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The rice itself does not have any bright taste and that is why it is usually served as garnish. Japanese seasoning Furikake is easy to cook; long time stored and makes the taste of rice colorful so that it becomes a separate main dish.
The main ingredients are black and white sesame seeds, seaweed Nori, salt, sugar, fish, oil.
The choice of oil is up to your taste: olive or clarified butter which gives a very bright flavor.
- white sesame — 50 gr
- black sesame — 50 gr
- salmon — 50 gr
- butter — 1 tsp
- seaweed nori — 1
- salt — 4 gr
- shugar — 4 gr
According to vegetarian version fish can be replaced by dried white mushrooms or tofu.
1 teaspoon of furikake seasoning is quite enough for a portion of rice. That is why you can cook much seasoning at one time and keep it safely refrigerated for a long period.
Step 1
Fish (salmon, tuna) — it should be added to ready hot rice.
A piece of clean fish fillet is steamed or cooked in sous vide. After that you put the ready fillet over a dry pan and mashing it with a folk you dry the product up on low heat without actually frying or burning it.
To dry it up completely and if you need small crisps as a result, you can use oven or fruit drying machine at 40C.
Step2
Black and white sesame seeds are fried on a dry pan.
I would recommend to place Nori sheets into the oven over grill mode for a couple of minutes so that they dry a bit becoming friable. Mix all the ingredients thoroughly.
Step 3
The choice of oil is up to your taste: olive or clarified butter which gives a very bright flavor.
According to vegetarian version fish can be replaced by dried white mushrooms or tofu.
1 teaspoon of furikake seasoning is quite enough for a portion of rice. That is why you can cook much seasoning at one time and keep it safely refrigerated for a long period.