Furikake(振り掛け) is a dry topping for rice found in Japanese cuisine. There are many variations. The following recipe is for a vegan variation using seaweed and sesame. Other ingredients sometimes used include katsuobushi, shiso, salmon, and miso.

Furikake can be added to onigiri or pickles. It can also be used to garnish plain rice.

Recipe

Ingredients

• 1 oz dried kombu(昆布), spent(soaked in water and removed), finely chopped
• 2 tbsp dried aonori(青海苔) flakes
• 1 tbsp mirin(みりん)
• 1 tbsp soy sauce(醤油)
• 1 tsp sesame oil
• 2 tbsp black sesame
• 6 tbsp white sesame
• 1 sheet nori(海苔), cut into tiny pieces

Directions

• sauté kombu, aonori, mirin, soy sauce, sesame oil over medium low heat, stirring until nearly dry
• mix in sesame seeds
• spread out on a ventilated surface until fully dry
• mix in nori
• serve over rice or store