Furikake Recipe With Southeast Asian Flavours
This homemade furikake recipe with Southeast Asian flavours makes the umami-rich Japanese rice seasoning with a tropical twist. Traditional furikake ingredients such as white and black sesame seeds and toasted nori (seaweed) are combined with Southeast Asian herb powders and dried spices.
Servings: 1 Cup
Calories: 491kcal
Ingredients
- ¼ cup white sesame seeds
- ¼ cup black sesame seeds
- 2 sheets toasted nori cut into 1cm-long strips
- 4 tsp lemongrass powder
- 2 tsp tamarind powder
- 1 tsp ginger powder
- 3 tsp crispy fried garlic
- 3 tsp crispy fried shallots
- ½ tsp red chilli flakes or to taste/optional
- ½ tsp salt or to taste
Instructions
- If you can’t find toasted nori strips, fold the nori sheets a few times then cut them into thin strips 1cm in length or break them up into small pieces in a mortar and pestle, then pop them into a bowl.
- Lightly pound the sesame seeds just a couple of times in the mortar, just enough to release the flavour, then add them to the bowl.
- Add all the remaining ingredients to the bowl, except the chilli flakes and salt.
- Add half of the recommended amount of chilli flakes and salt, taste, and then if you wish add the rest. You can always add more – or you can skip the chilli if you’re not a fan.
- Combine well and store in a glass jar or air-tight container for 3-6 months.
- If your furikake tastes stale during that time, spread it out onto a pan and pop it into the oven for a minute to wake up the flavours.