Inspired by: Furikake
- All year
Sesame–Nori Furikake
- Serves
- 20
- Portion
- 1 tsp
- Time
- 15 min
- Texture
- Dry flakes
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (20 servings) | Café batch ×5 |
|---|---|---|---|---|
| Sesame seeds (til) | 6 tbsp (white + black) | 60 g | 300 g | |
| Nori / laver (dried) | 2 sheets | 6 g | 30 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Jaggery (gur) | ½ tsp | 3 g | 15 g | |
| Kombu (dried kelp) | used kombu from dashi, dried & minced (optional) | 3 g | 15 g |
Method
How to cook it
Step 1: Toast sesame until golden.
Step 2: Toast nori over a flame; crumble.
Step 3: Mix with salt and jaggery (and minced kombu if using).
Step 4: Store airtight 2 weeks.
Nutrition
Per serving, estimated
Low salt · 0.2 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromBonito flakes→Tosesame and kombu
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