Shiso Furikake (Rice Seasoning)

Have you tried Furikake yet?! If not, you are missing out on one of the tastiest toppings for rice!

Out of curiosity, I recently bought a package of Shiso Furikake, a Japanese rice seasoning. Let me tell you, that stuff was so tasty that it kind of became addicting. I was literally sprinkling that on everything, from rice to fries, sushi, or even pasta – so obviously, it was gone in no time.

Since that store-bought furikake cost me an arm and was not that easy to find, I thought it would be cool to make my own. I took a quick look at the package ingredients, trying to make my way through the list of the many additives, before starting to experiment in the kitchen with fewer, wholesome ingredients.

A few tests later, I finally came up with a SUPER TASTY shiso furikake! It has an intense shiso flavor with the perfect blend of sweetness and saltiness, complemented by the toasty aroma of sesame seeds.

My vegan version requires just 4 plant-based ingredients and is much healthier than the store-bought versions that often contain additives and/or flavor enhancers.

⭐️ Why You Will Love It

Intense flavor.

Forget about dried shiso leaves. Here, I use fresh leaves that are slowly dehydrated in the oven. This results in a superior aroma, creating citrusy and herbaceous notes with a hint of almonds.

Then, toasted sesame seeds impart nuttiness and add a crispy texture to the mix. The result is a topping that is slightly crispy, with a balanced blend of sweetness and saltiness.

Completely plant-based.

It might seem surprising, but many brands of Furikake contain either lactose and/or eggs. This version only has minimal plant-based ingredients such as fresh shiso leaves, sesame seeds, salt, and sugar. There are no additives!

Versatile.

What I love about this rice seasoning is that it can be used almost everywhere. It’s the ultimate all-purpose topping from rice to sushi, roasted veggies, or even mashed potatoes! One more thing: it can be stored in a jar at room temperature for months!

🌱 Ingredient Notes

Shiso leaves

Also known as perilla or beefsteak plant, shiso leaves make the base of this furikake. Describing the flavor of shiso is a bit challenging, but to me, it has notes of almond combined with a touch of mint and cinnamon.

You can use green or purple shiso – it doesn’t really matter, and it won’t affect the final result much. Although I use mature leaves here, younger leaves will work as well.

Where to buy: You can find shiso leaves at almost any well-stocked Asian grocery store. They are usually sold in the refrigerated section. If your local Asian supermarket does not carry those, do not hesitate to ask them if they can get you a package. Sometimes, they might be able to order it for you.

Sesame seeds

I incorporate toasted sesame seeds for some crispiness and toasty/nutty notes. You can use either toasted sesame seeds or raw sesame seeds. I prefer toasted sesame seeds as they pack more nuttiness and texture compared to raw ones.

Note: If you only have raw sesame seeds on hand, you can toast them! Place them in a large skillet and cook them over medium heat, stirring regularly until golden brown (be careful, they can burn quickly!).

Salt and sugar

To season the furikake. I recommend picking regular table salt, as sea salt would clump. Then, for the sugar, you can use granulated sugar, or coconut sugar if you want to keep this recipe refined sugar-free.

Chili powder

Optional – if you want a hint of spiciness. I like to add a pinch of Gochugaru for smokiness and a pop of color.

🥣 How to Make It

1. Clean the leaves. Start by cleaning the leaves under cold water. Pat them dry using kitchen paper towels.
2. Arrange on a baking sheet. Place the shiso leaves on a baking sheet lined with parchment paper. Try arranging them in an even layer, but it’s okay if they overlap a little bit.

3. Dehydrate. Next, dehydrate the leaves in the oven for about 40 minutes at 170°F (75°C). You want the leaves to be completely dry and crispy. If they are still moist, dehydrate them longer.

4. Crumble. Once the leaves are completely dried and very crumbly, transfer them to a bowl and use your hands to crumble them into flakes.
5. Add the other seasonings. Finally, add the toasted sesame seeds, sugar, salt, and chili powder if using. Mix using a spoon and transfer to a clean jar!

🌿 Variations

Just like any furikake, this one can easily be customized to your liking by adding extra ingredients. Here are some ideas:

• Make it spicier: Either increase the amount of gochugaru or use a stronger chili powder for extra spiciness.
• Make it tangy: Soak the shiso leaves in umeboshi vinegar (plum vinegar) for 1-2 hours. Next, squeeze the leaves to remove as much liquid before dehydrating them. This extra step will add a delicious tanginess!
• Add seaweed: Thinly slice nori sheets to add a delicate sea flavor.
• Add miso powder: Replace the salt with miso powder for even more umami!

🍚 How to Use It

Furikake is versatile and can be sprinkled on basically everything:

• On top of cooked rice: Sprinkle on top of warm cooked rice and give it a quick stir to dissolve the salt and sugar.
• In onigiri: Season onigiri by adding about 2 teaspoons of furikake per cup of cooked rice.
• In inari sushi: You can sprinkle it on top of inari sushi, or mix it directly with the sushi rice.
• On potatoes: I love to use this furikake to season okonomiyaki fries! It also goes very well on top of sautéed potatoes, mashed potatoes, or baked sweet potatoes.

It’s also great for topping pasta, tofu, or roasted vegetables!

💬 FAQ

This rice seasoning has a nutty flavor with floral undertones and a subtle mint-basil flavor! It’s delicious on top of rice, bringing saltiness and a hint of sweetness!

🇯🇵 More Japanese Recipes

How to Make Chickpea Miso

The Best Vegan Okonomiyaki

Vegan Inari Sushi

Matcha Mochi

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