Furikake

gourmettraveller.com.au

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

Dry-roast 50gm (⅓ cup) sesame seeds in a frying pan over medium-high heat, stirring frequently, until fragrant and browned (1-2 minutes). Transfer to a bowl, stir in 2 tsp sea salt and stand to cool. Thinly slice 2 nori sheets (it's easiest to do this with kitchen scissors), add to sesame mixture along with 2½ tbsp bonito flakes (katsuobushi) and a pinch of caster sugar if you like a touch of sweetness. Toss to combine and store in an airtight container for up to 2 months. Dry-roast 50gm (⅓ cup) sesame seeds in a frying pan over medium-high heat, stirring frequently, until fragrant and browned (1 to 2 minutes). Transfer to a bowl, stir in 2 tsp sea salt and stand to cool. Thinly slice 2 nori sheets (it's easiest to do this with kitchen scissors), add to sesame mixture along with 2½ tbsp bonito flakes (katsuobushi) and a pinch of caster sugar if you like a touch of sweetness. Toss to combine and store in an airtight container for up to 2 months.

Directions at gourmettraveller.com.au

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