Furikake Rice Seasoning – Seaweed Furikake (Nori Fumi Furikake)

5/5 (3)
Prep Time:
15 mins
Cook Time:
5 mins
1 cup (about 16 servings)
Seaweed Furikake


  • 1/4 cup white sesame seeds
  • 1/4 cup black sesame seeds
  • 2 sheets nori seaweed
  • 1 teaspoon salt
  • 1 teaspoon sugar


  • Skillet
  • Kitchen scissors
  • Mixing bowl
  • Food processor

Quick Directions

  1. Toast sesame seeds in skillet.
  2. Cut nori into small strips.
  3. Mix everything together. Blend briefly in food processor if desired.

The Story

It’s about time for another furikake recipe, because these days I’m obsessed with finding new ways to enjoy this amazing condiment! 😀

Furikake is a popular table seasoning in Japan that comes in a variety of flavors. Nori fumi furikake, meaning seaweed flavored furikake, is a very popular flavor, and for good reason! It’s a classic combination that tastes like Japan in a bottle. Just a sprinkle gives the perfect little boost of flavor for rice, noodles, soup, or anything else you’re looking to jazz up a bit!

If you’re looking for ideas of how to use this furikake besides adding to white rice, I love using my furikake with any recipe that calls for shredded nori on top. My favorites include cold soba, plum pasta, okonomiyaki, and even sprinkled ononigiri!

Nori furikake is a great vegetarian seasoning, and with a very basic flavor, it’s a nice complement to any dish without completely overwhelming the other flavors. This recipe is similar to my leftover dashi furikake, but in this instance all the ingredients are dried and fresh, so they have a stronger flavor on their own. Plus, the main benefit is that since they are dried, this recipe keeps much longer, so you can make a large batch and always have some ready in the pantry!

Recipe – Seaweed Furikake: 

– Place a small pan on a burner on medium high heat. Add the sesame seeds and toast them for about 5 minutes, until lightly browned and fragrant, stirring occasionally.

Seaweed Furikake

– Turn off the heat and let the seeds sit until completely cooled. While the sesame seeds are cooling, prepare the nori. Cut a nori sheet in half, then cut in half a few more times until you have a bunch of narrow strips. Stack the strips on top of each other and cut the strips into thin shavings.

Seaweed Furikake

– Add the cooled sesame seeds, salt and sugar to the bowl. Now you can mix it up and call it a day, but I’ve found that sometimes the ingredients separate over time, so when you get to the end of the batch you might have used up all the seaweed and are left with a bunch of sesame seeds. To remedy this, I’ve found it very helpful to add the mixture to a blender or food processor and blend for a few minutes. As an added bonus, it really brings out the toasted sesame flavor, so I really recommend blending it!

Seaweed Furikake

– Store in an airtight container until ready to use! It will keep for several months, so try it on a variety of dishes.

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  • http://www.japaneseruleof7.com/ Ken Seeroi

    Furikake is undoubtedly Japan’s greatest invention. There’s absolutely nothing you can’t put it on that isn’t instantly improved.

    I’ve always bought the packaged stuff, but it’s good to see a recipe for making it fresh. I’m sure that’s better and healthier.

    By the way, thanks for your comment over on Japanese Rule of 7. I’m glad I found your site. It looks really good. Delicious even.

  • Yatgirl Teh Bucket

    why no bonito flakes? the smoked fish is essential in furikake