How to make furikake (dried seaweed, sesame, and vegetable topping)

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Bowl of furikakeHere is the how-to I promised on how to make your own delicious furikake, a Japanese topping for rice and stir-fries. I used it here in this unprocessed breakfast of brown rice, toasted sesame oil, and furikake. This topping, once made, will last you for months, and it’s low in sodium, high in minerals and nutrients, and totally savory-licious.

I use only organic vegetables for this, and dry them in my dehydrator. If you don’t have a dehydrator you can dry them in your oven set on the lowest possible setting until they are crispy and completely dry. If you don’t wish to do that, some stores carry pre-dried veggie as snacks and you could use those.

Suitable for:

vegan, gluten-free, low-sodium, paleo, reduced-sugar diets

Not for:

migraine diets

All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for midweek essays and Friday how-to and giveaways (when available).

If you’ve thought about getting a dehydrator, this is very similar to the one I have and it’s not very expensive at all. You can also buy more trays as needed, which is a handy option.

Bowl of furikake
How to make furikake (dried seaweed, sesame, and vegetable topping)
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A savory mixture of seaweed flakes, dried veggies, sesame seeds, and sea salt that's awesome on brown rice or stir fries.
Servings Prep Time
24 servings of 1 tbsp 15 minutes
Passive Time
12-18 hours
Servings Prep Time
24 servings of 1 tbsp 15 minutes
Passive Time
12-18 hours
Bowl of furikake
How to make furikake (dried seaweed, sesame, and vegetable topping)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A savory mixture of seaweed flakes, dried veggies, sesame seeds, and sea salt that's awesome on brown rice or stir fries.
Servings Prep Time
24 servings of 1 tbsp 15 minutes
Passive Time
12-18 hours
Servings Prep Time
24 servings of 1 tbsp 15 minutes
Passive Time
12-18 hours
Ingredients
Servings: servings of 1 tbsp
Units:
Instructions
  1. Wash and dry the vegetables and remove the tops, cores, seeds, etc.
  2. Cut them into thin strips using a mandoline or sharp knife, and lay the strips on the dehydrator trays or on top of parchment-lined baking sheets if using an oven. Dry at 135F/60C in the dehydator overnight or until crispy. If using an oven, set it on the lowest temperature your oven has and check every hour until crispy. Everything must be completely dry or it will mold.
    Dried vegetables for furikake
  3. Put the veggies in the food processor and pulse until finely minced.
  4. When the veggies are ready, rinse the sesame seeds and drain using a fine mesh strainer. Toast them in a dry skillet until they puff up and you can smell their aroma, stirring occasionally. They should crush easily between your fingers.
  5. Mix the sesame seeds, optional salt, and vegetables together.
  6. Toast the nori sheets over a low burner (electric or gas) by waving them back and forth until they darken and become stiff and crispy. This takes about a minute.
  7. Cut the nori into thin strips, then into the smallest pieces you can, or crumble with your fingers into the bowl. Mix well, then place in a glass jar. If you have a packet of dessicant from another food package, add it to the jar to keep the furikake dry and fresh.
    Cutting the nori into strips for furikake
Recipe Notes

Per serving:

  • 18 calories
  • 1 g fat
  • 0 g saturated fat
  • 0 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 52 mg sodium (6 mg sodium with salt omitted)
  • 48 mg potassium
  • 1 g carbohydrate
  • 1 g fiber
  • 1 g sugars
  • 1 g protein
  • 0 Weight Watchers Points Plus

Do NOT try to break up the nori with the food processor. It breaks down and makes a green ring that is nearly impossible to remove. I don't add the salt, as I nearly always use furikake with tamari or Bragg's which is plenty salty on its own.

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Comments

  1. Patty Stone says

    I bought some furikake with a rich purple hue and was wondering if you know which ingredient that is common in furikake that might be. I would like to use your recipe but add that ingredient. I no longer have the bottle and I have not seen a similar container locally. Thank you.

    • says

      Hi Patty, thanks for your question. The main ingredient in furikake is seaweed, so my only guess would be that the purple ingredient must have been a type of seaweed. I would look in the seaweed section of your local organic grocery store and see if one has a dark purple hue. Some look dark green and some look more black but I can imagine one being dark purple. Beyond that, no idea.

  2. says

    A friend gave me some homemade furikake in which she included ground up wasabi peas. I’ve run out and am looking up recipes to make a batch of my own. I bought some wasabi roasted nori and plan to combine it with freeze-dried veggies that I’ll grind up. The veg mix contains peas, carrots, red pepper, corn and tomatoes. Thanks for posting your recipe as I was just going to use the peas. Now I’ll pick out the corn and tomatoes but use the rest.

  3. laura says

    Is the temperature and time instructions for the dehydrator the same for the oven? I don’t have a dehydrator and have never tried to dehydrate things before. I absolutely love furikake but hate the extra ingredients the store bought ones have. I never thought of making my own until I saw your post!

    • says

      Hi Laura, sorry for not being clearer. I edited the post… the dehydrator setting is 135F, if using an oven set it on the lowest possible setting and just keep checking them about every hour until they are crispy. Since every oven is different, it could take much less time than in the dehydrator, and you’ll just have to test it out.

  4. charj says

    Interesting, this is the first recipe that I’ve seen that includes dried vegetables.

    How much nori flakes should I use instead of the nori sheets?

    • says

      Hi Charj, I would just mix in the nori flakes until they are about 50% of the mixture. I haven’t seen nori flakes or I would be able to tell you more clearly. If you make it, let me know.

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