For the most satisfying healthy snack, Food & Wine’s Justin Chapple keeps homemade furikake on hand. The simple combo of nori, bonito, flax, sesame, salt and sugar is like a big smack of umami, and it’s perfect on avocados, eggs, and steamed rice and grains.
Slideshow:More Avocado Recipes
2 sheets of toasted nori, torn into small pieces
2 tablespoons bonito flakes
2 tablespoons flaxseeds
2 tablespoons toasted sesame seeds
1 1/4 teaspoons kosher salt
1/2 teaspoon sugar
1 Hass avocado, halved and pitted
Extra-virgin olive oil, for drizzling
How to Make It
In a spice grinder or mini food processor, pulse the nori and bonito until finely chopped. Transfer to a small bowl. Add the flaxseeds to the grinder and pulse until very finely crushed. Transfer to the bowl. Stir in the sesame seeds, salt and sugar.
Drizzle the avocado halves with olive oil, sprinkle with some of the flaxseed furikake and serve.
The furikake can be stored in an airtight container for up to 3 weeks.
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