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Crispy and packed with umami this plant-based Furikake is delicious sprinkled on rice, tofu or vegetables.

Matcha Furikake (Vegan)

Crispy, crunchy, and loaded with umami, furikake is a delicious condiment that's sprinkled on rice. In this version, I've used a combination of plant-based ingredients to create a vegan-friendly Furikake that's just as flavorful as the original.
Course Condiments & Pickles
Cuisine Japanese
Keyword rice
Level Beginner
Main Ingredient Grains & Seeds
Diet Dairy-Free, Pescatarian, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 servings
Calories 39kcal


  • 3 grams dried shiitake mushroom (~1 small mushroom)
  • 50 grams rolled oats (~1/2 cup)
  • 20 grams toasted sesame seeds (~3 tablespoons)
  • 11 grams brown sugar (~1 tablespoon)
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • 3 grams konbu cha (~1 teaspoon)
  • 1 tablespoon vegetable oil
  • 2 teaspoons aonori
  • 1 teaspoon matcha powder


  • Preheat the oven to 300° F (150° C). Line a baking sheet with parchment paper.
  • Break the dried shiitake mushroom into small pieces and add them to a food processor. Run the processor until the shiitake is roughly ground up.
    3 grams dried shiitake mushroom
    Ground shiitake mushrooms in a food processor.
  • Add the rolled oats and grind the mixture until you have a coarse meal. If you don't have a food processor, you can crush the oatmeal with your fingers and use a Microplane to grate the shiitake into a powder.
    50 grams rolled oats
  • Transfer the ground oats into a bowl and add the sesame seeds.
    20 grams toasted sesame seeds
    Mix sesame seeds into the oat and mushroom mixture.
  • In a separate bowl, whisk together the brown sugar, soy sauce, salt, konbu cha, and vegetable oil until the ingredients are evenly dissolved.
    11 grams brown sugar, 1 tablespoon soy sauce, 1/2 teaspoon salt, 3 grams konbu cha, 1 tablespoon vegetable oil
    Whisk together the seasonings for the furikake.
  • Pour the seasoning over the oats and stir together until the mixture resembles wet sand.
  • Dump this mixture onto your parchment-lined baking sheet and spread it out into a thin, even layer. Bake the Furikake for 15 minutes, stirring it once midway through.
  • Once the Furikake is dry and crisp, remove it from the oven and let it cool to room temperature. Use a rolling pin to break up any large clusters.
    Crush any large clusters of furikake with a rolling pin.
  • Transfer the mixture to a bowl and then mix it with the aonori and matcha.
    2 teaspoons aonori, 1 teaspoon matcha powder
    Stir the matcha and nori into the furikake.
  • Transfer the Furikake to a bowl and mix in the aonori and matcha. Store your vegan Furikake in a sealed container.


Calories: 39kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 227mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg