Ingredients Fruits Avocado Halves with Flaxseed Furikake Be the first to rate & review! 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on December 1, 2017 Print Rate It Share Share Tweet Pin Email Need. Breakfast. Now. We’ve all been there. Keep this homemade furikake seasoning on hand, and your morning meal is as simple as slice, drizzle, sprinkle and eat. Photo: John Kernick Total Time: 15 mins Yield: 1 Ingredients 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 Directions 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. Make Ahead The furikake can be stored in an airtight container for up to 3 weeks. Rate it Print