Crispy Magic Seaweed Crumble (Homemade Furikake)

Ingredients

• 15 g nori (seaweed) sheets (torn into small pieces)
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 1 tsp sugar
• 0.5 tsp mushroom seasoning
• salt (a pinch)
• 1 tbsp sesame oil (plus an extra drizzle at the end)

Steps

1. 1

   Tear 15g of nori (seaweed) sheets into small pieces by hand.

2. 2

   Place the torn nori pieces into a blender and pulse until they become small flakes (like confetti).

3. 3

   Transfer the nori flakes to a dry pan.

4. 4

   Add 1 tablespoon of white sesame seeds, 1 tablespoon of black sesame seeds, 1 teaspoon of sugar, 1/2 teaspoon of mushroom seasoning, a pinch of salt, and 1 tablespoon of sesame oil to the pan.

5. 5

   Stir the mixture over low heat until the seaweed is fragrant, glossy, and crisp.

6. 6

   Turn off the heat and, while the pan is still hot, add a final drizzle of sesame oil and stir for extra aroma.

7. 7

   Pour the mixture onto a plate and allow it to cool completely.

8. 8

   Once cooled, store the crumble in a glass jar. Sprinkle on hot rice or mix into warm rice to form rice balls.

Notes

Mushroom seasoning provides a savory umami flavor; if unavailable, you can substitute with a small amount of dashi powder or MSG. Ensure the nori is completely cooled before jarring to maintain its crispness.

Nutrition per serving

• snack
• side dish
• vegan
• vegetarian
• gluten-free
• kid-friendly
• pantry staple
• japanese-inspired