Savoury rice sprinkles are called ‘Furikake’ in Japan. There are loads of ‘Furikake’ products available from stores, and the most popular ‘Furikake’ is ‘Nori & Egg Furikake’. Store-bought ‘Furikake’ are crispy and yummy, but have you ever read the very long list of ingredients? You can make ‘Nori & Egg Furikake’ at home. You can’t make it crispy, but you know exactly what is in it.


2 Eggs *whisked well
1 pinch Salt
Oil *optional
1 sachet (2.5g) Katsuobushi (Bonito Flakes)
1 teaspoon Soy Sauce
1 pinch Sugar
1 to 2 teaspoons Toasted Sesame Seeds
1/2 sheet Toasted Nori *cut into fine strips
Extra finely ground Salt as required

  1. Heat a frying pan, not-stick pan preferred, over very low heat. *Note: Oil the pan very lightly only if required.
  2. Whisk Eggs very well, season with Salt, and cook into fine & dry crumble, stirring constantly using several chopsticks. *Note: The dryness depends on your preference.
  3. Rub Katsuobushi (Bonito Flakes) in the plastic sachet and make into fine crumbs, then mix with Soy Sauce and Sugar in a small bowl. Add to the pan and stir until dry.
  4. When the Egg mixture is cool, add Toasted Sesame Seeds, Nori and extra finely ground Salt, and mix to combine. *Note: If you store it in the fridge, Nori should NOT be mixed as it will lose the flavour and crispiness.