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
- 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
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.
Calories: 491kcal | Carbohydrates: 30g | Protein: 16g | Fat: 38g | Saturated Fat: 5g | Sodium: 1206mg | Potassium: 458mg | Fiber: 10g | Sugar: 1g | Vitamin A: 297IU | Calcium: 731mg | Iron: 12mg