Best Furikake Recipes

FURIKAKE SNACK MIX

Steps:

• Preheat oven to 225 degrees F (110 degrees C).
• Melt the butter and sugar together in a small sauce pan over low heat. Remove from heat, then stir in the corn oil and corn syrup. Place the cereal on a large baking sheet. Pour the butter mixture over the cereal, then sprinkle the furikake while tossing the cereal to coat.
• Bake in the preheated oven until the cereal is dry, stirring every 15 minutes to keep cereal from browning too quickly. Allow to cool, then store in an airtight container.

STEVE'S OFTEN COPIED, NEVER DUPLICATED, FURIKAKE CHEX MIX

Steps:

• Preheat the oven to 250 degrees F.
• Mix together all the cereals, pretzels, and peanuts in a large baking pan (The tin foil ones that you can buy from the store to roast turkey works really well!).
• Divide the mixture between two pans.
• In a medium-sized sauce pan over medium to medium-high heat, melt butter.
• Add sugar and dissolve well.
• Add corn syrup, soy sauce, oil, Worcestershire sauce, and Tabasco Sauce. Stir until blended well. It works best if you heat till it reaches the hard ball stage (about 250 degrees).
• Pour over cereal mixture, one pan at a time, and mix well.
• Put into the oven.
• After 15 minutes, remove from oven, and add one bottle of furikake to each pan. Mix around to evenly distribute furikake and sauce from the bottom.
• Continue baking for about 1-2 hours, stirring every 15 minutes.
• The cooking time fluauates depending on how crispy you want it, and how humid it is (making this in 90% humidity is a nightmare!).
• Store in an air-tight container or ziplock bags.

GOLDEN FRIED RICE WITH SALMON AND FURIKAKE

Steps:

• Separate egg yolks from whites, placing yolks in a medium bowl and whites in a small bowl. Add rice to bowl with yolks and mix to break up any clumps and coat each grain with yolks (take your time with this as any clumps will cook together); set aside. Stir 2 Tbsp. oil into egg whites and season lightly with salt.
• Heat a dry large nonstick skillet over high. Add egg white mixture and cook, pushing around constantly with chopsticks or a heatproof rubber spatula, until gently set, about 30 seconds. Transfer to a plate. Wipe out skillet if needed.
• Heat 1 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn and cook just until lightly browned on the other side and opaque throughout, about 1 minute. Transfer to another plate. Wipe out skillet.
• Heat 2 Tbsp. oil in skillet over medium-high. Cook ginger, stirring, until very fragrant, about 20 seconds. Add onion and season with a pinch of salt. Cook, stirring, until onion is translucent, about 1 minute (remove from heat if onion starts to go past golden brown). Add reserved rice mixture, sprinkle with sugar, and season with salt. Toss to combine, then cook, undisturbed, until rice is beginning to warm and crisp underneath, about 1 minute. Push some of the rice to the side to clear a few inches in skillet. Drizzle a bit of oil into the clearing. Add scallion white and pale green parts and garlic and cook, stirring, until just softened and fragrant, about 45 seconds. Toss into rice mixture and cook, tossing occasionally, until warmed through and rice is crisp and chewy, about 3 minutes. Return cooked egg whites to pan and cook, tossing and breaking up with spatula until distributed. Return salmon to pan and toss once to combine.
• Divide among plates and top with furikake and scallion greens.

DA FAMOUS "BROKE DA MOUTH" GARLIC FURIKAKE CHICKEN

Steps:

• For the sweet and savory sauce: Combine the brown sugar, white sugar, soy sauce and a sprinkle of black pepper in a braising pan with 4 inch sides. Whisk to dissolve, and then bring to a boil over high heat. Boil for 2 minutes. Let cool to room temperature, then whisk in the garlic.
• For the fried chicken: Preheat the frying oil in a commercial deep fryer to 350 degrees F.
• Dust the chicken thighs in the flour-garlic powder mixture. Place in the deep fryer until crispy golden brown, 12 to 15 minutes. Let the fried chicken drain in the deep fryer basket for 2 to 3 minutes.
• Submerge the fried chicken in the sweet and savory sauce for 2 minutes. Pull the chicken out of the sauce and cut in half.
• Served the fried chicken with steamed white rice and tuna macaroni salad on a bed of fresh avocado. Garnish with green onions, homemade garlic aioli and a confetti of furikake. Serve with our famous Hawaiian tangy chili peppa watah in a ramekin.
• Combine the eggs, egg yolks, chili sauce, garlic and lemon juice in a large mixing bowl or bain marie. Mix with an immersion blender. Add the soybean oil gradually and blend for 2 minutes. Season with garlic salt and pepper to your taste.
• Combine the vinegar, chili sauce, sriracha, garlic, salt and chile peppers in a large bowl. Use an immersion blender to incorporate the ingredients for 3 minutes. Chill for better results.

FURIKAKE

Steps:

• Heat a dry frying pan and add the sesame seeds. Swirl them around until they have become golden in color, be careful they burn easily.
• Leave the sesame seeds to cool.
• Tear the nori up into small pieces - about the size of a stamp and place in a food processor. Blitz until the nori is a coarse powder.
• Add the salt, chili and sesame seeds to the nori and place in an air tight container. Store in a dark place and shake before use.
• Sprinkle over rice, use as a seasoning in sushi, fill rice balls with it or mix with some sesame oil and use as a dressing for noodles.

FURIKAKE MIX

Steps:

• Preheat oven to 250 degrees F.
• Heat butter, corn syrup, sugar, soy sauce and vegetable oil until sugar is dissolved and mixture is well blended.
• Pour syrup mixture over cereal and mix well. Sprinkle furikake over cereal and mix until evenly coated.
• Spread in a shallow roasting pan and bake for 1 hour, stirring every 15 minutes.
• Cool and store in an air tight container.

FURIKAKE AHI WITH CILANTRO DIP

Steps:

• For the tuna: Put furikake spice on a large plate, then coat the ahi on both sides with furikake.
• Preheat a nonstick pan, then add butter. Sear ahi steaks on both sides, 10 to 15 seconds per side for rare to medium-rare.
• For the cilantro dip: Combine mayonnaise, garlic, ginger, oil, Worcestershire, cilantro and lemon juice in a food processor.
• Serve tuna with rice, salad and the cilantro dip.

ROASTED SWEET POTATO AND MISO SOUP WITH COLLARD GREEN FURIKAKE

Steps:

• For the collard green furikake (can be made a day ahead): Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
• Rinse the collard greens and thoroughly dry them in a salad spinner or by patting them with a paper towel. Toss the greens with 1 1/2 teaspoons avocado oil and the salt. Lay them in a single layer on the prepared sheet pan. Bake until lightly browned and crispy, 15 to 18 minutes. Cool the collards on the sheet pan.
• Heat 1/4 cup avocado oil in a small skillet over medium-high heat. Add shallot and ginger and cook until they begin to brown, 3 to 5 minutes. Remove the fried shallot and ginger with a slotted spoon and place on a paper towel to drain.
• Put the benne seeds in a medium skillet and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Combine the toasted benne seeds, red pepper flakes and fried shallots and ginger in a small bowl. Gently crumble the crispy collard greens into the mixture. When cool, you can store the collard green furikake in an airtight container until ready to use.
• For the sweet potato soup: Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Gently poke the sweet potatoes all over with a fork. Bake on the prepared sheet pan until the juices on the pan begin to bubble and the sweet potatoes are soft, 40 to 50 minutes.
• Combine the butter and avocado oil in a large pot over medium-low heat. When the butter melts, add the carrots, onions, garlic and ginger and cook until the onions become translucent, 6 to 10 minutes. Season with salt. Add the vinegar and miso to the pot and cook for 3 minutes.
• Remove the skins from the sweet potatoes. Place the flesh in a large bowl and mash lightly. Add the mashed potatoes to the pot. Stir in the coconut milk and broth. Simmer over medium-high heat for 10 minutes.
• Blend the soup until smooth in a high-speed blender or with a hand-held immersion blender. Season to taste with salt and white pepper. Serve hot, garnished with the collard green furikake. Enjoy!

FURIKAKE-CRUSTED AHI PUPU

Steps:

• In a mixing bowl, combine all ingredients for the seasoned flour.
• In a separate mixing bowl, combine dry ingredients for the tempura batter. Beat the egg and cold water together in a separate container. Add egg and water mixture to the dry ingredients and mix.
• In another mixing bowl, combine the furikake and panko flakes. Line up the 3 bowls in the following order: Seasoned flour, tempura batter, furikake coating. Season the fillets in the seasoned flour. Dip it into the tempura batter and then coat it with the furikake-panko mixture.
• Heat a deep pot halfway filled with peanut oil to 350 degrees F. Fry the ahi in the oil until brown, turn and fry for an additional minute. Drain and serve while hot.

FURIKAKE CHEX MIX

Steps:

• Preheat the oven at 250 degrees
• In a sauce pan, heat butter, corn syrup, vegetable oil, soy sauce and sugar, until the sugar dissolves. Let cool.
• Pour cereal into a foil baking pan and toss. If you plan to reuse the baking pan, line it with foil before because cereal does get stuck on the bottom.
• Pour butter-syrup mixture over the cereal and toss gently.
• Sprinkle furikake evenly and toss.
• Bake at 250 for 1 hour, tossing ever 15 mins.
• Cool and store in an air-tight container
• You can substitute the cereal and chips with your favorites; I use whatever I have in the cabinet. I've done different mixes with Cheerios, Bugles, honey-roasted peanuts, etc., "broke the mouth," deliciousness!

FURIKAKE POPCORN WITH WASABI PEAS

Steps:

• Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes.
• Open popcorn bag and pour in nori komi furikake. Hold bag closed and shake lightly a few times. Open bag and add wasabi peas. Hold bag closed again and shake lightly a few times. Pour into a large bowl and serve.

FURIKAKE SALMON

Steps:

• Season salmon with garlic salt and black pepper. Combine mayonnaise and honey in a small bowl and spread on top side of salmon steaks.
• Place furikake in a shallow bowl. Dip top side of each salmon steak in furikake; press down lightly for coating to stick.
• Heat oil in a large skillet over medium heat. Place salmon coated-side down and cook until golden brown, about 5 minutes. Turn over and continue cooking until salmon flakes easily with a fork, about 5 minutes more.

FURIKAKE SALMON

Steps:

• Combine all the ingredients in a bowl and mix well.
• Refrigerate until ready to serve.

FURIKAKE SEAWEED SNACKS

Steps:

• Preheat the oven to 300 degrees F and place racks in the upper-middle and lower-middle positions. Have two half sheet pans ready.
• Combine half of the white and black sesame seeds with the bonito flakes, sugar, wasabi powder, togarashi, and salt in a spice grinder. Pulse until coarsely ground, about three pulses. Transfer the seasoning mix to a small bowl and mix in the remaining white and black sesame seeds.
• Place a sheet of nori on a cutting board and, using a pastry brush, lightly moisten with the water. Immediately sprinkle 1 teaspoon of the seasoning mix evenly over the nori. It may start to curl up on the edges; that's okay. Using a large chef's knife, slice each sheet into 6 even rectangles and transfer to the half sheet pan. Repeat with the remaining nori sheets, dividing them evenly between the two pans. Leave at room temperature for 30 minutes to dry. (You will have extra seasoning; save for another use, like...popcorn.)
• Add sesame oil to a spritzer and evenly spritz the seasoned side of the nori sheets (You will have extra oil). Transfer to the oven and bake for 5 minutes. Rotate the pans and continue to bake until the snacks are crisp but not yet brown, about 3 more minutes.
• Transfer the nori sheets to a wire rack to cool. To store, transfer to a gallon-size zip-top bag and add the desiccant packet from the nori packaging to help maintain crispness. The seaweed snacks will keep for at least 1 week at room temperature.

NORI FURIKAKE DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool in a bowl of ice water, about 5 minutes, and peel.
• Cut boiled eggs in half using a sharp knife. Remove yolks and place in a large mixing bowl. Add mayonnaise, garlic, coconut aminos, 1 teaspoon nori furikake, salt, and pepper. Mix together until no lumps remain.
• Use a spoon to fill each egg half with yolk mixture. Garnish with a sprinkling of nori furikake.
• Serve right away or refrigerate 1 to 2 days.

FURIKAKE SALMON

Steps:

• Pour sauce in shallow baking pan.
• Place salmon in pan and cover both sides with sauce.
• Cover pan with foil and bake at 350 degrees for 45 minutes.
• Uncover and sprinkle with furikake and return uncovered to oven for 15-20 minutes.

MAKE YOUR OWN FURIKAKE MIX

Steps:

• Combine all ingredients. Store in small spice container.
• Note: If you have access to a Japanese market, you can likely buy the nori pre-diced.

FURIKAKE SALMON

Steps:

• Spray a baking pan with Pam or oil lightly, and preheat the oven to 350°F.
• Mix the onions, mushrooms, mayonnaise and wasabi together.
• Place the salmon in the baking dish and spread the mayonnaise mixture evenly over the salmon.
• Sprinkle the salmon with the Furikake, more or less to your liking.
• Bake for 30 minutes or until fish flakes easily with a fork.

RADISHES WITH CRèME FRAîCHE AND FURIKAKE

Steps:

• Finely grind nori in spice mill; transfer to a small bowl and mix in red pepper flakes, sesame seeds, and 1 tsp. sea salt. Using a Microplane, finely grate zest of lemon half into bowl and use your fingers to work it into nori mixture (this will keep the zest from clumping). Set lemon half aside.
• Cut radishes into a mix of ¼"-thick rounds and 1"-thick wedges, depending on their size (you just want pieces that are easy to pick up and eat).
• To serve, spoon crème fraîche onto one side of a platter or large plate and sprinkle furikake over. Pile up radishes on the other side of the platter. Squeeze juice from reserved lemon half over radishes and sprinkle with a bit of sea salt.

FURIKAKE CHEX MIX

Steps:

• Cook butter, karo syrup, sugar and oil over medium heat.
• Stir until sugar has dissolved.
• Add soy sauce and worcestershire sauce, stir until combined.
• Preheat oven to 250 degrees Fahrenheit.
• Place all remaining ingredients in large roasting pan.
• Pour sauce over cereal mixture and mix well.
• Place into oven and stir every 10-15 minutes.
• After first stirring, mix in the bottle of Furikake.
• Mix well to evenly distribute the Furikake and sauce.
• Stir every 15 minutes.
• Bake for 1-2 hours, depending on humidity.
• You can tell when the mix is done-when it is dry and the sauce has been evaporated and it is no longer sticky.