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    Home » Recipes » Course » Condiments

    Shiso Furikake (Rice Seasoning)

    By: Thomas Published: 12 Apr, 22 Updated: 12 Apr, 22 7 Comments

    RecipePrintComments

    Make your own shiso furikake from scratch with just 5 ingredients. This Japanese-inspired condiment is delicious sprinkled on top of cooked white rice, tofu, or vegetables!

    Shiso furikake on top of cooked rice.
    Jump to:
    • 📘 What is Furikake
    • 🥣 How to Make Shiso Furikake
    • 🍚 How to Use Furikake
    • 🇯🇵 More Japanese-Inspired Recipes
    • 📖 Recipe

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

    I recently bought a package of shiso furikake and ended up finishing the whole thing in no time. Since store-bought furikake is not cheap and not easy to find, I thought it would be cool to make my own. Let's do it!

    📘 What is Furikake

    Furikake (振り掛け) is a Japanese condiment that comes in flakes or powder and is used as a topping for cooked rice. It is also used to flavor onigiri or sprinkled on top of vegetables.

    Furikake comes in a lot of different flavor and can be prepared with dried fish and/or dried egg yolks, seaweed, salt, sugar, and other seasonings.

    Ingredients like green shiso leaves, sesame seeds, sugar, and salt.

    🥣 How to Make Shiso Furikake

    This vegan version requires just 5 plant-based ingredients and is much healthier than the store-bought versions that often contain additives and flavor enhancers.

    Here is what you will need:

    • Green shiso - Also known as perilla or beefsteak plant. You can find shiso leaves at almost any Asian grocery store.
    • Sesame seeds - Use toasted sesame seeds, or toast them yourself until golden brown in a skillet. I went with a mix of white and black sesame seeds here.
    • Salt - Use regular kosher salt. Fine salt works better here so I would advise against using sea salt.
    • Sugar - To balance with the saltiness.
    • Chili powder - Optional, for a hint of spiciness. I went with Gochugaru here for smokiness and a vibrant red color.
    Green shiso leaves on a baking sheet.

    Start by placing the shiso leaves on a baking sheet. Try arranging them in an even layer, but it's okay if they overlap a little bit.

    Next, dehydrate the leaves in the oven for about 40 minutes at 170°F (75°C).

    Dried shiso leaves on a baking sheet.

    Once the leaves are completely dried and very crumbly, transfer to a bowl and use your hands to crumble them into flakes.

    Finally, combine with the toasted sesame seeds, sugar, salt, and chili powder if using. Mix using a spoon and transfer to a clean jar!

    Preparing shiso furikake in a bowl.

    🍚 How to Use Furikake

    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: Use about 1 and ½ teaspoon 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 top of pasta.
    • On tofu, roasted vegetables, and more!
    Shiso furikake in a bowl with toasted sesame seeds

    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-Inspired Recipes

    • How to Make Chickpea Miso
    • Vegan Okonomiyaki
    • Vegan Inari Sushi
    • Vegan Matcha Mochi

    Let me know in the comments if you try this recipe!

    Shiso Furikake on top of white rice.

    📖 Recipe

    Shiso Furikake (Rice Seasoning)

    Shiso Furikake (Rice Seasoning)

    Author: Thomas
    Make your own shiso furikake from scratch with just 5 ingredients. This Japanese-inspired condiment is delicious sprinkled on top of cooked white rice, tofu, or vegetables!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course Condiment
    Cuisine Japanese
    Servings 3 tablespoon
    Calories 4 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • 1 cup loosely packed fresh perilla leaves I used green perilla here
    • 1 and ½ teaspoon toasted sesame seeds
    • ½ teaspoon salt
    • ½ teaspoon sugar
    • ½ teaspoon gochugaru (Korean chili powder) optional

    Instructions
     

    • Remove the stems from the shiso leaves and arrange the leaves in an even layer on a baking sheet. Dry the leaves at 170°F (75°C) for about 40 minutes, or until the leaves are very dry.
    • Remove from heat and transfer the leaves to a mixing bowl. Using your hands, crush the leaves into very small flakes. Do not overdo it otherwise you will end up with a powder.
    • Add the toasted sesame seeds, salt, sugar, and gochugaru if using. Stir to combine and transfer to a small jar or container.
    • Sprinkle of top of cooked white rice, tofu, or vegetables to add a subtle herbal and nutty flavor! Furikake will keep for up to 2 months stored in an airtight container, at room temperature.

    Nutrition

    Serving: 1 teaspoonCalories: 4 kcalCarbohydrates: 0.4 gProtein: 0.1 gFat: 0.3 gFiber: 0.1 gSugar: 0.2 g
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Anna

      April 12, 2022 at 6:14 pm

      Hi Thomas,
      is there any way to substitute perilla leaves? There is no way I can find this ingredient here.
      Thank you!

      Reply
      • Pat

        April 12, 2022 at 8:43 pm

        Probably have to resort to growing Perilla yourself indoors if, like me, your nearest well-stocked asian market isc4hrs away!

        Reply
      • Thomas

        April 13, 2022 at 8:07 am

        Hi Anna,
        Unfortunately it's the main ingredient of this recipe. You could try looking for a different furikake recipe.

        Reply
    2. Pat

      April 12, 2022 at 8:41 pm

      Wow, I assumed it was nori that made furikake green!

      Glad to know.

      Now I will hunt down some perilla.

      Reply
      • Thomas

        April 13, 2022 at 8:08 am

        There a hundreds of types of furikake, some include nori 😉

        Reply
    3. Bosha

      April 13, 2022 at 5:42 pm

      5 stars
      J'adore, mais les ingrédients de ceux du commerce, sont inacceptables en France !!! Donc mille mercis pour cette Belle recette, j'aime d'avance...
      Aurais-tu la recette aux algues ?

      Reply
      • Thomas

        April 18, 2022 at 4:02 am

        Merci beaucoup ! Non désolé, je n'ai pas de recette aux algues.

        Reply

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