Homemade Furikake Seasoning (ふりかけ)

If you've never made furikake at home, you're missing out on one of the easiest, most addictive seasonings you can have in your kitchen. It takes about five minutes to make, uses a handful of pantry staples, and once you make your own batch, you'll never buy store-bought again.

I keep a jar of this on my spice cabinet at all times. We enjoy it on rice, eggs, noodles, popcorn, salmon, pretty much anything that needs a dash of savory, nutty, umami flavor. And of course, I've got a spicy version for those of you who want a little heat in the mix.

Let's make it.

What Is Furikake?

Furikake (ふりかけ) is a Japanese dry seasoning typically sprinkled over rice, though it works on just about everything. The name comes from the Japanese verb furiakakeru, which means "to sprinkle." And that's exactly what you do with it, sprinkle it over whatever you're eating to make it extra delicious.

The base version is a simple mix of toasted sesame seeds, crumbled nori seaweed, salt, and sugar. From there, it can go a hundred different directions depending on the style.

Furikake Varieties

You'll find many varieties of furikake, with entire shelves dedicated to the spice blend in Japanese and Asian markets. Here are the most common styles:

• Nori Komi. The classic. Nori, sesame seeds, salt, and sugar. This is the foundation of many variety.
• Katsuo. Made with katsuobushi (bonito flakes), soy sauce, and sugar. Umami focus, slightly smoky. This recipe leans this way.
• Ebi. Contains dried shrimp for a sweet, briny flavor and a nice pink color.
• Noritamago. Includes dried egg yolk and bonito flakes. Rich and savory.
• Shiso. Made with dried red perilla leaves. Herbal and slightly tart.
• Wasabi. For those who want a bit of that horseradish-style heat.
• Spicy. This is my version. Add chili flakes or togarashi to the base for a kick that fits right in with everything we do here at Chili Pepper Madness.

Furikake Ingredients

Here's what you need for the base recipe:

• 3 tablespoons white sesame seeds. Toasted until golden and fragrant.
• 1 tablespoon black sesame seeds. With slightly more bitter, nutty notes.
• 4-5 sheets nori. Full sushi sheets, cut small with kitchen shears. Fresh sheets have better flavor. Avoid pre-crumbled.
• 1/2 cup bonito flakes (katsuobushi). Loosely packed. For added smoky, umami flavor. Definitely recommended. Skip for a vegan version.
• 1 teaspoon flaky sea salt. Adjust to taste.
• 1 teaspoon granulated sugar. Balances the salt and umami. Don't skip it.

Optional Add-Ins

• Soy sauce (1 teaspoon, used during cooking for bigger umami boost)
• Sake (1 teaspoon, for a subtle aroma)
• Dried shrimp (small, for extra seafood flavor)
• Shiitake powder (big umami boost)
• Dried shiso leaves

Spicy Furikake Add-Ins

• 1 teaspoon togarashi (Japanese 7-spice blend) - try my recipe for homemade togarashi
• 1/2–1 teaspoon gochugaru - for a Korean-style heat
• 1/2 teaspoon crushed red pepper flakes - the easiest swap
• Pinch or more of cayenne - if you want it seriously hot

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

How to Make Furikake

Step 1: Toast the sesame seeds. Heat a dry skillet over medium heat. Add the white sesame seeds and shake them around constantly until they're fragrant and just starting to turn golden, about 2 minutes. Add the black sesame seeds for the last 30 seconds, just to warm and wake them up. Pour the seeds into a bowl immediately so they don't keep cooking in the pan.

Step 2: Dry out the bonito flakes. Turn the heat off but leave the pan on the burner. Add the bonito flakes and toss them in the residual heat for about 30 seconds to dry them out slightly. This helps with texture and shelf life.

Step 3: Season in the pan. If you're adding soy sauce or sake, return the bonito flakes to low heat, add those liquids, and stir until absorbed and the mixture looks dry again. This step is optional but worth it to lock the seasoning into the flakes.

Step 4: Cut the nori. Use kitchen shears to cut the nori sheets into thin strips about an inch wide, then snip across into small pieces directly into the bowl with the sesame seeds. The pieces should be small, a quarter inch or less. You can also just crumble the nori with your hands for a more rustic texture.

Step 5: Combine and cool. Add the bonito flakes, salt, sugar, and any spicy add-ins to the bowl. Toss everything together. Let it cool completely before jarring to prevent condensation. We don't want soggy nori.

Step 6: Store. Transfer to an airtight jar and keep it in the fridge. Avoid humidity, which will shorten the life of the whole batch.

How to Use Furikake

The obvious answer is rice. A bowl of plain steamed white rice with several shakes of furikake over the top is one of those simple combinations that's better than it has any right to be. But don't stop there.

• Onigiri. Very common, press it into rice balls or mix it in then shape.
• Ramen and udon. Shake some on just before serving - try my easy miso ramen recipe, or my spicy ramen recipe.
• Fried or soft-boiled eggs. It completely changes a plain egg.
• Avocado toast. Replace everything bagel seasoning with this.
• Popcorn. toss warm popcorn with a little melted butter, then hit it with furikake.
• Grilled salmon or white fish. Press it onto the top before cooking or sprinkle after.
• Poke bowls. Layers nicely with the other flavors.
• Cucumber salad. Light, refreshing, great contrast, like my Asian-style cucumber salad recipe.
• Edamame. Liven up my spicy edamame recipe with the blend.
• Fried foods. Furikake fries are popular with a few shakes straight out of the fryer, a few shakes on top. We like tater tots even better.

Storage & Shelf Life

Store in an airtight jar in the fridge. The nori will stay crisp and the flavor will hold for up to a month - probably longer, but it'll go fast enough that it won't matter. Make sure your ingredients are completely dry before mixing and storing. Any moisture speeds up degradation.

You can freeze furikake for up to a month if you make a large batch, though I'd recommend just making it fresh as needed. It takes five minutes.

More Spicy Seasoning Recipes to Try

• Homemade Curry Powder
• Homemade Garam Masala
• Homemade Chinese 5 Spice
• Homemade Peri Peri Seasoning
• Homemade Creole Seasoning
• Homemade Cajun Seasoning
• See all of my Homemade Spicy Seasonings Recipes