Furry cakey? What the heck is furikake?! It’s delicious Japanese seasoning mix! Furikake can be added to onigiri (rice balls), or sprinkled over rice and vegetables to jazz things up. Generally, it’s got some seaweed, fish, and sesame seeds. Then there are other flavorings like umeboshi, clam, shiso, bonito, egg, miso, or vegetables.
Some of the furikake packages contain MSG and other ingredients I’d rather skip. My favorite kind is the umeboshi, or pickled plum. As with most things, the fresher the ingredient, the better the taste. Feel free to add whatever you like into your furikake mix. So, on to the makings of DIY furikake!
- 2 Roasted Nori sheets
- 2 tbsp Toasted sesame seeds
- 1 tbsp Black sesame seeds
- 1 tsp Salt (I used pink Himalayan)
- 1 tbsp Okinawan brown sugar (or brown sugar)
- 2 tbsp Bonito flakes (dried flaked fish)
- 1 tbsp Dried goya
- 3 Dehydrated umeboshi
- 3 Dried shiso leaf
I used a dehydrator to dry the goya, umeboshi and shiso leaf. You can use a fan and a plate if you don’t have a dehydrator. Roast the nori sheets over a flame. This will make them extra crispy. Take care not to burn them; burnt bits are not oishii. I know this. Cut the nori into small pieces and add to the rest of your ingredients. Put everything into a food processor and mix for 30 seconds or so. Put everything into a small mason jar and seal it tight. Keep for 6 months.
Vata- Skip the dried goya, add extra sesame and sugar
Pitta- Skip the umeboshi, add extra goya
Kapha- Reduce the sugar to 1 tsp, add extra shiso and goya