🍙 Ingredient Notes
Wakame
Wakame is a type of seaweed that can be found in both fresh and dried form. In this recipe, I use the dried kind that is typically sold in thin strips. You can usually find it sold in Asian supermarkets and organic stores or buy wakame online.
Substitute: If you cannot find wakame, kombu or dulse should make good substitutes.
Vinegar
I rely on white vinegar to infuse the wakame with a hint of tanginess. Any type of vinegar will work, so use what you have on hand.
Salt and sugar
For seasoning. Salt is essential as furikake is supposed to be salty, while sugar helps to balance out the tanginess.
Sesame seeds
For some crispiness and nutty notes. I have tried this recipe with both toasted and raw sesame seeds. And while I prefer using toasted sesame seeds in my shiso furikake, I have noticed that the raw kind works best here. See, toasted sesame seeds have a stronger aroma than raw ones and tend to overpower the other ingredients here.
Puffed cereal
Finally, the not-so-secret ingredient that takes the furikake to the next level: puffed cereal!
I incorporate ground puffed cereal for two reasons – texture and taste. Puffed cereal add an addicting crispiness that takes the furikake from boring to “Oh, that’s cool.” On top of that, the toasty aroma brings a popcorn-like taste that balances well with the sea flavor of the wakame.
Substitute: Any crispy puffed cereal work. I have noticed, though, that sugar-free puffed cereal tend not to be as crispy, so I recommend using the sweetened kind, such as rice crispies or sweetened puffed wheat.