The very first thing to settle is pronunciation: Foo-ree-kah-kay.
My boys call it “furry khaki,” because they’re delightfully silly. Regardless of the nickname, furikake is essentially Japan’s salt and pepper.
Sprinkle it over bowls of rice, mix it into onigiri, scatter it on noodles or porridge, or top any dish that will sit still long enough to be seasoned. People use furikake liberally because it tastes fantastic and delivers an immediate burst of umami to whatever it touches.
Furikake is briny and earthy with a hint of seafood, and I’m always looking for more things to top with it. If you’ve tried it, you know how much depth it adds to a simple dish.
I’ll admit it: I’m obsessed with furikake.
I often cook extra rice so I can form rice balls and sprinkle them with furikake for late-night snacks. Sometimes I even open the jar just to enjoy the aroma. It’s a tiny culinary indulgence I can’t resist.
What is furikake in its simplest form—the version shared here? It’s toasted sesame seeds, sea salt, nori, bonito flakes, and an optional pinch of sugar.
Bonito flakes are paper-thin shavings of dried, smoked tuna that contribute a rich seafood note. If you can’t find bonito flakes, store-bought furikake blends are widely available, but once you taste homemade, you might prefer making your own.
There are countless commercial and homemade variations. This recipe is a straightforward starting point. It begins with raw sesame seeds; if you already have toasted sesame seeds, simply skip the toasting step and continue from there.
Do make this. It brightens rice, seafood, salads, roasted vegetables, popcorn — almost anything.
Homemade Furikake | Japanese Rice Seasoning
Rebecca Lindamood
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
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Heat a dry, heavy-bottomed skillet over medium-high heat.
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Add the sesame seeds and shake the pan so the seeds spread evenly.
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Toast, shaking occasionally, until the seeds are fragrant and begin to make soft popping sounds.
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Immediately transfer the seeds to a dry bowl to cool, then stir in the sea salt. Let cool completely before the next step.
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Use kitchen shears or dry scissors to cut the nori into 1-inch strips. Stack the strips and cut crosswise into very thin pieces over the bowl of sesame seeds.
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Roughly cut the bonito flakes with the shears and add them to the bowl.
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If using sugar, add it now. Stir everything together, then transfer the furikake to a jar with a tight-fitting lid.
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This is ready to use immediately. Store in a cool, dry place away from direct sunlight for up to two months.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition based on the exact ingredients you use.
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