8 recipes with furikake for an explosion of flavors on your plate. 2026

Ellen Lindercamp
8 recipes with furikake for an explosion of flavors on your plate. - Walfosbrand.com
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Furikake is a dry seasoning widely used in Japanese cuisine. It basically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. To learn how to use this delicious ingredient in different Asian dishes, just check out the list below. There are even incredible Hawaiian poke bowl options!

1. Sunomono

Ingredients

  • 2 tablespoons of refined sugar
  • 1 Japanese cucumber
  • 1 dessert spoon of refined salt
  • 1 teaspoon of toasted sesame seeds
  • 1/4 cup of rice vinegar
  • Sesame oil
  • Furikake

Preparation method

  • Cut the cucumber into very thin slices and transfer to a deep bowl;
  • Add the salt and stir well;
  • Next, transfer the cucumber to a sieve, squeeze to remove the water, and set aside.
  • In a saucepan, combine the vinegar and granulated sugar and dissolve over low heat;
  • Place the mixture in a small container and refrigerate.
  • Remove the cucumber from the strainer, rinse it under running water, and place it in a bowl;
  • Add the vinegar, toasted sesame seeds, sesame oil, and furikake;
  • Mix everything together and it's ready!
  • 2. Salmon and crab stick salad

    Ingredients

    • 400g of skinless salmon
    • 10 cherry tomatoes
    • 10 leaves of romaine lettuce
    • 4 spring onions
    • 4 strips of kani
    • 1 Sicilian lemon
    • 1 cucumber
    • 1/2 onion
    • Salt
    • Pepper
    • Furikake

    Preparation method

  • Cut the tomatoes, cucumber, onion, salmon, and crab sticks into cubes;
  • Mix everything together, except the lettuce and furikake, in a baking dish and let it marinate for at least fifteen minutes;
  • This process will cook the salmon in the juice of the Sicilian lemon;
  • Finally, arrange the lettuce leaves at the bottom of a plate and place the mixture in the center;
  • Sprinkle the furikake on top and serve.
  • 3. Rice with furikake

    Ingredients

    • 2 cups of water
    • 1 cup of rice
    • 1 tablespoon of olive oil
    • 1 bay leaf
    • 1/2 onion
    • 1/2 teaspoon of salt
    • Furikake

    Preparation method

  • In a saucepan, add the olive oil, the thinly sliced ​​onion, and the salt, and sauté for approximately two minutes;
  • Add the bay leaf and the rice and stir everything together;
  • Add the boiling water, mix well, and increase the heat to medium. Do not stir again.
  • When the water starts to dry up, lower the heat and partially cover the pan;
  • Let it cook until the rice has absorbed all the water;
  • Next, turn off the heat, cover the pot, and let the rice finish cooking in the steam for another five minutes.
  • Finish by sprinkling furikake on top.
  • 4. Onigiri

    Ingredients

    • Gohan ready
    • Furikake

    Preparation method

  • In a bowl, place a heaping spoonful of rice, add a little furikake, and mix well. Set aside.
  • Line a small bowl with plastic wrap and sprinkle with some ice water and salt;
  • Place the seasoned rice inside, shape it with your hands, and close the plastic wrap;
  • Remove the plastic and it's ready!
  • 5. Oshizushi

    Ingredients

    • 500g of fresh tuna
    • 1/4 cup of cream cheese
    • Shari ready
    • Furikake
    • Salt
    • Sesame oil
    • Zest of Sicilian lemon
    • Scallion

    Preparation method

  • Cut half of the tuna into slices about a finger's width thick that will fit in the sushi mold (oshibako);
  • Finely chop the leftover meat;
  • Transfer to a bowl and add the cream cheese, furikake, a pinch of salt, a drizzle of sesame oil, lemon zest, and chives;
  • Moisten the base of the oshibako with a little ice water and assemble the box;
  • Line the bottom of the oshibako with a layer of shari and then add the chopped tuna filling;
  • Add more shari and finish with the tuna cut into small chunks;
  • Carefully remove your oshizushi from the oshibako.
  • 6. Tuna poke bowl

    Ingredients

    • 400 g of tuna
    • 75 ml of soy sauce
    • 50 ml of rice vinegar
    • 25 ml of sesame oil
    • 1 Japanese cucumber
    • 1 red onion
    • 1/2 tablespoon of sugar
    • 1/2 tablespoon of salt
    • 1/2 avocado
    • Scallion
    • Sriracha pepper
    • Cherry tomatoes
    • Furikake
    • A pinch of toasted sesame seeds

    Preparation method

  • Cut the cucumber into thin slices, transfer to a bowl and add the rice vinegar, salt and sugar;
  • Add some sesame seeds, mix again, and set aside to marinate.
  • Cut the tuna into medium cubes, place in another larger bowl and mix with the soy sauce, sesame oil, thinly sliced ​​onion, scallions, sriracha sauce and mix well;
  • In a bowl, place the seasoned tuna, cucumber, cherry tomatoes, avocado, and sprinkle furikake on top;
  • All done!
  • 7. Tofu with sweet chili

    Ingredients

    • 200 g of tofu
    • 50 ml of soy sauce
    • 50 ml of sweet chili
    • 15 g of furikake
    • 1 pinch of katsuo
    • Scallion

    Preparation method

  • Cut the tofu into large, wide rectangles and place them on a shallow plate;
  • Pour the soy sauce over the tofu and wait five minutes for it to absorb the sauce well.
  • Next, add the sweet chili, sprinkle with furikake and katsuo, and finish with the scallions;
  • Serve immediately.
  • 8. Seared tuna tartare

    Ingredients

    • 2 thick tuna fillets
    • 2 button mushrooms
    • 2 shiso or mint leaves
    • 1 cup of soy sauce
    • 1 avocado
    • 1 lemon
    • 1 teaspoon of wasabi
    • 1 teaspoon of sesame oil
    • 1/2 sheet of nori
    • Salt
    • Black pepper
    • Furikake

    Preparation method

  • Cut the avocado in half, remove the pit, and grill it until golden brown.
  • Remove the peel and season with lemon juice, salt, shiso, wasabi, and black pepper. Mix everything together until it forms a paste. Set aside.
  • Quickly brown both sides of the tuna fillets on the grill;
  • The tuna should be lightly seared on the outside and raw on the inside;
  • Next, cut the fish into medium-sized cubes and transfer to a bowl;
  • Add the furikake, sesame oil, and lemon zest;
  • To assemble, place the avocado spread in the center of a plate, spread it evenly, and add the tuna in the middle along with the thinly sliced ​​mushrooms;
  • Finish with more tuna and some thinly sliced ​​nori.
  • If you're passionate about Japanese cuisine, then take a look at these wonderful onigiri and hot roll recipes .



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    Author

    Ellen Lindercamp

    As a former restaurant owner switched reporter, Ellen brings a unique perspective to Walfos. With decades of experience, her articles on cooking and homemaking are both informative and engaging, reflecting her deep knowledge and love for all things culinary.



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