Furikake Seaweed Seasoning
10m prep 5m cook 15m ready
MAKES ABOUT 1 CUP Wade, who worked as a crewman on our boat for most of our childhood, brought furikake from his home in Hawaii to the boat each summer to shake over the fish we ate at sea. Fish and rice with a green salad from the garden has always been our family’s go-to meal, especially in the summertime, when the salmon are running and the garden grows wild under long days of sunlight. White or brown rice completes the meal with soy or teriyaki sauce. The seasoning we shake on top is a dried seaweed and sesame seed blend that you can find in most grocery stores or Asian food markets, but it can also be easily made at home. All you need is a mortar and pestle or coffee grinder, a few sheets of nori seaweed, sesame seeds, salt, and sugar. It’s nice on rice, noodles, vegetables, eggs, buttered popcorn, and poke.
Nutrition (per serving, estimated)
Estimated based off 2 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 83.9 mg
- Iron: 4.98 mg
- Magnesium: 221 mg
- Phosphorus: 495 mg
- Potassium: 260 mg
- Zinc: 6.55 mg
Let's Cook
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Step 1.
Slowly wave each sheet of nori over a low flame or stovetop burner until toasted and crisp, about 10–15 seconds per side. The nori should become fragrant and slightly brittle.
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Step 2.
Using scissors, cut the toasted nori sheets into small shreds, about 1/4-inch wide.
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Step 3.
In a mortar and pestle, grind together 1/4 cup of the sesame seeds, the sugar, and the salt until the seeds are coarsely crushed and the mixture is well combined.
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Step 4.
Stir in the nori shreds and the remaining 1/4 cup of sesame seeds. Do not grind further; mix until evenly distributed.
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Step 5.
Sprinkle the seasoning over fish, rice, noodles, vegetables, eggs, popcorn, or poke as desired.
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Step 6.
Store the seasoning in an airtight glass spice jar or container at room temperature for up to 6 months.
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