Although furikake is generally bought ready-made in stores, Brooklyn chef Greg Baxtrom serves a seasonal homemade furikake using fall ingredients (hence the portmanteau name). At his restaurant Olmsted in Prospect Heights, he serves this over battered squash rounds or watermelon and tomato salad.
- Heat pan with oil on high and fry wild rice until it’s a pale golden color, about 1 minute.
- Toast pepitas at 350℉ for 10 minutes.
- Heat pan with oil and fry sage for 30 seconds or until bubbles stop appearing.
- Cut nori sheets into smaller pieces. Mix pepitas and rice.
- Pulse pepitas, rice, sage and nori in food processor.
- Add nutmeg and salt into mixture, adjust seasoning to taste.
Alexis Cheung is a journalist and essayist whose work has appeared in the New York Times, T Magazine, Vanity Fair and more. Originally from Hawaii, she currently lives in New York.