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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A delicious Hawaiian-inspired dish featuring tender baked salmon with a savory mayonnaise crust, topped with crunchy panko and umami-rich Japanese furikake seasoning. Ready in under 30 minutes!
A beloved Hawaiian treat that's the perfect mix of salty, savory, and crunchy. Freshly popped corn is tossed in butter, Japanese furikake seasoning, and crispy mochi crunch for an irresistible snack.
Most traditional furikake is not vegan as it contains katsuobushi (dried bonito fish flakes) or salmon flakes. However, vegan versions made only with seaweed and seeds are available.
Yes, most commercial furikake contains soy sauce powder, which is made with wheat. Look for certified gluten-free versions if you have a sensitivity.
Unopened, it can last up to a year. Once opened, it is best consumed within 1-2 months for maximum freshness and crunch.
Freezing is not recommended as moisture can ruin the texture of the dried seaweed and seeds. A cool, dry pantry is best.
The base usually consists of toasted sesame seeds, chopped nori (seaweed), salt, and sugar. Many varieties add dried fish flakes, egg granules, or shiso leaves.
Yes, furikake is a salt-dense condiment. It should be used sparingly as a garnish rather than a main ingredient.
A mix of toasted sesame seeds, crumbled nori sheets, and a pinch of sea salt and sugar can serve as a basic homemade substitute.
Many commercial brands include MSG to enhance the umami flavor, though MSG-free varieties are increasingly common in health food stores.
furikake seasoning is a versatile ingredient found in cuisines around the world. With 375 calories per 100g and 18 grams of protein, it's a nutritious addition to many dishes.
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