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)

A savory mixture of seaweed flakes, dried veggies, sesame seeds, and sea salt that's awesome on brown rice or stir fries.
4 from 1 vote
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Prep Time 15 minutes
Total Time 12 hours 15 minutes
Course Dinner, Lunch
Cuisine Japanese
Servings 24 servings of 1 tbsp

Ingredients
  

  • 1 bell peppers yellow
  • 2 carrots
  • 1 zucchini small
  • 6 tbsp sesame seeds black, tan, or a mixture (55 g)
  • 1/2 tsp sea salt (omit for low-sodium diet)
  • 3 sheets nori sold in packages for rolling sushi

Instructions
 

  • Wash and dry the vegetables and remove the tops, cores, seeds, etc.
  • 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
  • Put the veggies in the food processor and pulse until finely minced.
  • 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.
  • Mix the sesame seeds, optional salt, and vegetables together.
  • 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.
  • 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

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.