Rita Serano

Vegan Furikake

As a child from hippie parents I was raised on a macrobiotic diet and one thing that I really loved eating was gomasio. This Japanese mixture is made from roasted sesame seeds and salt, ground together it makes a perfect topping on for example rice. It really can bring something flavourful to your dishes. Since I am very fond of the clean and umami rich flavours of Japanese food, I wanted to share a recipe with you for a healthy, tasty and flavourful topping that you can use on any grain dish, vegetables soup or on top of your avocado toast.

Gomasio is also known as Furikake. This spice mix traditionally has more ingredients like powdered bonito flakes, wasabi, ao nori (a seaweed called nori that has been ground in small flakes), sugar, salt, monosodium glutamate and sesame seeds. Because I eat as wholesome as possible with no additives and with no animal food, I wanted to make my own. I replaced some stuff in the original mixture, like the monosodium glutamate, which I replaced with nutritional yeast. The sugar I replaced with coconut sugar and in stead of wasabi I added chili flakes. The topping can be stored in a closed jar in a dark place for months, but it never lasts that long in my family!


  • 20 grams ao nori.
  • 60 grams sesame seeds.
  • 2 tablespoons of nutritional yeast.
  • 1 tablespoon of Korean chili (or use another one depending how hot you like it)
  • 1 teaspoon of coconut sugar.
  • 1/2 teaspoon of salt.

Mix all ingredients together and store in an airtight container. Keeps several months.

Serving ideas:

  • On top of grain bowls.
  • On fried noodles.
  • With quick stir fried vegetables.
  • In noodle or ramen soup.
  • Mixed with quick pickles or a salad.
  • On top of avocado toast.
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Vegan Furikake
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