Prep 10 mins
Cook 10 mins
You can use these just like gomashio. Mix it with leftover rice and form it into rice balls for a bag lunch! Adapted from Deborah Madison's Vegetarian Cooking for Everyone.
- 2 sheets nori (Japanese seaweed)
- 1⁄2 cup white sesame seeds
- 2 teaspoons sea salt (or kosher salt-use a little less)
- 1 teaspoon red pepper flakes (or to taste)
- Toast the nori by passing each sheet repeatedly over a hot burner untli it becomes crisp and the color dulls.
- Put the sheets together and using scissors, slice them into thin strips, then into squares.
- Toast the seeds and salt in a dry skillet over medium heat until the seeds begin to color. Grind them just enough for the salt to adhere. You can use a coffee grinder or a mortar and pestle(or your food processor). Combiine with the nori and pepper flakes.
- Cool, then store in a covered jar so they will stay crisp. Enjoy!
I often buy jars of nori seasoning to sprinkle over my rice at the oriental market, but never thought to make my own. This was easy to make and tastes just as good as what I buy at the store. Now I can always have this on hand for my rice. Thanks for sharing another great and unique recipe, Sharon. Made for Jan. 2011 Aus/NZ Swap.