Furikake – Japanese Sushi Seasoning Mix
A homemade Japanese furikake seasoning blend of dried bonito, kombu, sesame and nori for sprinkling over rice and sushi. Adapted from Marc at No Recipes.
Nutrition
per tbsp32
Calories
2g
Protein
2g
Carbs
2g
Fat
Ingredients
| 1 tbsp | 15 ml | soy sauce |
| 1 tbsp | 15 ml | sake |
| 2 tsp | 10 ml | mirin |
| 1 tsp | 5 ml | sugar |
| 1/2 tsp | 2.5 ml | kosher salt |
| 20 g | katsuobushi (dried bonito flakes) | |
| 10 g | kombu (dried kelp), optional | |
| 4 tbsp | 60 ml | toasted sesame seeds |
| 1 tbsp | 15 ml | black sesame seeds |
| 5 g | nori, shredded | |
| 1 tsp | 5 ml | umami seasoning blend, optional |
| 1 tsp | 5 ml | aonori (dried green laver), optional |
| 1/4 tsp | 1.3 ml | ichimi or shichimi powder, optional |
| 1 tsp | 5 ml | wasabi powder, optional |
| 1 to 2 tbsp | 15–30 ml | dried shrimp, optional |
Instructions
- Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a small bowl, stir together the soy sauce, sake, mirin, sugar and salt until the sugar is mostly dissolved. Set aside.
- In a large bowl, combine the katsuobushi, kombu and both sesame seeds, mixing with chopsticks.
- Drizzle the soy sauce mixture evenly over the dry ingredients and fluff with chopsticks until fully incorporated.
- Transfer the furikake to the prepared baking sheet and spread evenly to the edges. Bake for 10 minutes, then remove and break up any clumps with chopsticks.
- Return to the oven and bake another 10–12 minutes, until completely dry and crisp. Let cool completely.
- Cut the nori into small pieces with a knife, scissors or your hands and mix it in, along with the optional aonori and/or umami seasoning (highly recommended).
- Store in an airtight jar; keeps refrigerated up to 2 weeks, or 1–2 months at room temperature with a food-safe silica desiccant packet.