Wakame Furikake (Rice Seasoning)

Since you love my Shiso furikake, I thought it was time for a variant!

This is not your ordinary furikake recipe. It took it up a notch by making it tangy + toasty. Don’t get me wrong, traditional wakame furikake is undeniably a fantastic topping, but I wanted to make my version a bit more unique, and that’s achieved through two simple tweaks.

First, instead of simply pulsing the wakame into a powder, I soak it in a vinegar brine before dehydrating it. This extra step adds a delicate hint of tanginess. And second, I incorporate crushed puffed rice for crispiness and toasty notes! The result is a salty-tangy-crispy topping that you will want to sprinkle on everything!

⭐️ Why You Should Try It

The ultimate rice topping.

Although the concept of furikake is simple, it packs bold flavors that will take your plain bowl of rice to new heights. The complex flavors of my furikake are a bit challenging to describe, but I would say that it’s a blend of oceanic notes, a touch of salty popcorn, and a subtle splash of vinegar.

No additives or flavorings.

Nowadays, most commercial brands of furikake tend to contain either artificial flavorings, additives, or weird ingredients. By making your own furikake at home, you know exactly what’s inside, plus you can easily tweak the taste to your liking.

On top of that, my furikake is much cheaper than the store-bought alternatives and completely vegan!

📘 What is Furikake

Furikake (振り掛け) is a popular Japanese seasoning that is typically sprinkled on cooked rice or vegetables. There are hundreds of different types of furikake. It may include, for example, seaweed, shiso, powdered umeboshi, sesame seeds, or even bonito flakes.

🍙 Ingredient Notes

Wakame

Wakame is a type of seaweed that can be found in both fresh and dried form. In this recipe, I use the dried kind that is typically sold in thin strips. You can usually find it sold in Asian supermarkets and organic stores or buy wakame online.

Substitute: If you cannot find wakame, kombu or dulse should make good substitutes.

Vinegar

I rely on white vinegar to infuse the wakame with a hint of tanginess. Any type of vinegar will work, so use what you have on hand.

Salt and sugar

For seasoning. Salt is essential as furikake is supposed to be salty, while sugar helps to balance out the tanginess.

Sesame seeds

For some crispiness and nutty notes. I have tried this recipe with both toasted and raw sesame seeds. And while I prefer using toasted sesame seeds in my shiso furikake, I have noticed that the raw kind works best here. See, toasted sesame seeds have a stronger aroma than raw ones and tend to overpower the other ingredients here.

Puffed cereal

Finally, the not-so-secret ingredient that takes the furikake to the next level: puffed cereal!

I incorporate ground puffed cereal for two reasons – texture and taste. Puffed cereal add an addicting crispiness that takes the furikake from boring to “Oh, that’s cool.” On top of that, the toasty aroma brings a popcorn-like taste that balances well with the sea flavor of the wakame.

Substitute: Any crispy puffed cereal work. I have noticed, though, that sugar-free puffed cereal tend not to be as crispy, so I recommend using the sweetened kind, such as rice crispies or sweetened puffed wheat.

🥣 How to Make It

1. Soak the wakame

1. Make the brine. Add the sugar, salt, vinegar, and water to a small mixing bowl. Stir to dissolve the sugar and salt.
2. Soak the wakame. Next, add the dried wakame and let it rehydrate in the brine for at least 1 hour, preferably 2 hours. This will allow the wakame to absorb the tanginess of the brine.
3. Drain it. Once the wakame has soaked for long enough, drain it well using a colander.

2. Dehydrate it

1. Preheat your oven. Preheat your oven to 170°F (75°C).
2. Transfer the wakame to a baking sheet. Line a baking sheet with parchment paper. Arrange the rehydrated wakame into an even layer on the prepared baking sheet. If some pieces are still rolled or folded, try to unfold them before placing them on the baking sheet. This step is the most time-consuming.
3. Dehydrate it. Next, dehydrate the wakame for 1 hour and 30 minutes or until it is completely dry. Allow it to cool down for about 15 minutes.

3. Crush it

1. Crush the wakame. Transfer the dried wakame to a small bowl. Using your hands, crush it into small flakes.

4. Combine with the other ingredients

1. Ground the puffed cereals. Add the puffed cereals to a small blender and pulse a few times until it has a coarse texture similar to couscous.
2. Combine. Transfer the ground puffed cereals, sesame seeds, and salt to the bowl of crushed wakame. Use a spoon to combine everything together. Your furikake is now ready to use!

🌶️ Variations

Looking for ways to customize this recipe? Here are a few ideas:

• Red pepper flakes: Give your furikake some heat by adding 1/4 teaspoon of red pepper flakes or gochugaru.
• Nutritional yeast: Incorporate 1/2 teaspoon of nutritional yeast for a subtle cheesiness and umami.
• Umeboshi powder: If you want your furikake to be even more sour, feel free to add about 1/2 teaspoon of freeze-dried umeboshi powder. Although this ingredient is not common, it can be found in many Japanese supermarkets.

🍚 What to Serve It With

Although furikake tastes best on top of white rice, you can also sprinkle it on:

• Pasta & grains: Macaroni, stir-fried noodles, quinoa, farro, couscous, or your favorite grain.
• Vegetables: Other than rice and grains, furikake makes an excellent topping for steamed or roasted vegetables. I love using it on mashed sweet potatoes or smoked potatoes.
• Sushi: Use it to season onigiri or sprinkle it on top of sushi, such as inari sushi or vegan salmon sashimi.

💬 FAQ

I hope you will love my version of this furikake! The toasty popcorn flavor wonderfully complements the sea notes of wakame while a subtle tanginess balances the saltiness. It has quickly become one of my favorite rice toppings!

🇯🇵 More Japanese-Inspired Recipes

15-Minute Vegan Ramen

How to Make Chickpea Miso

Mitarashi Dango

Vegan Matcha Ice Cream

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!