking sheet with parchment paper. Stir 1 teaspoon of soy sauce into 4 tablespoons of pumpkin purée. Smear thinly across the parchment paper and bake for 15 minutes. Allow to cool, then break into small pieces.
Add pumpkin pieces and 2 tablespoons chopped roasted pumpkin seeds to the Basic Furikake mix.
Variation
Apple Furikake
Prepare Basic Furikake.
Stir in 4 tablespoons finely chopped dried apple chips.
Variation
Tomato Furikake
Prepare Basic Furikake.
Heat oven to 350°F (175°C). Line a baking sheet with parchment paper. Stir 1 teaspoon of soy sauce into 4 tablespoons of tomato paste. Smear thinly across the parchment paper and bake for 15 minutes. Allow to cool, then break into small pieces.
Add tomato pieces to the Basic Furikake mix.
Variation
Curry Furikake
Prepare Basic Furikake.
Stir in ½ teaspoon celery seeds, ¼ teaspoon cayenne pepper, and 2 teaspoons Madras curry powder.
