An easy Japanese rice seasoning perfect for sprinkling over sushi rice, noodles, meats and salads. Add savoury umami flavour with our base Nori Komi Furikake recipe or amp it up with your favourite spices or seasonings to make your own custom blend.
Why We Love This
Rice will never be boring again with furikake in the house! It’s our favourite seasoning to go from plain white rice to a tasty meal in two seconds flat.
Whether you sprinkle it straight over rice bowls, mix it through onigiri rice balls or sprinkle over homemade sushi, it’s literally sushi rice’s best friend.
It’s not just great for rice though. Use it as a seasoning for noodle dishes like udon or tantanmen ramen. Or sprinkle over grilled meats like chicken, steak, fish or tofu. Even simple steamed veggies or crispy fries get a delicious flavour boost from a sprinkling of furikake.
Furikake is becoming more widely available in Asian groceries or supermarkets. However, store-bought furikake usually contains additives, preservatives and/or MSG. When you make homemade furikake, you know exactly what’s in it.
Related: Gomashio Sesame Salt / Toasted Sesame Seeds
What is Nori Komi Furikake?
Furikake (ふりかけ – pronounced “foo-ri-ka-keh”) means ‘sprinkle’ and is traditionally used a rice seasoning or “all purpose” seasoning in Japan. As popular as salt and pepper in the West, it’s savoury with a hint of sweetness, and is a great way to add crunch and a delicious umami flavour to your finished meal.
There are lots of varieties of furikake seasoning originating from different regions across Japan.
Nori komi furikake is a basic blend made from a base of crushed or sliced nori seaweed blended with sesame seeds, sugar and salt. It’s naturally vegan / vegetarian friendly, too!
Other varieties of furikake can include extra seasonings such as bonito flakes, dried salmon, powdered fried egg, miso powder, or shiitake mushroom powder for extra flavour. Some will even have a zing of spice from chilli flakes or shichimi togarashi spice blend.
What You’ll Need
- Nori Seaweed – This is a type of dried and roasted seaweed common in Japanese cuisine, most notably as the seaweed layer on sushi. Look for it in the international isle of bigger supermarkets, your nearest Asian grocer or buy nori online. You can use regular sushi nori sheets or seasoned nori ‘chips’ (usually smaller pieces made for snacking) for extra flavour. Simply cut, slice, or crumble up with your fingers into small portions that mix well with the rest of the ingredients.
- Sesame Seeds – We use an even mix of white and black sesame seeds for colour, texture and nutty savoury flavour.
- Salt – Regular table salt is fine, but feel free to use sea salt, Himalayan salt, black lava salt, smoked sea salt or any kind of flavoured salt that would work harmoniously with the rest of the ingredients.
- Sugar – This adds sweetness and depth to the savoury notes in this seasoning. Feel free to omit if you prefer.
Wandercook’s Tips
- Toast the Sesame Seeds – This adds an extra savoury nutty depth of flavour to the seasoning. Or try swapping the sesame seeds for toasted rice powder.
FAQs
It will last around 6 months if stored in an airtight container in the pantry.
Use it as you would salt and pepper, as a way to add savoury flavour. It pairs amazingly with:
– Onigiri rice balls
– Homemade sushi
– Sekihan sticky rice with red beans
– Ramen bowls, rice bowls, sushi bowls or pasta
– Sprinkled over fried eggs, veggie omelettes or quick fried tofu
– As a seasoning for steamed or baked vegetables, salads or crispy fries
– Over grilled meat, air fryer popcorn chicken or seafood
– As a garnish over potato salad
– Sprinkled over fresh avocado slices
– As a garnish or seasoning for soups – try it over chicken rice congee!
Variations
- Make it Spicy – Add chilli flakes, wasabi powder or shichimi togarashi chilli powder.
- Make it Herby – Add dried shiso (perilla leaf) powder or kelp powder.
- Make it Earthy – Add dried shiitake mushroom powder or miso powder.
- Make it a Gift – Furikake is a tasty gift to spoil the foodies in your life!
Sprinkle homemade furikake over these amazing recipes!
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Ingredients
- 2 tbsp nori crumbled or chopped small
- 1 tbsp white sesame seeds optional: toasted
- 1 tbsp black sesame seeds optional: toasted
- 1/4 tsp sugar
- 1/4 tsp salt
Instructions
- Mix the crumbled or chopped nori seaweed, white sesame seeds, black sesame seeds, sugar and salt in a small bowl.2 tbsp nori, 1 tbsp white sesame seeds, 1 tbsp black sesame seeds, 1/4 tsp sugar, 1/4 tsp salt
- Transfer to a clean glass jar for storage.
Video
Recipe Notes
- Nori Seaweed – This is a type of dried and roasted seaweed common in Japanese cuisine, most known as the seaweed layer on sushi. Look for it in the international isle of bigger supermarkets, your nearest Asian grocer or buy nori online. You can use regular sushi nori sheets or seasoned nori ‘chips’ (usually smaller pieces made for snacking) for extra flavour. Simply cut, slice, or crumble up with your fingers into small portions that mix well with the rest of the ingredients.
- Sesame Seeds – We use an even mix of white and black sesame seeds for colour, texture and nutty savoury flavour. Tip – Toast the sesame seeds for extra nutty flavour to the seasoning. Or try swapping the sesame seeds for toasted rice powder.
- Salt – Regular table salt is fine, but feel free to use sea salt, Himalayan salt, black lava salt, smoked sea salt or any kind of flavoured salt that would work harmoniously with the rest of the ingredients.
- Sugar – This adds sweetness and depth to the savoury notes in this seasoning. Feel free to omit if you prefer.
- Make it Spicy – Add chilli flakes, wasabi powder or shichimi togarashi chilli powder.
- Make it Herby – Add dried shiso (perilla leaf) powder or kelp powder.
- Make it Earthy – Add dried shiitake mushroom powder or miso powder.
- Make it a Gift – Furikake is a tasty gift to spoil the foodies in your life!
Nutrition
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