Citrus Furikake
If you tend to keep a lot of citrus around the kitchen, this citrus furikake is a great way to use grapefruit, orange, yuzu or lemon peels. It is a homemade seasoning that works on everything from eggs to rice bowls, noodles to salads.
We juice a good amount of citrus (especially in winter), and I can’t stand to let the flavor-packed peels go to waste. Citrus peel is a favorite ingredient of mine - strong, fragrant, and able to work both sweet and savory fronts, it’s a hero ingredient in my kitchen. This citrus and cardamom-accented take on Japanese furikake is a great way to use it. Don’t skip the cardamom, it brings the wildcard magic. Leave the fragrant furikake on your counter and reach for it throughout the day to top toasts, tarts, bowls, salads, eggs, and on and on.
Japanese furikake is a seasoning that typically uses seaweed along with sesame seeds and, often, bonito or dried fish. It is frequently enjoyed dry - sprinkled over something - but not always. I use this vegetarian-friendly citrus version in much the same spirit you might use the traditional one. Use it for added seasoning and flavor notes, added texture and crunch, along with nutritional variation (I like to adds some flax seeds to my blend). This citrus furikake is wildly fragrant and worth the extra effort of making your own dried citrus peel.
Citrus Furikake: Ingredients
The ingredients for the citrus furikake blend pictured above:
- Nori
- Black and white sesame seeds
- Flax seeds
- Dried citrus peel
- Flaky salt
- Cardamom
Citrus Furikake: When to Use it
I kept track of all the ways I've used this citrus furikake over the past week. A few highlights include:
- Sprinkled over avocado toast: pictured below
- Sprinkled across rice bowl: Along with poached egg, bit of tofu, ripe avocado, and a tangle of arugula, all drizzled with tangerine oil.
- Sprinkled over soba noodles: With lots of broccoli and some crushed peanuts for good measure with an otsu-ish dressing.
- On a Norweigan cracker: topped first with good cottage cheese and a sprinkling of nutritional yeast.
- Generous finishing sprinkle across a big platter of oven roasted vegetables: Under the roasted vegetables was a layer of yogurt seasoned with a bit of salt, some whole-grain mustard, and a spoonful of both onion powder and garlic powder. The yogurt was dotted with drops of Calabrian chili paste thinned with a kiss of extra-virgin olive oil before arranging the vegetables on top. Then went some torn olives, crushed kale chips, and the citrus furikake.
- Finishing touch on every salad I tossed.
Homemade Spice Blends
More Citrus Recipes
- Sunny Citrus Recipes
- Super Orange Citrus Rice
- 15 Inspiring Winter Citrus Recipes
- Glazed Lemon Cake
- Ginger-kissed Grapefruit Juice
- Grapefruit Curd with Ginger
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Citrus Furikake
I like to use Jacobson’s Flake Sea Salt for this furikake, but any flaky salt is fine. And here’s how to make your own dried citrus peel.
- 3 8 x8-inch sheets of nori
- 1/2 cup / 70g white sesame seeds
- 1/2 cup / 60g black sesame seeds
- 1/4 cup flax seeds
- 2 tablespoons dried citrus peel
- 2 teaspoons flaky salt
- 1 teaspoon sugar (optional)
- 1 1/2 teaspoons cardamom seeds (from ~20 pods), crushed finely
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Heat oven to 325°F.
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Toast the sheets of nori for about five minutes. Remove, allow to cool, and crumble into tiny flakes.
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Arrange the sesame seeds on a baking sheet. Place in the oven and toast until the white seeds are nicely golden. Remove and allow to cool.
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If you haven’t already, remove the little black seeds from each cardamom pod and crush into a fine powder using a mortar and pestle.
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Combine the nori, sesame seeds, flax seeds, citrus peel, salt, sugar (if using), and cardamom pods in a bowl. Stir well and store in an airtight container until ready to use.
Makes about 1 1/2 cups.
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