Pumpkin Bushi Furikake

Recipe by Nurperi Yigit
pumpkin bushi
Pumpkin Bushi Furikake

Once you make your own furikake, there’s no going back to store-bought. Especially when you can fold in some Pumpkin Bushi, which makes this seasoning fantastic on top of a simple bowl of rice and a cured egg yolk.  

Pumpkin Bushi
Pumpkin Bushi
Ingredients

40 g dried nori, toasted 
 
20 g white sesame seeds, toasted 
 
20 g black sesame seeds
 
10 g Pumpkin Bushi, finely grated 
 
1 tsp cane sugar 
 
2 tbsp Mirin or rice vinegar 
 
2 tbsp soy sauce

Method

Toast the dried nori in a hot pan. Transfer to a plate and let cool. Crush with your fingers to achieve small pieces.   

To the pan, add your sesame seeds and black sesame seeds, followed by the sugar, rice vinegar, and soy sauce. Simmer gently for two or so minutes, until the liquid has mostly evaporated and reduced and everything is homogenous.  

Transfer contents from pan into a bowl. Grate in the Pumpkin Bushi and toss until well incorporated. 

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