Wakame Furikake (Rice Seasoning)
Learn how to make wakame furikake from scratch with 6 simple ingredients! My furikake features vinegar-soaked wakame, ground puffed cereal, and sesame seeds for a blend of tangy, toasty, and salty flavors!
Ingredients
- 3 tbsp dried wakame
Brine
- 1/2 cup white vinegar
- 2/3 cup water
- 1 tsp salt
- 2 tsp sugar
The rest
- 1 tbsp puffed rice or puffed wheat
- 1/2 tsp sesame seeds
- 1/8 tsp salt
Instructions
Soak the wakame
- Make the brine. Add the sugar, salt, vinegar, and water to a small mixing bowl. Stir to dissolve the sugar and salt.
- 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.
- Drain it. Once the wakame has soaked for long enough, drain it well using a colander.
Dehydrate it
- Preheat your oven. Preheat your oven to 170°F (75°C).
- 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.
- 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.
Crush it
- Crush the wakame. Transfer the dried wakame to a small bowl. Using your hands, crush it into small flakes.
Combine with the other ingredients
- 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.
- 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!
- You can store this wakame furikake for up to 2 weeks in an airtight container at room temperature.