Furikake sprinkled on rice
Furikake (振り掛け / ふりかけ) is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), or okaka (bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, shiso, egg, powdered miso, vegetables, including kimchi, etc., are often added to the mix.
Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring, and is sometimes spicy. It can be used in Japanese cooking for pickling foods and for rice balls (onigiri.) Since 2003, furikake has increasingly gained acceptance in the US (particularly in Hawaii and the West Coast) as a seasoning for baked or fried fish, raw fish salads  and snack foods such as furikake party mix.
Outside Japan, furikake can be found in most Asian groceries (near the katsuobushi) or in the ethnic food aisle of some major supermarkets.
See also 
- Gomashio—a type of furikake mostly consisting of cooked black sesame seeds and sea salt crystals.
- Ochazuke—like furikake, ochazuke is a seasoning mix sprinkled over rice, but brewed green tea is poured over the rice after adding the ochazuke.
- Chutney －Indian condiments. Dry powdered chutney is eaten in similar way.
- ^ Japanese Furikake (Rice Seasoning). Japanese Kitchen. Accessed 28 October 2009.
- ^ Baked furikake salmon. Fujita & Miura Public Relations. Accessed 24 March 2012.
- ^ Furikake salmon poki. Food Network.com. Accessed 24 March 2012.
- ^ Furikake party mix recipe. Feeding My Ohana. Accessed 24 March 2012.