Homemade Furikake (Japanese Rice Seasoning)

Heat a dry, heavy-bottomed skillet over a medium high burner. Pour in the sesame seeds and shake to distribute evenly over the surface of the skillet. Toast, shaking occasionally, until the seeds are fragrant and begin making little popping sounds. Immediately pour the seeds into a dry, clean bowl to cool and stir in the sea salt. Allow to cool completely before proceeding.

Use kitchen shears or clean, dry scissors to cut the nori into 1-inch strips. Stack the strips and cut them cross-wise into very thin strips. Do this over the bowl of cooled sesame seeds.

Use the kitchen shears again to roughly cut up the bonito flakes, adding them into the bowl with the rest of the ingredients. Add the sugar (if using) and stir all ingredients together, then transfer to a jar with a tight fitting lid.

This is ready to use immediately but can be stored in a cool, dry place out of direct sunlight for up to two months.