Salty, savory, and citrusy, this Japanese rice seasoning mix aka Furikake is incredibly easy to make, and once you give it a try, you won’t ever go back to the store-bought version.
Sprinkle it over your rice balls, noodles, or pretty much any dish that you need to jazz up with some umami deliciousness.
My love for dry spice blends is incurable. My jalapeno salt, garlic parsley salt, and lemon pepper seasoning have all been big hits, but I really wanted to try something unique, flavorful, and with a bit of a crunchy texture.
And that’s when I thought of this recipe.
While Furikake is a Japanese rice seasoning in its essence and is commonly used to season Japanese food, there are actually many ways to enjoy to seasoning.
What's So Great About the Recipe?
My favorite part about this recipe is the fact that once you have all the Furikake ingredients ready, it takes just minutes to put everything together.
Plus, even if you don’t have ALL the ingredients that I’ve mentioned here, you can still create a version of the seasoning that’s pretty good.
Once you give this a try, you’ll never go back to store-bought Furikake.
Ingredients For the Japanese Rice Seasoning Recipe
To make the Furikake seasoning from scratch, here’s what you’ll need.
Seaweed: Start with Nori seaweed. You should be able to find it pretty easily at most Asian grocery stores near you.
Sesame seeds: I used a mix of both white sesame seeds and black sesame seeds but you can also just choose to use any one of those.
Red pepper flakes: To lend a bit of heat to the seasoning, I also added some red pepper flakes. Use Ichimi if you are able to get your hands on it.
Orange peel: Dried orange peel lends a beautiful citrusy aroma to the Furikake seasoning. You’ll find it as a component in Shichimi Togarashi too!
Black poppy seeds: Black poppy seeds lend another beautiful dimension to this seasoning mix. You can skip it if you don’t have it though.
Sichuan peppercorns: For that extra bit of heat, I also added some Sichuan peppercorns. You can use black peppercorns if you want to.
Ginger powder: To bring everything together, I also used a dash of powdered ginger for that earthy flavor.
See recipe card for quantities.
Substitutions & Variations
- To lend some extra flavor and deliciousness to this Japanese seasoning, use toasted sesame seeds.
- You can also add some dried bonito flakes into the mix if you’re able to find it. They’re basically dried fish flakes that have a delicious umami flavor.
How to Make Furikake
Got everything ready? Here’s what you’ll need to do to make this Japanese condiment from scratch.
Step 1: Using a pair of scissors, cut the Nori sheets into small, thin strips.
Step 2: In a small mixing bowl, combine all the ingredients.
Step 3: Give it all a good mix and store in an airtight container.
💭Top Tip
I didn’t, but you can also add a light sprinkle of salt and pepper in addition to the dried seaweed and all the other ingredients.
How to Store Furikake
You can make homemade Furikake in a big batch and store it for months.
If you’re making a small batch, just store it in a clean glass container in the fridge and it should stay fresh for a few weeks.
If you’re making a big batch, you may want to transfer it to a mason jar and store it away from direct sunlight- ideally in your pantry.
Since I’ve not added any oil into the seasoning mix, it can stay fresh for months.
Tips & Tricks to Nail the Recipe
- In addition to everything that I added, you can also add some brown sugar or white sugar into the seasoning mix if you want it to have a bit of sweetness.
- If you’re adding the fish flakes, make sure you crush them with the palms of your hands. You’ll essentially want them to be coarse but tiny- not too big.
- For an extra bit of nutty flavor, lightly toast the sesame seeds in a dry pan, allow them to cool down, and then use them for the recipe.
- Salmon flakes can be another wonderful addition to this homemade seasoning mix.
- Remember to use good-quality ingredients when making it. It really makes a difference in how the end flavors turn out.
How to Use Furikake
You’ll be surprised at how versatile this Japanese rice seasoning can be. I love topping it over my bowl or Ramen or my morning fried egg. And of course, the seasoning can really jazz up your simple plain rice or udon noodles like never before.
I also love pairing the Furikake with Onigiri or Japanese rice balls. If you have some steamed rice, you can sprinkle some of it along with some soy sauce or wasabi and you’ll have a light and delicious meal ready. The crispy texture of the seaweed brings life to the simple cooked rice.
And guess what? This seasoning tastes fantastic when sprinkled on your plain popcorn too!
FAQs
You can use Furikake on rice and rice bowls, with your sushi and lots of other favorite recipes.
In fact, when teamed up with some Japanese mayo, a sprinkle of Furikake can be a great addition to your salad bowl as well.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this Japanese rice seasoning or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Furikake (Japanese Rice Seasoning)
Ingredients
- 2-3 sheets seaweed
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 teaspoon ginger powder
- 1 teaspoon black poppy seeds
- 1 tablespoon red pepper flakes
- 1 teaspoon dried orange peel
- 1 teaspoon Sichuan peppercorns
Instructions
- Using a pair of scissors, cut the Nori sheets into small, thin strips.
- In a small mixing bowl, combine all the ingredients.
- Give it all a good mix and store in an airtight container.
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