• Sam Burgess

Furikake (Seaweed Seasoning)

Updated: Jan 29

Furikake is a savory Japanese seasoning sprinkled on top of cooked rice, vegetables, and fish but can be used on a variety of dishes. It traditionally contains bonito flakes, but the use of nutritional yeast and porcini powder brings an intense savoriness without the fish. Vegetarians rejoice!

Yield: 1-½ cups seasoning


  • ½ cup raw sesame seeds

  • 1-1/2 teaspoon kosher

  • 3 sheets nori (pressed seaweed)

  • 1-2 tablespoon nutritional yeast

  • 2 tablespoon porcini powder

  • ½ teaspoon sugar (optional)

  • ½ teaspoon gochugaru (chili flake)


  1. Heat a dry saute pan over medium-high heat. Pour in sesame seeds and toast, shaking occasionally, until the seeds are fragrant and begin to make small popping sounds.

  2. Pour seeds into a dry bowl and stir in salt. Allow to cool completely.

  3. Using your favorite Forge to Table knife or kitchen shears, cut nori into ¾-inch strips. Stack the strips and cut cross-wise into very thin pieces.

  4. Combine cool sesame seeds with nori. Mix in nutritional yeast, porcini powder, sugar, and gochugaru (if using).

  5. Transfer mixture to a jar with a tight lid and store in a cool, dry place for up to two months. Enjoy!


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