1/2 Cup Very Thoroughly Drained Vegan Tuna
2 Teaspoons Tamari
1 Teaspoon Mirin
1 Teaspoon Olive Oil
3 Tablespoons Toasted White Sesame Seeds
2 Tablespoons Toasted Black Sesame Seeds
1 Sheet Toasted Nori
Preheat your oven to 225 degrees and line a rimmed baking sheet with aluminum foil. Lightly grease and set aside.
Simply toss the "tuna" with the tamari, mirin, and oil to thoroughly coat. Spread it out into one thin, even layer on your prepared baking sheet and slide it into the oven. Cook for about 1 1/2 hours, stirring every 30 minutes, until darkened in color, reduced in size, and dry to the touch. They may not feel crispy just yet, but they will continue to dry as they cool.
Cool the fishless tuna flakes completely before combining them with both types of sesame seeds. Use a sharp pair of scissors to cut the sheet of nori into inch-long strips. Stack the strips on top of each other and then cut them into very thin ribbons, just a few millimeters wide. Add the nori into the mixture, stir well, and store in an air-tight container at room temperature. The furikake will keep for at least a month, possibly longer- I couldn't save any long enough to find out!
Makes About 1 Scant Cup
©Hannah Kaminsky http://www.BitterSweetBlog.com