Homemade Furikake Food

HOMEMADE FURIKAKE |JAPANESE RICE SEASONING

Steps:

• Heat a dry, heavy-bottomed skillet over a medium high burner.
• Pour in the sesame seeds and shake to distribute evenly over the surface of the skillet.
• Toast, shaking occasionally, until the seeds are fragrant and begin making little popping sounds.
• Immediately pour the seeds into a dry, clean bowl to cool and stir in the sea salt. Allow to cool completely before proceeding.
• Use kitchen shears or clean, dry scissors to cut the nori into 1-inch strips. Stack the strips and cut cross-wise into very thin strips over the bowl of sesame seeds.
• Use the kitchen shears again to roughly cut up the bonito flakes.
• Add the sugar (if using) and stir all ingredients together, then transfer to a jar with a tight fitting lid.
• This is ready to use immediately but can be stored in a cool, dry place out of direct sunlight for up to two months.

FURIKAKE (JAPANESE RICE SEASONING)

Steps:

• In skillet, toast light and black sesame seeds and salt over medium-low heat, stirring constantly and shaking pan, until fragrant and starting to pop, about 4 minutes. Pour onto plate; let cool.
• In clean coffee or spice grinder or using mortar and pestle, grind mixture, in batches, until slightly powdery with some whole seeds remaining, about 10 seconds. Store in airtight container for up to 1 month.
• If adding nori, pulse about 1/3 cup into small pieces. Stir into prepared sesame mixture.