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–+ servings
Make this delicious crispy Japanese rice seasoning with this Furikake recipe. Great on popcorn, Chex mix, and french fries.
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Furikake

Furikake (振り掛け) is a savory Japanese rice seasoning that's used as an all-purpose condiment in Japan used on everything from rice, to salads to pasta. This version is crispy, just like the store-bought kind, without all of the unnecessary additives.
Course Condiments & Pickles
Cuisine Japanese
Keyword bento, rice
Level Beginner
Main Ingredient Fish
Diet Dairy-Free, Low-Fat, Pescatarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 servings
Calories 28kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • 1 tablespoon evaporated cane sugar
  • ¼ teaspoon salt
  • 12 grams spinach (6 leaves)
  • 30 grams toasted sesame seeds (~¼ cup)
  • 25 grams katsuobushi (~8 small packets)
  • 3 grams nori (1 large sheet)
Grams + US Cups - US Standard

Instructions

  • In a small bowl, stir the 1 tablespoon soy sauce, 1 tablespoon sake, 1 tablespoon evaporated cane sugar, and ¼ teaspoon salt together until the sugar is mostly dissolved. If you get impatient, you can pop the sauce in the microwave for a few seconds to speed things up.
    1 tablespoon soy sauce, 1 tablespoon sake, 1 tablespoon evaporated cane sugar, ¼ teaspoon salt
    Mixing soy sauce, sake, sugar and salt in a glass bowl with a red spatula for Furikake.
  • To prepare the 12 grams spinach, wash and dry each leaf thoroughly. Trim out the thick stem in the center and then stack and dice the leaves into ⅛-inch (3mm) pieces.
    12 grams spinach
    Chopping spinach leaves to add color to Furikake.
  • Add the 30 grams toasted sesame seeds, 25 grams katsuobushi, and spinach to a bowl and stir to combine.
    30 grams toasted sesame seeds, 25 grams katsuobushi
    Mixing katsuobushi, sesame seeds and spinach in a glass bowl with chopsticks.
  • Drizzle the sauce over the mixture evenly and then stir everything together until the sauce is evenly distributed.
    Mixing furikake seasoning in a glass bowl with chopsticks.
  • Dump the furikake onto a parchment paper-lined baking sheet spread it into an even layer.
    Spreading Furikake rice seasoning onto a silicone matt.
  • Put the Furikake in the oven and set the oven to 250 F (120 C) and bake for 10 minutes.
  • Remove the pan from the oven and use chopsticks to stir the mixture and break up any large clusters.
    Breaking up clusters of crispy furikake with chopsticks.
  • Put the pan back in the oven and continue baking for another 10 to 15 minutes, or until the Furikake is completely crisp and has no damp pieces.
  • Let the Furikake cool to room temperature and use scissors to shred the 3 grams nori on top.
    3 grams nori
    Shredding nori into Furikake seasoning.

Video

Nutrition

Calories: 28kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 139mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg