🥢 Introduction

I used to buy furikake all the time because everyone in my family loved it. It was one of those pantry staples that always made a simple bowl of rice taste better.

After a while, though, I started noticing how expensive it was getting. We went through it surprisingly fast, and I kept thinking, “I should just make my own.”

At the same time, I was always looking for easy ways to add more vegetables to our meals. We have a few picky eaters at home, and getting them to eat vegetables isn’t always easy. Since I almost always have frozen vegetables in my freezer, making my own veggie furikake just made sense.

Korean veggie furikake made with frozen vegetables

Now I make a big batch every few weeks, and honestly, I don’t think I’ll go back to buying it. I can use whatever vegetables I already have, adjust the amount of dried shrimp or anchovies, and make it exactly the way my family likes it. It’s also much more budget-friendly than buying store-bought furikake over and over again.

The best part is how easy it is to use. I sprinkle it over rice, mix it into rice balls, stir it into eggs, or even add it to noodles when I want a quick meal. It takes almost no effort, but it’s an easy way to add a little more flavor and vegetables to everyday meals.

If you’ve never tried making homemade veggie furikake before, I hope this recipe inspires you to give it a try. It’s simple, customizable, and one of those recipes that you’ll probably end up making again and again.

🛒 Ingredients

✓ 300g mixed vegetables (I used frozen mixed vegetables.)
✓ 20g dried shrimp
✓ 10g dried anchovies
✓ 5 sheets roasted seaweed1 tbsp vinegar
✓ 2 tbsp sesame seeds

Frozen vegetables in an air fryer basket

🍳 Instructions

Step 1. Prepare the Vegetables

I used a frozen vegetable mix with green beans, peas, and carrots because it’s convenient and always in my freezer.

Since the vegetables were already chopped, I simply spread them in the air fryer. There’s no need to thaw them first.

💡 Tip: Frozen vegetables may take a little longer to dry than fresh vegetables. Don’t focus too much on the time—just keep air frying until they’re completely dry and crispy.

Vegetables spread evenly in an air fryer basket

Step 2. Air Fry Until Crispy

Spread the vegetables in an even layer in your air fryer basket. Air fry at 100°C (212°F) for about 35–45 minutes, stirring every 10–15 minutes.

Every air fryer cooks a little differently, so use the time as a guide. The vegetables are ready when they’re completely dry and crispy.

💡 Tip: If they’re still a little soft after cooling, just air fry them a bit longer. I always make sure mine are completely dry before storing them.

Mixed vegetables drying in the air fryer

Step 3. Toast the Shrimp, Anchovies, and Seaweed

While the vegetables are drying, lightly toast the dried shrimp, dried anchovies, and roasted seaweed separately in a dry pan over low heat.

This only takes a few minutes, but it adds a much deeper flavor. Let everything cool completely before blending.

✓ Dried shrimp: 2–3 minutes
✓ Dried anchovies: 2–3 minutes
✓ Roasted seaweed: 30–60 seconds

Dried shrimp, anchovies, and seaweed being toasted separately

Step 4. Blend Everything Together

Add the dried vegetables, dried shrimp, dried anchovies, sesame seeds, and roasted seaweed to a food processor.

Pulse until everything is finely chopped. I like leaving a little texture instead of blending it into a fine powder.

Step 5. Store and Enjoy

Once everything has cooled completely, transfer the veggie furikake to an airtight container.

Sprinkle it over rice, rice balls, eggs, noodles, or any meal that could use a little extra flavor and vegetables.

🍽️ Ways to Use Veggie Furikake

This veggie furikake goes with so much more than just rice. Here are a few of my favorite ways to use it:

✓ Sprinkle it over steamed rice.
✓ Mix it into rice balls.
✓ Add it to scrambled eggs or omelets.
✓ Sprinkle it over noodles.
✓ Stir it into fried rice.
✓ Sprinkle it over porridge or congee.

Homemade veggie furikake served with rice, eggs, noodles, and rice balls

🧊 Storage Tips

Let the furikake cool completely before storing it.

I usually keep a small jar in the fridge and freeze the rest. It stays fresh much longer that way.

Always use a dry spoon, and make sure the lid is tightly closed after each use.

❓ FAQ

Q. Can I use a different vegetable mix?
A. Absolutely! This recipe works with almost any vegetable mix. Just make sure the vegetables are completely dry before blending.

Q. Can I use fresh vegetables instead of frozen?
A. Yes! Fresh vegetables work just as well. Just chop them into small pieces and air fry until they’re completely dry and crispy.

Q. Why isn’t my veggie furikake crispy?
A. The vegetables probably need a little more time in the air fryer. They should feel completely dry and crispy before blending.

Q. Can I skip the dried shrimp or anchovies?
A. Yes! You can leave out either one, or both. The flavor will be a little different, but it’ll still be delicious.

Q. Can I make a bigger batch?
A. Definitely! I usually make a large batch and freeze the extra so I always have some ready to use.

Q. Can I use any vegetables?
A. Yes! This recipe is very flexible. You can use almost any vegetables you have on hand, such as broccoli, spinach, cabbage, corn, mushrooms, kale, or zucchini. Just make sure they’re completely dry before blending.