Easy Homemade Furikake Recipe (Japanese Rice Seasoning)
Learn to make your own Furikake Recipe (Japanese Rice Seasoning) with simple ingredients and a food processor to flavor everything from rice to soup! Plus, it's vegan and gluten-free and so much better than store-bought versions!
Servings: 8 -10 servings
Ingredients
- 15-20 sheets unseasoned nori seaweed
- 3 tbsp tamari or gluten free soy sauce
- 1 tbsp toasted sesame oil
- 2 tsp mirin
- 1 tsp coconut sugar
- 1-2 tsp togarashi
- 1 tsp shiitake mushroom powder
- 3 tbsp black sesame seeds
- 3 tbsp white sesame seeds
Instructions
- Preheat oven to 250F.
- Prepare a large bowl and whisk together tamari, sesame oil, mirin, coconut sugar mushroom powder, and togarashi.
- Next, using your hands, shred your nori sheets into small pieces and add to the bowl. Massage into the seaweed and try to make sure as many pieces of nori are coated as possible. The seaweed should be damp, but not super wet.
- Lastly, add your sesame seeds and togarashi to the bowl and mix with your hands again.
- On a lined baking sheet, spread your seaweed mixture as evenly as possible.
- Bake in 5 minute increments, tossing with a spatula each bake. Repeat 3 times, or until seaweed is nice and toasted, and no moisture remains.
- Let cool completely before moving on to the next step.
- Once seaweed mixture is dry, transfer to a food processor and pulse until broken down into fine pieces. It should resemble dried parsley--you want a fine texture so it's easy to mix into rice, but if you prefer it chunkier, leave it chunky!
- Store in an airtight container.