Furi-Kale: Submitted by Jennifer Shellhorn

by Gabrielle Rossi

According to Google Translate, the Japanese word furikake translates to sprinkles. Well, I’m here to revolutionize how you think about these umami sprinkles. Traditionally, furikake has dried and roasted nori (seaweed), toasted sesame seeds, and maybe even bonito flakes (dried skipjack tuna). There are many, many variations of furikake - including my version that uses kale!

Last weekend, we made poke bowls at home and as I went to garnish my bowl with furikake from my Asian market, I thought about how similar nori is to crispy kale. So, with my surplus of Grandpa Rossi’s Garden kale, I decided to make kale sprinkles, or what I’m calling “furi-kale.”  

Just like most of my recipes, I believe in being inspired by what you have available to use. I topped my signature fried rice with my furi-kale, but adding some lemon zest and garnishing toast with avocado and a poached egg sounds like my next brunch.

Bonus for those of you who might want to introduce yourself or your family members to kale, who doesn’t love to add sprinkles to each meal?!


Garnish dishes from rice to fancy toast with this play-on furikake that sneaks in kale to even those who swear they can’t stand kale!


  • ½ cup of roasted kale
  • 1 Tbsp toasted sesame seeds (white, black, or a combination of both)
  • ½ Tbsp white sugar
  • ¼ tsp sea salt
  • ¼ tsp garlic powder
  • ¼ tsp ginger powder
  • Optional: ¼ tsp crushed red pepper, dried zest of one lemon, and/or crispy leeks or shallots. 


  1. Warm your sesame seeds gently in a dried skillet to release the natural oils of the seeds. Be certain not to toast the seeds too much by stirring constantly. About 30 seconds should do.
  2. Transfer the seeds to a food processor, cover, and pulse five times to slightly grind the sesame seeds. Transfer the ground sesame seeds to a small mixing bowl.
  3. Add the roasted kale to the food processor. Process by pulsing 5-10 times until the kale is broken down in to small flakes. Transfer the kale to the mixing bowl.
  4. Toss in the remaining ingredients stirring gently.
  5. Store in an airtight container in your pantry for up to 2-3 days.


1 I roasted my luscious GRG kale greens at home. Preheat the oven to 400°F. Toss your destemmed, washed, well-dried, and small kale leaves with 1-2 Tbsp EVOO and ½ tsp sea salt. Lay the kale leaves in a flat layer, being careful not to overlap, on a pre-lined baking sheet. Bake for 8-10 minutes until crispy. Allow the crispy kale to cool completed on a paper towel or cloth. Try not to eat it all while it cools!