Furikake is a dry Japanese seasoning sprinkled over rice, usually a mix of sesame seeds, dried seaweed (nori), salt, sugar, and dried fish flakes such as bonito. It adds a savoury, salty, umami hit to plain rice in seconds, and comes in many flavour variations.
What’s in it
A typical furikake blend combines toasted sesame seeds, shredded or flaked nori, salt, sugar, and often dried bonito flakes (katsuobushi) for a smoky depth. Flavoured versions add things like wasabi, egg, salmon, or shiso leaf. Vegetarian versions leave out the fish.
How to use it
- Sprinkle over a bowl of plain steamed rice.
- Use as a topping for onigiri (rice balls).
- Stir through popcorn or avocado toast for a savoury twist.
- Sprinkle over eggs, noodles, or roasted vegetables.
FAQ
Is furikake vegetarian?
Not always. Many blends contain bonito flakes made from dried fish, so check the label if you need a vegetarian version.
How long does furikake keep?
An unopened packet keeps for months in a cool, dry cupboard. Once opened, use within a few weeks for the best texture and flavour.
Can I make furikake at home?
Yes. Toasted sesame seeds, torn nori, and a little salt and sugar make a simple version, though it won’t have the depth of a bonito-based blend.
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Related reading
- How to cook sushi rice to pair with it.
- How to toast sesame seeds.
