Easy Eats Recipe: Seaweed, sesame and chilli salt
This simple salt is easy to make and lasts for ages. Photo: Kelly Gibney
Ingredients
- 1/2 cup sesame seeds
- 4 nori sheets
- 1/2 cup flaky sea salt
- 1 teaspoon dried red chilli flakes
Method
Toast the sesame seeds in a dry skillet over a medium until lightly golden. Set aside to cool.
Wipe out the skillet and toast each nori sheet for around 10 seconds on each side. You’ll know it’s ready when the shiny side starts to wrinkle and lighten in colour in places. Toasting adds some flavour and drys the sheets out so they’ll break apart easily.
Crumble the nori sheets into small pieces and then place in a food processor along with the salt and the chill flakes. Run the machine until the nori has been blitzed into tiny pieces. Add the sesame seeds and pulse the machine until combined.
Store in an airtight jar for up to three months.
Kelly Gibney is an Auckland-based food writer, photographer and cookbook author. Her latest book is ENJOY: Food worth sharing with the people you love.
