In addition to sushi, one of my favorite uses for nori is in furikake, a savory Japanese seaweed condiment typically sprinkled over or mixed into rice. There are many commercially made furikake available for purchase, but it’s easy enough to make yourself. At a minimum all you need are nori, sesame seeds, bonito flakes (or katsuobushi, dried, paper-thin flakes of skipjack tuna), and salt. From there, you can add any number of extra ingredients. For instance, you can add spices, such as togarashi or cayenne; dried lemon or orange peel; dried fish, such as anchovies; or powdered miso. I like to add dried shiso leaves (an herb in the mint family that tastes like a cross between mint, cilantro, and basil) to the mix.
Also see: Seaweed: A Home Cook’s Secret Weapon
1 Cups
- Mix the nori, half of the white sesame seeds, half of the black sesame seeds, bonito flakes, and salt in a spice grinder. Pulse a few times until the mixture is the consistency of small flakes. Transfer to a small bowl and add in the rest of the white and black sesame seeds. Store in an airtight container at room temperature for several weeks (if it lasts that long).
Linda Schneider
Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.