Furikake Seasoning

AuthorDawna
Rating

Yields1 Serving

 25 White sesame seeds
 25 Black sesame seeds
 15 g Raw white sesame seeds
 15 g Raw black sesame seeds
 40 g Drained tuna flakes
 ½ tsp Salt
 2 Nori sheets

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1

In a dry pan, set the stove over medium-high heat, toast the white sesame seeds and shake the pan every minute for 5 to 7 minutes until golden brown and fragrant. Set aside.

2

Repeat the same procedure for the black sesame seeds. Combine the toasted sesame seeds in a bowl.

3

In a dry pan, set the stove over medium-high heat, toast the drained tuna flakes and constantly shake the pan until completely dry.

4

Cut the nori sheets into small pieces. In a pan, toast the nori sheets for 3 minutes over medium heat. Set aside.

5

In a bowl, mix roasted and raw sesame seeds, tuna. Season with salt. Mix thoroughly.

Optional: you can also add chili flakes.

6

Store in a an airtight container. You can keep it up to 1 year or more as long as you store your furikake in a cool dry place.

Enjoy 🙂

Category

Ingredients

 25 White sesame seeds
 25 Black sesame seeds
 15 g Raw white sesame seeds
 15 g Raw black sesame seeds
 40 g Drained tuna flakes
 ½ tsp Salt
 2 Nori sheets

Directions

1

In a dry pan, set the stove over medium-high heat, toast the white sesame seeds and shake the pan every minute for 5 to 7 minutes until golden brown and fragrant. Set aside.

2

Repeat the same procedure for the black sesame seeds. Combine the toasted sesame seeds in a bowl.

3

In a dry pan, set the stove over medium-high heat, toast the drained tuna flakes and constantly shake the pan until completely dry.

4

Cut the nori sheets into small pieces. In a pan, toast the nori sheets for 3 minutes over medium heat. Set aside.

5

In a bowl, mix roasted and raw sesame seeds, tuna. Season with salt. Mix thoroughly.

Optional: you can also add chili flakes.

6

Store in a an airtight container. You can keep it up to 1 year or more as long as you store your furikake in a cool dry place.

Enjoy 🙂

Furikake Seasoning

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