How to Make Furikake (Japanese Seasoning)


Ready for an easy way to elevate any dish and break free from your recipe rut?

Enter Furikake!

Furikake is a popular Japanese seasoning made from nori (the sheets of seaweed used in making sushi), salt, sugar and sesame seeds.

I had this funky condiment at the Spirit Weavers Gathering in California last week and simply fell in love!

I have to say, I’m not a HUGE fan of seaweed flavor but I do enjoy how this seasoning elevates any ordinary rice dish, and adds punch to avocado toast, congee, popcorn, salads, or anything that you want to add some depth of flavor to.

I’ve modified a traditional recipe here to omit refined white sugar in exchange for coconut palm sugar and cut back a bit on the seaweed in favor of some more sesame flavor (so this is a bit of a cross between furikake and gomasio, Japanese sesame salt).

The saltiness of the nori adds some flavor while also giving you a dose of good-for-you minerals, natural iodine for healthy thyroid function, and even vitamin C!

If you like more seaweed flavor go for it!

Or you can omit it completely and have a delicious sweet and salty gomasio to top your dishes with!

Share this with friends or give it as a hostess gift and you’ll impress home cooks and culinary foodies alike!




1/2 of a pre-toasted nori sheet (I use these)

4 tablespoons toasted sesame seeds, ground in spice grinder or food processor

1 teaspoon coconut sugar

1/4 teaspoon toasted sesame oil

1/4 teaspoon coarse salt



Crumble the nori sheet into small pieces with your hands into a bowl. Add additional ingredients. Store in an air-tight container for up to 3 days. Feel free to double or triple the batch if you like!

CAUTION: MUSIC involved below.


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