Learn how to make quick and easy Furikake with a crispy twist, made with sesame seeds, seaweed, panko, crispy shallots and spices. This Japanese staple ingredient is not only perfect for rice, but also pasta, noodles, dips and more! (Vegan + Gluten free option)

What is Furikake?

Furikake (ふりかけ) is a Japanese seasoning blend full of texture and umami flavour. It’s typically made with a mix of toasted sesame seeds, nori, sugar, msg and salt. You’ll find furikake in every Japanese kitchen, because of its versatility. Furikake comes in a huge variety of flavours like yuzu, bonito (fish), shiso, chili, kombu, egg, ume (plum), ginger and more.

Ingredients for Crispy Furikake

This recipe is slightly adapted from my Toasty Panko Bread Crumb Crunch. I had a lot of panko and fried onions leftover, I figured, why not try to make a crispy furikake version? What was suppose to be *trying to use up leftover ingredients*, turned into *must have at all times* topper. The convenient thing about this recipe is that the ingredients list is short and easily customizable! Here’s what you’ll need:

  • Panko Breadcrumbs
  • Sesame Oil and Soy Sauce
  • Sesame seeds
  • Fried onions or shallot
  • Seasoned roasted seaweed
  • MSG or mushroom powder: this is a MUST have for that umami flavour of furikake!
  • Togarashi, sugar & salt: these are pretty much optional and to taste.

How to Make Crispy Furikake

Furikake usually requires slow toasting over the stove or toasting in the oven. This version is simplified and can be made in under 10 minutes! If you don’t care for the panko, you can simple throw it all into a jar for a instant emergency furikake.

  1. Drizzle in the sesame oil and soy sauce over medium heat and cook the panko until nice and toasty.
  2. Add the rest of the ingredients into a jar or bowl. Once the panko is cooled, add it in, and shake it all up until well mixed. And thats it!

How to Store Furikake

Store this furikake in a air tight jar or container for up to 3 months.

How To Use this Crispy Furikake

Furikake is typically enjoyed with a simple bowl of rice, rice porridge and/or noodle soups. It’s also used for onigiri, cold noodles or rice crackers. Anything with a simple base, furikake is the perfect seasoning. Here are some more delicious ideas to use this furikake:

  • Hummus: Fluffy whipped hummus is comin’ atacha soon! This furikake is the perfect crispy topping for dips!
  • Toast: Avocado toast, hummus toast, butter toast… whatever your heart desires.
  • Pasta: Add a bit of umami crunch to your tomato or creamy pasta.
  • Yogurt: Ever tried savory yogurt? It’s kinda like a dip!
  • Casseroles: Think breadcrumb topping, with extra flavour!
  • Popcorn: Furikake flavoured popcorn, if you haven’t tried it yet… this is your calling.
  • Savory oatmeal: Oh yes, think rice porridge, but with oatmeal.

And truly, no judgement zone here if you decide to just eat it straight out of a bowl with a spoon.


If you recreate this Crispy Shallot Furikake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Crispy Shallot Furikake (Quick & Easy)

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5 from 3 reviews



  • 1/3 cup (17 g) panko breadcrumbs
  • 1 1/2 tsp (8 ml) sesame oil
  • 1/2 tsp (3 ml) soy sauce
  • 2 tbsp (20 g) toasted white sesame seeds
  • 2 tbsp (20 g) toasted black sesame seeds
  • 1/4 heaping cup (24 g) crispy fried shallots (or onions)
  • 4 small sheets of seasoned roasted seaweed, crushed
  • 1 1/2 tsp togarashi
  • 2 (9 g) tsp sugar
  • 1/2 tsp (2.5 g) msg or 1 tsp (5 g) mushroom powder
  • 1 tsp (5 g) salt


  1. Heat a pan over medium. Once hot, add the sesame oil and soy sauce, stir and then add in the panko breadcrumbs. Toss the breadcrumbs until golden and crispy. Remove from heat immediently (they will continue to ‘toast’ on the hot pan, so you may want to transfer them to a plate. Let them cool for 5 minutes.
  2. In a air tight container or jar, add the white sesame seeds, black sesame seeds, crispy fried shallots, crushed seasoned seaweed, togarashi, sugar, msg/mushroom powder and salt. Once the panko breadcrumbs have cooled, add them to the mix. Close the jar and shake to mix. (Alternatively, this can all be done in a bowl).
  3. Use on everything, enjoy!! 🙂
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Category: toppings
  • Method: stove top
  • Cuisine: vegan, japanese


  • Serving Size: 2 tbsp

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Made a giant jar of this and it’s stayed crispy and delicious for weeks. I throw it on everything- rice, noodles, baked potatoes. I also used this with Lisa’s whipped hummus recipe and wowzas. It was a crowd pleaser!

  2. Finally got around to making this, it smells so good I can’t wait to use it. I didn’t have panko crumbs so used some leftover sourdough I had that was at the end of its life. I’m not sure if that means it will need to be used up quicker, but doubt that will be a problem 👌I have a feeling this is going to be my go to recipe 🙏

  3. I’ve been unsuccessfully searching for a nice furikake blend for aaages, and as I tried this one I almost cried – It is amazing!
    Texturally diverse, amazing aroma, suuper delicious! Great for rice but also for dips and toppings (there is a great pairing here on the blog, with whipped hummus) and amazing for avo toast finishing.
    Thank you!!