Seasoning | Vegan | Gluten Free
I first tried Furikake on a trip to Japan in 2014. It was garnished ontop of everything we ate and like most things I tried in Japan, I didn't really know what I was eating at the time. The name comes from the Japnese term 'to sprinkle over', and that is exactly what you do with it. A umami flavoured seasoning made from a combination of dried egg, fish flakes, sesame seeds, sugar and msg, to sprinkle on top of plain white rice, vegetables and fish.
When my Naturopath introduced me to Dulse flakes for a dietary boost of iodine, I started making my own vegetarian friendly Furikake and sprinkling it on everything. My version combines toasted sesame seeds with Himalayan salt flakes, and panela sugar for a healthier version, adding some dried basil and onion flakes to give a unique, umami-rich flavour. It became a huge staple in the cafe, especially on our avocado toast (yummo), but definitely a delicious addition to vegetables, soups, salads and poke bowls too!
1/2 cup toasted white or black sesame seeds - lightly toasted under grill
3 tbsp dried basil
2 tbsp dulse flakes or kelp flakes
2 tsp Himalayan salt flakes
2 tsp panela sugar
3 tbsp onion flakes
Put all ingredients into a storage container and shake to mix. Taste and adjust ingredients to your desired flavour then store in airtight container for up to 1 month.
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