Candida Diet Friendly Homemade Furikake

Total time20 min

Prep time5 min

Cook time10 min

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Ingredients

8 servings

3 sheets nori (dried seaweed), cut into small pieces or crumbled
Gimme Sushi Nori Roastd Seaweed Organic - .81 Oz Eden Foods Sushi Nori Emerald Cove Organic Pacific Toasted Sushi Nori Emerald Cove Organic Pacific Nori Sheets Yatta Roasted Seaweed Sushi Nori Full Sheet - .88 Oz
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3 tbsp white sesame seeds
1 tbsp black sesame seeds
½ cup bonito flakes (katsuobushi)
1 tbsp soy sauce
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp fine salt
1 tsp dried shiso flakes (optional)

Instructions

1
Preheat the oven to 300°F (150°C). Spread the crumbled nori pieces in a single layer on a baking sheet and bake for 4–5 minutes, until crisp and slightly darkened at the edges. Remove and let cool for 5 minutes, then crumble any larger pieces into small flakes with your fingers.
2
While the nori bakes, combine the white and black sesame seeds in a small dry skillet over medium-low heat. Toast, stirring frequently, for 3–4 minutes, until the white sesame seeds are golden and fragrant and you hear them beginning to pop. Transfer immediately to a plate to stop cooking.

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