Rice Cookers Recipes

Furikake (Rice Sprinkles)

When the rice is so good, you don't need much more, but furikake is one of the simplest rice-enhancers we know!


Ingredients (serves 4):
To Cook in the Rice Cooker:

  • 2 cups (rice measuring cup) short or medium grain white rice
  • Water to fill to water level 2 for “WHITE RICE”

For Basic Furikake:

  • 1 oz. (28g) bonito flakes
  • 1 Tbsp. soy sauce
  • 1-1/2 Tbsp. mirin (Japanese sweet rice wine)
  • 1 Tbsp. white toasted sesame seeds

Additional Flavors:

  • Kombu:
    2” x 2” kombu seaweed, reconstituted with 2 tablespoons water for 10 minutes then cut into 1/4” square pieces
  • Spicy:
    1/4 tsp. crushed red pepper
  • Crunchy:
    3 large potato chips, crushed
  • Ginger:
    1 tsp. fresh ginger, minced
  • Nori:
    7” x 4” nori seaweed, cut into 1/4” square pieces
  • Citrusy:
    1 tsp. lime peel, grated
1

Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker.” For steps to cook white rice, see here.

2

While rice is cooking, prepare the furikake. If the bonito flakes are larger than a half inch, crush with hands. Place bonito flakes in a frying pan, add soy sauce, mirin and cook over low heat.

3

Choose one of the above “Additional Flavors,” or combine multiple ingredients to make it your own, and add to the pan.

4

Stir continuously, and cook until most liquid has been absorbed, about 3 minutes. Add white toasted sesame seeds, and cook one more minute.

5

Top furikake over freshly cooked rice. Furikake will keep in the refrigerator for up to 7 days.

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