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Stack the roasted seaweed sheets. Lightly brush both sides of the stacked seaweed sheets with sesame oil for extra flavor.

Place the oiled seaweed into an air fryer basket. Cook at 190°C for 3 minutes. Flip the seaweed and cook for another 3 minutes until crispy.

While the seaweed cools, line an air fryer tray or the air fryer basket with aluminum foil for easier clean-up. Place the bonito flakes onto the foil-lined tray. Air fry at 190°C for 3 minutes until slightly toasted and fragrant.

Once the air-fried seaweed has cooled completely (this is important for crispiness), transfer it to a blender or food processor. Blend until finely crushed. Pour the crushed seaweed into a large bowl.

Add the air-fried bonito flakes and the white sesame seeds to the bowl with the crushed seaweed.

Mix all the ingredients thoroughly in the bowl until well combined. Transfer the prepared furikake into airtight jars for storage. Some can also be kept in small containers for on-the-go use.


Stack the roasted seaweed sheets. Lightly brush both sides of the stacked seaweed sheets with sesame oil for extra flavor.

Place the oiled seaweed into an air fryer basket. Cook at 190°C for 3 minutes. Flip the seaweed and cook for another 3 minutes until crispy.

While the seaweed cools, line an air fryer tray or the air fryer basket with aluminum foil for easier clean-up. Place the bonito flakes onto the foil-lined tray. Air fry at 190°C for 3 minutes until slightly toasted and fragrant.

Once the air-fried seaweed has cooled completely (this is important for crispiness), transfer it to a blender or food processor. Blend until finely crushed. Pour the crushed seaweed into a large bowl.

Add the air-fried bonito flakes and the white sesame seeds to the bowl with the crushed seaweed.

Mix all the ingredients thoroughly in the bowl until well combined. Transfer the prepared furikake into airtight jars for storage. Some can also be kept in small containers for on-the-go use.
