- 8 tbsp raw white sesame seeds
- 8 tbsp raw black sesame seeds
- 8 tbsp milled dillisk
- Toast the sesame seeds in a non-stick pan on medium heat until they start to pop. Be careful not to burn them as this takes only a few minutes. Set aside to cool.
- Put the milled dillisk along with the cooled mixed roasted sesame seeds in a bowl and mix well.
- Store in an airtight container. These will keep for a month or so.
This recipe works really well for onigiri, to add colour and flavour. I also sprinkle it over a plain bowl of steamed rice, a salad or cooked fish (the options are endless!). My little boy Scott calls this dried seasoning ‘magic sprinkles’ and, funnily enough, from a nutritional perspective these sprinkles really are magic. One of the main ingredients in this recipe is dillisk (also called dulse) seaweed, which is high in iron, calcium, protein and fibre. It is also a natural source of essential vitamins, ions and sea salt.
Tried this recipe?Let us know how it was!