Nori komi furikake, the sesame and seaweed blend, is the easiest all rounder to start with, and most Japanese grocers carry several varieties beyond it. Furikake is a dry seasoning shaken over rice, not a sauce or paste.
Blends vary a lot, from plain sesame and seaweed to versions with dried egg, bonito or salmon flakes, so it is worth trying more than one to find a favourite.
Common furikake styles
What to check on the label
Furikake styles compared
| Style | Flavour | Suitable for |
|---|---|---|
| Nori komi | Sesame, savoury seaweed | Vegetarian |
| Salmon | Savoury, fishy | Pescatarian, not vegetarian |
| Okaka | Smoky, umami | Pescatarian, not vegetarian |
| Egg | Mild, slightly sweet | Vegetarian |
FAQ
Is furikake vegetarian?
It depends on the blend. Plain sesame and seaweed versions are vegetarian, but salmon and bonito based blends are not, so always check the ingredients.
How do you use furikake?
Shake it directly over hot rice, noodles or vegetables. It is a finishing seasoning, not something cooked into a dish.
How long does an opened pack last?
Several months in a sealed container in a cool cupboard, though the sesame content can turn slightly stale tasting over a long time.
Read more on what furikake is, or where to buy it locally.
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- Furikake rice seasoning. A sesame and seaweed everyday blend.
