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Furikake

I crave sushi a couple of times a week so I bought a sushi maker to cut down on prep time. It's wonderful but I always end up with small pieces of sushi nori left over, they wernt any good for making sushi with so they were being thrown away or munched absently. I came up with this idea after an order from the online grocers and have been using it ever since - measurements are approx as it depends on how much spare nori is knocking around.

1/2 cup 10 min 10 min prep

Change to: cup US Metric

5 sheets sushi nori

3 tablespoons sesame seeds

1 tablespoon chili flakes (optional)

1 tablespoon coarse sea salt

Furikake Recipes

< 15 mins Garnishes

Very Low Carbs Garnishes

Japanese Garnishes

Heat a dry frying pan and add the sesame seeds. Swirl them around until they have become golden in color, be careful they burn easily.

Leave the sesame seeds to cool.

Tear the nori up into small peices - about the size of a stamp and place in a food processor. Blitz until the nori is a coarse powder.

add the salt, chilli and sesame seeds to the nori and place in an air tight container. Store in a dark place and shake before use.

Sprinkle over rice, use as a seasoning in sushi, fill rice balls with it or mix with some sesame oil and use as a dressing for noodles.

10 teaspoons nori, very finely diced

5 teaspoons sesame seeds

5 teaspoons nutritional yeast flakes

Combine all ingredients. Store in small spice container.

Note: If you have access to a Japanese market, you can likely buy the nori pre-diced

This is a perfect recipe for furikake. I did make three changes for my personal taste.

I cut the yeast back to 3 teaspoons and added 1 teaspoon of course sea salt

and a half teaspoon of crushed red chili flakes. This mixed with sticky rice makes a killer Musubi.

Try jjhon's Spam Musubi if you've never tried musubi. Thanx for posting this great recipe. Pierre

hese are packets of Japanese dry condiment meant to be sprinkled on top of rice. The seasoning consists of a mixture of dried finely, ground meat, fish or shrimps, nori, sesame seeds and MSG.

Furikake ' flavoured ' the rice and Japanese, especially kids love it on their rice. I use it on my rice and porridge too. It can easily be made at home and I do it whenever I have salmon in my fridge plus there is no added MSG in homemade rice sprinkles.

amount is an estimate

1 salmon fillet, skinned

2 tbsp soy sauce

3 tbsp mirin

pepper to taste

sesame seeds

mix soy sauce and mirin a small bowl.

fry salmon fillet till dry and crispy. Mash the fish finely.

add soy sauce and mirin, continue to saut? till mixture is dry and fluffy.

add pepper ( or leaves out ) and sprinkle sesame seeds on fish furikake.

dish out and let it cool before storing in container and put in the refrigerator.

My version is also a wet version. But it lasts for ten days or longer. (Put it in the refrigerator, of course.)

***Maho no furikake (magic furikake) ***

Ingredients:

1. Mackerel can, boiled plain (mizuni): 3 (not shown in the photo)

2. Soy source: 6 tablespoons. (I don't have a measuring spoon. Just the large spoon in the picture.)

3. Mirin-fu seasoner: 6 tablespoons (same volume as soy source) (I don't use hon mirin. Mirin-fu is enough for me.)

4. Pepper

5. Sesame seeds

How to make:

0. Measure and mix soy source and mirin in a container.

1. Open the 3 cans, drain, and put the mackerel into the nonstick frying pan.

2. Add pepper and sesame seeds. (I can't say how much; just as much as you like).

3. Put the pan on the stove, turn on the gas, and smash the mackerel. (I use a bamboo spatula. See photo) Continue to smash until the mackerel nearly dries out (but still wet). This will take about 5 minutes or so.

4. Put the mix of soy source and mirin, and mix well until nearly dry (but still wet). This will take about 2 minutes or so.

And the result is this:

Whenever I have little appetite, a munch or two of rice with this furikake makes me work up my appetite in no time. It's true. That's why I call it maho no furikake, or magic furikake. It has the same effect on my wife and children, too.

***Maho no furikake (magic furikake) ***

(Sounds silly?)

Ingredients:

1. Mackerel can, boiled plain (mizuni): 3 (not shown in the photo)

2. Soy source: 6 tablespoons. (I don't have a measuring spoon. Just the large spoon in the picture.)

3. Mirin-fu seasoner: 6 tablespoons (same volume as soy source) (I don't use hon mirin. Mirin-fu is enough for me.)

4. Pepper

5. Sesame seeds

How to make:

0. Measure and mix soy source and mirin in a container.

1. Open the 3 cans, drain, and put the mackerel into the nonstick frying pan.

2. Add pepper and sesame seeds. (I can't say how much; just as much as you like).

3. Put the pan on the stove, turn on the gas, and smash the mackerel. (I use a bamboo spatula. See photo) Continue to smash until the mackerel nearly dries out (but still wet). This will take about 5 minutes or so.

4. Put the mix of soy source and mirin, and mix well until nearly dry (but still wet). This will take about 2 minutes or so.

And the result is this:

Whenever I have little appetite, a munch or two of rice with this furikake makes me work up my appetite in no time. It's true. That's why I call it maho no furikake, or magic furikake. It has the same effect on my wife and children, too.

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