Furikake

On my last visit to the local Asian Supermarket, I noticed that there were about a dozen (maybe more) types of Furikake. I found that very daunting. I didn't buy any, because I didn't know what to buy. I'd need to do some serious web searching before I decided to buy any.

CD
 
I've used it over the years as I have bonito flakes. I suspect you'll have to leave the dried fish out. There may be a product already catering to vegans, but it never occurred to me to look.
 
Its not so difficult to find in the UK and the ones I found don't have dried fish. There doesn't really seem to be a set 'recipe'.

This brand from Ocado has only a few ingredients:



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This recipe includes directions for home-made Furikaki. Very easy to make: Furikake fries recipe
 
I've used it and togarashi, spelling?, on occasion, mostly with fish/seafood dishes.
 
I love it. I add it as a rice topper whenever I feel like it doesn't clash with the rest of the dish.
There are a few variations to your point caseydog and the basic is a mixture of seaweed and sesame seeds. My 3 favorite variations include wasabi, dried shrimp and kimchi flavor respectively.
 
Our household has tried several different brands of Furikake, but there is one clear winner

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We have steamed White Rice at least once a day, and most time, it's topped with
Ajishima Foods brand of Nori Komi Furikake and Aloha brand Shoyu (Soy Sauce from Hawaii).
We like the Nori Komi because of the ingredients.

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Dinner, Japanese-style Fried Chicken aka Kara'age, with my Quick Cucumber Kim Chee (or kimchi, whatever)
and a big Rice Paddle of Rice and toppings.

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Breakfast too!

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Even for a snack ... Spam® Musubi with a layer of Furikake MMM!
As we say in Hawaii, very ono, that's Hawaiian for delicious.
 
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