½cup(packed) toasted Nori sheets, torn into roughly 1–2” pieces (will need 1–2 sheets)
¼cuptoasted sesame seeds (See Chef’s Notes if starting with raw)
1tbspraw pumpkin seeds
2pinchessalt (optional), + 1 tsp if needed
½tspwasabi powder (optional)
Directions
1
Add the nori to a food processor or spice grinder and grind thoroughly.
2
Add the sesame seeds, pumpkin seeds, and salt, if using, and either pulse, if using a food processor, or grind a few times if using a grinder until you have a loose, dry mixture. Tip: Don’t grind too long or you’ll end up with tahini! You should be able to sprinkle this condiment on top of dishes.
3
Taste and add the wasabi powder by hand, if desired, for a bit of spice.
4
Transfer to a spice jar or mason jar for storage.
Chef's Notes
Substitutions Instead of nori sheets, use kombu or dulse.
In place of pumpkin seeds, use sunflower seeds.
What is gomasio (also spelled gomashio)? Gomasio is a seasoning blend commonly sprinkled on rice dishes in Japan. The word means "salt and pepper” for the traditional combination of black sesame seeds and white sea salt.
How to use Sprinkle on top of grain bowls, soups, stir-fries, salads, wraps, or avocado toast.
Storage Store in an airtight container in the refrigerator for one month or the freezer for three months.
Ingredients
½cup(packed) toasted Nori sheets, torn into roughly 1–2” pieces (will need 1–2 sheets)
¼cuptoasted sesame seeds (See Chef’s Notes if starting with raw)
1tbspraw pumpkin seeds
2pinchessalt (optional), + 1 tsp if needed
½tspwasabi powder (optional)
Directions
1
Add the nori to a food processor or spice grinder and grind thoroughly.
2
Add the sesame seeds, pumpkin seeds, and salt, if using, and either pulse, if using a food processor, or grind a few times if using a grinder until you have a loose, dry mixture. Tip: Don’t grind too long or you’ll end up with tahini! You should be able to sprinkle this condiment on top of dishes.
3
Taste and add the wasabi powder by hand, if desired, for a bit of spice.
