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


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 28 kcal


  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • 1 tablespoon evaporated cane sugar
  • 1/4 teaspoon salt
  • 12 grams spinach (6 leaves)
  • 30 grams toasted sesame seeds (~1/4 cup)
  • 25 grams katsuobushi (~8 small packets)
  • 3 grams nori (1 large sheet)


  1. In a small bowl, stir the soy sauce, sake, sugar, and 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.
    Mixing soy sauce, sake, sugar and salt in a glass bowl with a red spatula for Furikake.
  2. To prepare the spinach, wash and dry each leaf thoroughly. Trim out the thick stem in the center and then stack and dice the leaves into 1/8-inch (3mm) pieces.
    Chopping spinach leaves to add color to Furikake.
  3. Add the sesame seeds, katsuobushi, and spinach to a bowl and stir to combine.
    Mixing katsuobushi, sesame seeds and spinach in a glass bowl with chopsticks.
  4. 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.
  5. Dump the furikake onto a parchment paper-lined baking sheet spread it into an even layer.

    Spreading Furikake rice seasoning onto a silicone matt.
  6. Put the Furikake in the oven and set the oven to 250 F (120 C) and bake for 10 minutes.

  7. 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.
  8. 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.

  9. Let the Furikake cool to room temperature and use scissors to shred the nori on top.

    Shredding nori into Furikake seasoning.
Nutrition Facts
Amount Per Serving
Calories 28 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 139mg6%
Potassium 39mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 107IU2%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.