Crispy Seaweed Rice Seasoning

Ingredients

• 15 g Dried nori (laver seaweed) (Torn into smaller pieces)
• 1 tbsp White sesame seeds
• 1 tbsp Black sesame seeds
• 1 tsp Sugar
• 0.5 tsp Mushroom seasoning
• Salt (A pinch, to taste)
• 1 tbsp Sesame oil (Plus an extra drizzle after turning off the heat)

Steps

1. 1

   Tear the dried nori sheets into smaller pieces so they process evenly.

2. 2

   Place the torn nori in a food processor and pulse until it resembles small, confetti-like pieces. Do not pulverize it into a fine powder.

3. 3

   Transfer the processed nori to a dry skillet or pan. Add the sugar, mushroom seasoning, and a pinch of salt.

4. 4

   Add the white and black sesame seeds to the pan and toss or stir so the ingredients are distributed evenly.

5. 5

   Pour in 1 tablespoon of sesame oil and mix thoroughly until the oil lightly coats the seaweed and sesame seeds.

6. 6

   Place the pan over low heat. Stir continuously or very frequently as the seaweed becomes crisp and the sesame seeds toast. Continue until the mixture is fragrant and lightly toasted, taking care not to scorch the nori or sesame seeds.

7. 7

   Turn off the heat. While the pan is still warm, add one final drizzle of sesame oil and stir to distribute it evenly.

8. 8

   Transfer the seasoning to a clean bowl and let it cool completely. It will become lighter and crispier as it cools.

9. 9

   Sprinkle the finished seaweed seasoning generously over hot steamed rice. Store any extra in a clean jar in the refrigerator.

Notes

The creator suggests customizing the topping with crushed peanuts, dried shrimp, pork floss, or other toppings. Make sure the seasoning is completely cool before storing. Use a dry pan and low heat to prevent the nori from burning.

Nutrition per serving

• condiment
• rice topping
• vegan
• vegetarian
• dairy-free
• gluten-free
• pan-toasted
• make-ahead