Ingredients

The following ingredients have 4 Servings
  • ½ cup white sesame seeds (see notes)
  • 2-3 seasoned nori sheets (or plain)
  • ½ teaspoon salt, more to taste
  • ½ teaspoon sugar (optional, but good)
  • 2 teaspoons shiitake powder (toast alongside sesame seeds in the pan)
  • 1 tablespoon dulse (toast alongside sesame seeds in the pan)
  • 1 tablespoon black sesame seeds
  • 1-3 tablespoons bonito flakes
  • ½ teaspoon wasabi powder
  • 1 teaspoon kelp powder
  • ¼ teaspoon red chili pepper flakes
  • 1 teaspoon miso powder
  • 2 teaspoons dried shiso leaves

Instruction

  • In a food processor or spice grinder, pulse sesame seeds 1 or 2 times so that the seeds are partially ground, leaving some whole, taking care they grind quickly.
  • Place seeds in a cast iron pan (or sauté pan) on low heat, stirring every minute or so until they become fragrant and lightly toasted, 7-8 minutes.
  • Stack, fold and cut nori into small strips then cut into small pieces with a sharp knife or kitchen scissors, or you can also crumble with your hands. 
  • Add to sesame seeds in a small bowl, along with salt and sugar. 
  • Add any additional ingredients ( see ideas and get creative!)
  • Store in an air tight container for up to 6 months.