Vegan Furikake

I love gomasio on rice (which is just ground toasted sesame seeds and salt), but the addition of seaweed makes the rice even more interesting.  Furikake is typically, a combination of gomasio with seaweed and bonito (fish) flakes.  I decided to make a vegan version substituting kelp powder/granules to supplement the briny flavor without the fish flakes.

Vegan Furikake

1/4 cup sesame seeds (white or black or a combo of both)
1/2 tsp of sea salt
1 tsp kelp powder or granules
1 sheet of seaweed/nori (the non-roasted & salted kind--the kind used for sushi)

A major key is to toast the sesame seeds over low to medium heat in a skillet.  You want them to become toasted and fragrant.  A sign they're done is when they start popping:

Then quickly toast the nori sheet.  It toasts up real quick--it'll kind of curl up and change to a lighter color.  I cut it in smaller pieces to fit flatly in my skillet:

You can use a coffee grinder, mortar & pestle, or a suribachi like mine.  If you use a coffee grinder, set aside half the sesame seeds in a jar.  If you use a mortar & pestle or suribachi, set aside a fat tablespoon.  Grind the remaining sesame seeds, salt, and kelp powder/granules until coarsely ground:

This is the kelp granules I use:

Using kitchen shears, cut the seaweed into strips, then into smaller pieces:

Add everything to the jar with the whole sesame seeds and mix:

Really jazzes up brown rice and tofu!