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
- 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).