Furikake
By America's Test KitchenPublished on December 15, 2020
Time
15 minutes
Yield
Makes about ½ cup
Ingredients
2 nori sheets, torn into 1-inch pieces3 tablespoons sesame seeds, toasted1½ tablespoons bonito flakes 1½ teaspoons sugar 1½ teaspoons flake sea salt, such as Maldon
Before You Begin
You can find nori sheets and bonito flakes in most well-stocked supermarkets.
Instructions
- Process nori in spice grinder until coarsely ground and pieces are no larger than ½ inch, about 15 seconds. Add sesame seeds, bonito flakes, and sugar and pulse until coarsely ground and pieces of nori are no larger than ¼ inch, about 2 pulses. Transfer to small bowl and stir in salt. (Furikake can be stored in airtight container for up to 3 months.)
Time
15 minutesYield
Makes about ½ cupIngredients
2 nori sheets, torn into 1-inch pieces
3 tablespoons sesame seeds, toasted
1½ tablespoons bonito flakes
1½ teaspoons sugar
1½ teaspoons flake sea salt, such as Maldon
Ingredients
2 nori sheets, torn into 1-inch pieces
3 tablespoons sesame seeds, toasted
1½ tablespoons bonito flakes
1½ teaspoons sugar
1½ teaspoons flake sea salt, such as Maldon
Ingredients
2 nori sheets, torn into 1-inch pieces
3 tablespoons sesame seeds, toasted
1½ tablespoons bonito flakes
1½ teaspoons sugar
1½ teaspoons flake sea salt, such as Maldon
Why This Recipe Works
This Japanese seasoning blend is a surprise to the taste buds—at once briny, earthy, nutty, and sweet. Although widely available in supermarkets, it’s easy enough to make your own furikake.
Before You Begin
You can find nori sheets and bonito flakes in most well-stocked supermarkets.
Instructions
- Process nori in spice grinder until coarsely ground and pieces are no larger than ½ inch, about 15 seconds. Add sesame seeds, bonito flakes, and sugar and pulse until coarsely ground and pieces of nori are no larger than ¼ inch, about 2 pulses. Transfer to small bowl and stir in salt. (Furikake can be stored in airtight container for up to 3 months.)
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