Sakura shrimp is really convenient. Stir fry in sesame oil until fragrant and use as furikake.You can use sakura shrimp, ami shrimp, or baby shrimp to make this furikake. Recipe by Ichigopapiko

Furikake is a seasoning sprinkled on top of steamed rice. Don't throw konbu & katsuobushi that you used earlier to make dashi. Use them to make this instead so they don't go to waste 😁

This is a recipe I just thought up. If using leftover bonito flakes from making dashi stock, add mentsuyu and the furikake will be tasty.Be sure to dry-roast the bonito flakes at medium to low heat.Add pickled plums to make umeboshi pickled plums and bonito flakes furikake and it will become a delicious, moist and soft type of furikake. Recipe by Yuuyuu0221

This recipe originated from a recipe by user "marimari kitchen".Adjust the amount of mayonnaise and oyster sauce according to how much turnip leaves you have!If you add too much oyster sauce, the flavor becomes rather concentrated, so you'll end up eating more rice! :) Recipe by Haranouenoponyoponyo.

Takoyaki is Japanese savory snack made from flour based batter and also called as a “Octopus Balls”. It’s usually a ball shaped filled with octopus. But since I don’t have octopus, this time I replace it with shrimp. To make this snack, requires a Takoyaki pan to make them into ball shape. All right, let’s move on to the recipe.

I couldn't bring myself to throw the delicious dashi stock packs away since they still have umami left in the them, so I saved them little by little in the freezer.The contents of the dashi stock packs I use are roasted flying fish, mackerel flakes, bonito flakes, kombu, shiitake mushrooms, dried small sardines. Even though they are dashi leftovers, it's a shame to throw them away. So, I created a furikake for mature palates by adding a refreshing kick of sansho. You can make healthy, homemade furikake without sansho for children. Recipe by Mekamahao

My beloved daughter loves sushi rolls! When she was a baby, she used to eat thin little rolls of rice and nori with her hands.When frying the omelette, pour the entire egg mixture into the pan, briskly scramble the middle, and use a spatula to push the egg against the edges of the pan to make a cylinder. You'll have a fluffy omelette! Recipe by Ha-tannookkasan

I love burdock. I use it to make simple furikake rice sprinkles. You can eat a lot of rice because it is salty and sweet! You can put it in something, put it in egg rolls or you can use it for many things. Try this nutritious and delicious furikake rice sprinkles recipe!There's no need to remove the harshness from the burdock. The black water from the burdock when you keep it in water is rich in polyphenol. It is easy to arrange if you mince the burdock and it is easier for kids to eat. The point is to mince it to a size that still enables you to enjoy the texture. Add some sesame oil when it's done! Recipe by Toiroiro

Make tasty furikake from bonito flake dashi-gara (leftover from making dashi)!This recipe is actually not about thriftiness. it's about making a delicious treat! There's no need to buy furikake!This is a great way to use leftover bonito flakes from making dashi!The flakes will burn instantly if roasted on high heat. Keep the heat low!Do not roast until crisp. Allow it to dry naturally to a crumbly finish. Recipe by Cooking S Papa

My children don't like shrimp....But if I make these shrimp cutlets, they gobble them up!!! Recipe by aimini

I thought up various ways so that you could eat the whole thing, but I couldn't make the eyes well with pretzel sticks... So I used pasta instead.The pasta is uncooked, so don't eat it. Make sure that little kids don't stick it in their mouths. I used bits of thin pretzel sticks to secure the wieners to the fish paste rolled omelets just in case this happens. If you don't poke a hole first with a toothpick, the pretzel sticks will snap when you push them in. It might be fun to make the eyes with nori seaweed... For 2 rolls. Recipe by Muukun

As a child, I would eat this often in my father's hometown. I recall asking for a second helping of rice.It was a local cuisine in the fishing village, where you could sun-dry freshly harvested wakame. I tried it out with more commonly available dried wakame.Do not cook on high heat or else it will be bitter when burnt.As soon as it's aromatic, remove from heat.Do not soak the wakame in water. This is important.The resulting flavor is slightly sweet. Adjust the amount of sugar to your liking. Recipe by Poron526