“Furikake [is] the salt and pepper of Japan. This crunchy, salty, nutty, earthy, briny topping that tastes slightly of seafood is a great all-purpose seasoning for rice, seafood, snacks, and more.”
This recipe is not safe for someone on the Specific Carbohydrate Diet or GAPS.
1c organic sesame seeds
1T sea salt
3T bonito flakes
1 sheet nori seaweed, cut into small pieces (optional)
In a cast iron frying pan, dry roast the sesame seeds over high or medium heat, stirring all the time. The sesame seeds will be ready when the seeds start to pop and brown slightly. Do not overcook. Remove the seeds from the fry pan immediately and pour into a bowl. Add the sea salt, bonito flakes and the optional nori. All seaweeds are high in polysaccharides which are not well tolerated by people on the SCD or GAPS. Remove the nori to make this recipe safe.
The trick to cutting the sheet of nori is to first fold the sheet of nori in half and then again into quarters, before cutting. Cut the sheet into stripes along the folds. Then cut each stripe into 1/4-1/8 inch pieces.
Here is a local source for seaweed and bonito flakes:
Cheng Kwong Grocery
864B 8th Street, Kamloops, BC V2B 2X3