Furikake (Rice Sprinkles)

Ingredients (serves 4):
To Cook in the Rice Cooker:

2 cups (rice measuring cup) short or medium grain white rice
Water to fill to water level 2 for “WHITE RICE”

For Basic Furikake:

1 oz. (28g) bonito flakes
1 Tbsp. soy sauce
1-1/2 Tbsp. mirin (Japanese sweet rice wine)
1 Tbsp. white toasted sesame seeds

Additional Flavors:

Kombu:
2” x 2” kombu seaweed, reconstituted with 2 tablespoons water for 10 minutes then cut into 1/4” square pieces
Spicy:
1/4 tsp. crushed red pepper
Crunchy:
3 large potato chips, crushed
Ginger:
1 tsp. fresh ginger, minced
Nori:
7” x 4” nori seaweed, cut into 1/4” square pieces
Citrusy:
1 tsp. lime peel, grated

1

Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker.” For steps to cook white rice, see here .

2

While rice is cooking, prepare the furikake. If the bonito flakes are larger than a half inch, crush with hands. Place bonito flakes in a frying pan, add soy sauce, mirin and cook over low heat.

3

Choose one of the above “Additional Flavors,” or combine multiple ingredients to make it your own, and add to the pan.

4

Stir continuously, and cook until most liquid has been absorbed, about 3 minutes. Add white toasted sesame seeds, and cook one more minute.

5

Top furikake over freshly cooked rice. Furikake will keep in the refrigerator for up to 7 days.