Furikake – Japanese Rice Seasoning

Furikake - Japanese Rice Seasoning

Furikake – Japanese Rice Seasoning

Furikake   (振り掛け / ふりかけ)  is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.

Other flavourful ingredients such as katsuobushi (sometimes indicated on the package as bonito), or okaka (bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, shiso, egg, powdered miso, vegetables, etc., are often added to the mix.

Furikake is often brightly coloured and flaky. It can have a slight fish or seafood flavouring, and is sometimes spicy. It can be used in Japanese cooking for pickling foods and for rice balls (onigiri.) 

Outside Japan, furikake can be found in most Asian grocery stores or in the ethnic food aisle of some major supermarkets.

Substitutes for Furikake

  • Crumbled nori (seaweed), sesame seeds, or togarashi (has red pepper so don’t over season).
  • Depending on the recipe you may want to just leave it out.
Furikake - Japanese Rice Seasoning
Furikake is a popular Japanese seasoning made from granulated fish and vegetable extracts including seaweed, sesame seeds, dried roe. The seasoning is used on hot boiled rice and a traditional ingredient in onigiri (rice balls).
  • ½ cup raw sesame seeds
  • 1 teaspoon to 1 tablespoon sea salt, to taste
  • 3 sheets nori
  • 3 heaping tablespoons bonito flakes
  • ½ teaspoon sugar, optional
  1. Heat a dry, heavy-bottomed skillet over a medium high burner.
  2. Pour in the sesame seeds and shake to distribute evenly over the surface of the skillet.
  3. Toast, shaking occasionally, until the seeds are fragrant and begin making little popping sounds.
  4. Immediately pour the seeds into a dry, clean bowl to cool and stir in the sea salt. Allow to cool completely before proceeding.
  5. Use kitchen shears or clean, dry scissors to cut the nori into 2 cm strips. Stack the strips and cut cross-wise into very thin strips over the bowl of sesame seeds.
  6. Use the kitchen shears again to roughly cut up the bonito flakes.
  7. Add the sugar (if using) and stir all ingredients together, then transfer to a jar with a tight fitting lid.
  8. This is ready to use immediately but can be stored in a cool, dry place out of direct sunlight for up to two months.
Nutrition Information
Calories: 418 Fat: 35g Saturated fat: 5g Unsaturated fat: 28g Carbohydrates: 21g Sugar: 2g Sodium: 2369mg Fiber: 10g Protein: 13g

Comments and Feedback

Be the First to Comment!

Notify of
Latest posts
Baby Bok Choy Slaw Apricot Custard Slice Shrimp DeJonghe Chicken Vesuvio Tomato Feta and Sweetcorn Salad Capsicum and Cucumber SaladCapsicum and Cucumber Salad Lemon Pepper Seasoning Blend Hard-boiled Eggs in Coconut Milk Grilled Sage Chicken with Pepperonata
Top 10 Recipes
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
Upcoming Events
Macadamia nuts Cheese Pizza Baklava Brazilian-Cheese-Bread Apple Dumpling
Food & Health
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Mercury in Fish
follow on Facebook
Follow Our Cook
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie