«

»

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).
Ingredients
  • 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
Instructions
  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.

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
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.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
13
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend