Furikake Seaweed Snacks Recipe

Ingredients

• 2 tablespoons white sesame seeds, toasted and cooled (see Cook's Note)
• 2 tablespoons black sesame seeds, toasted and cooled (see Cook's Note)
• 3 tablespoons lightly packed bonito flakes
• 1 teaspoon sugar
• 1/2 teaspoon wasabi powder
• 1/4 teaspoon togarashi
• 1/4 teaspoon kosher salt
• 8 (8-inch) toasted nori sheets (keep the desiccant packet from the nori packaging)
• 2 tablespoons water
• 1/4 to 1/2 cup toasted sesame oil, for spraying

Recipe Details

• Difficulty Level: Easy
• Yield: 32 pieces
• Total Time: 1 hour
• Active Time: 30 minutes
• Nutritional Info per Serving (1 of 32 servings): Calories 30, Total Fat 3 g, Saturated Fat 0 g, Carbs 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g, Cholesterol 0 mg, Sodium 13 mg

Special tools needed: Digital kitchen scale, measuring spoons, liquid measuring cup, two half sheet pans, spice grinder, cutting board, pastry brush, chef's knife, oil sprayer, wire cooling rack.

Instructions

1. Set oven temperature to 300F and position racks in the upper-middle and lower-middle slots. Prepare two half sheet pans.
2. In a spice grinder, combine half of the white and black sesame seeds with bonito flakes, sugar, wasabi powder, togarashi, and salt. Pulse about three times to coarsely grind. Transfer this seasoning blend into a small bowl, then stir in the remaining sesame seeds.
3. Lay one nori sheet on a cutting board and lightly brush it with water. Quickly sprinkle 1 teaspoon of the seasoning blend evenly over the sheet. The edges may curl up slightlythis is normal. Using a large chef's knife, cut the sheet into six equal rectangles and place them on a half sheet pan. Repeat with the remaining nori sheets, distributing them between the two pans. Leave uncovered at room temperature for 30 minutes to dry. (You will have leftover seasoning; save it for another use, such as popcorn.)
4. Fill an oil sprayer with toasted sesame oil and evenly mist the seasoned sides of the nori rectangles. Place the pans in the oven and bake for 5 minutes. Rotate the pans and bake until the snacks become crisp but not browned, about an additional 3 minutes.
5. Move the baked nori snacks onto a wire rack to cool. For storage, place them in a gallon-size zip-top bag and include the desiccant pack from the nori package to maintain crispness. These seaweed snacks will stay fresh for at least one week at room temperature.

Tip for toasting sesame seeds: A hot air popcorn popper works well. Hold a small sieve over the popper's chamber to prevent seeds from escaping. Toasting usually takes around 45 seconds using this method.