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

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


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.


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


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


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