Furikake ふりかけ (Japanese Rice Seasoning)

Homemade furikake seasoning on rice.
Homemade furikake seasoning on rice.

This Japanese rice seasoning is quick, simple, and prepared in simply 5 minutes! It’s a fast and straightforward means so as to add taste and umami to any meal. Best of all, you may make a giant batch of it and retailer it within the fridge for at the very least a month!

Furikake Ingredients

  • Nori seaweed – This is fabricated from dried seaweed that is been processed into a skinny sheet. It has a scrumptious umami taste that tastes just like the ocean and shouldn’t have any fishy taste.
  • White sesame seeds – Make positive to buy toasted white sesame seeds to get its full nutty aroma and taste.
  • Black sesame seeds – Make positive to buy toasted black sesame seeds for a similar causes above. Black sesame seeds add pleasing coloration distinction with the white sesame seeds however have the identical taste.
  • Sugar – Sugar balances out the salt and attracts out extra of the opposite flavors.
  • Salt – Salt acts to spotlight all of the flavors of this rice seasoning. Adjust to your liking.

Furikake Flavors

Plenty of flavors exist that may simply be present in Japanese or Asian grocery shops. Here are just a few flavors to get concepts from when making this selfmade model:

  • Nori Komi Furikake – This is the preferred and fundamental furikake taste, which is made with skinny nori items, sesame seeds, salt, and sugar.
  • Katsuo Furikake – Another in style taste, this comprises bonito flakes, sugar, and soy sauce which provides tons of umami taste. It’s undoubtedly a favourite of mine.
  • Ebi – Contains crushed dried shrimp for a scrumptious candy and savory seafood taste.
  • Noritamago – This model comprises dried egg yolks and bonito flakes.
  • Shiso – Made with dried crimson shiso (perilla) leaves. It has a beautiful natural taste.
  • Wasabi – Great for many who are in search of spicy furikake.

How to Make Furikake Seasoning

Use your palms, a pointy knife, or kitchen scissors to crumble or lower the nori sheets into small, skinny strips or items. Add them to a bowl.

  1. Add the black and white sesame seeds, salt, and sugar to the nori items and blend them collectively.
  2. Next, add elective flavorings akin to bonito flakes, dried herbs (I used dried parsley), and dried chili pepper akin to gochugaru or togarashi. Wasabi powder is an alternative choice for spicy furikake. Taste and alter the salt and sugar to your liking.

Serving Suggestions

Storage Tips

  • Store in an hermetic container within the fridge to maintain the nori crisp. Humidity will make the nori items soggy and they’ll lose their texture.
  • Make positive all of the substances are utterly dried earlier than storing. Wet or damp substances can shorten the shelf life.

I hope you get pleasure from this Japanese rice seasoning! Let me know the way you prefer it by leaving a remark and score. Happy cooking!

Furikake (Japanese Rice Seasoning)

This selfmade furikake ふりかけ (Japanese rice seasoning) contains nori (seaweed), toasted black and white sesame seeds, salt, and sugar for a easy and straightforward fundamental furikake generally known as ‘nori komi furikake’. Sprinkle this on steamed rice, udon noodles, onigiri, ramen, popcorn, and extra to simply add taste to any dish!


  • Cut nori sheets: Using kitchen shears or a knife, lower the nori sheets into small, skinny items, or crumble them by hand.

    2 nori sheets

  • Mix: Add the nori items, white sesame seeds, black sesame seeds, sugar, and salt to a bowl. Mix collectively.

    4 tablespoons toasted white sesame seeds, 2 tablespoons toasted black sesame seeds, 1 teaspoon sugar, ½ teaspoon sea salt

  • Optional add-ins: Add as many or as few elective add-ins as you need and blend them collectively. Taste and alter the salt and sugar to your liking.

    1 to 2 tablespoons bonito flakes, ½ teaspoon ichimi togarashi (Japanese chili peppers), 2 to three teaspoons dried shiso leaves

  • Serve: Sprinkle just a few teaspoons of furikake on rice, ramen, udon noodles, french fries, or any protein like hen or salmon. Store leftovers in an hermetic jar and hold them within the fridge for at the very least a month. Enjoy!

✎ Recipe Notes

Makes a little bit underneath ½ cup of furikake.

  1. Nori seaweed – This is a skinny, flat sheet of seaweed that is been processed and dried for consumption. A very good substitute is seaweed snacks, that are seasoned and roasted seaweed that is been individually packaged.


Calories: 40kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 44IU | Vitamin C: 0.3mg | Calcium: 66mg | Iron: 1mg

What’s the distinction between furikake and togarashi?

The most important distinction between furikake and togarashi is that furikake is usually not spicy and would not include chili peppers, not like togarashi. Furikake is a dry condiment that often comprises dried seaweed (nori), sesame seeds, dried fish (bonito or shrimp), salt, and sugar. While togarashi can be a dry condiment, its main ingredient is chili pepper so its taste is kind of spicy.