Homemade Furikake – Japanese Rice Seasoning

5 from 2 reviews

Use this all purpose Japanese seasoning on cooked rice – or on anything that needs a little umami crunch!


  • 1/2 heaping cup bonito flakes (katsuobushi), crushed into small pieces
  • 2 teaspoons soy sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon sesame oil
  • 2 tablespoons sesame seeds
  • 1 1/2 tablespoon nori, cut into small pieces
  • 1/4 teaspoon ichimi or shichimi powder (optional)


  1. In a pan over low heat, add bonito flakes, soy sauce and sugar and cook, stirring constantly for about 5 minutes – until the mixture is sticky and almost looks like brown sugar. Add in sesame oil and stir to coat the mixture evenly. Turn the heat off.
  2. Transfer to a sheet pan and let it cool to room temperature. Break the mixture with your fingers into small granules and transfer to a bowl.
  3. Stir in sesame seeds, nori and shichimi.
  4. Sprinkle the mixture over cooked Japanese rice and serve.


When cooking, use a non-stick pan to prevent the bonito flakes from sticking and burning.

Keywords: topping, Japanese rice, seasoning, nori, katsuobushi, shichimi, seasoning for rice, condiment

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