Doritos Furikake

April 21, 2022
9 Ratings
  • Prep time 10 minutes
  • Cook time 15 minutes
  • makes about 2 cups
Author Notes

I came up with this combo way back when I was living in my old hood in New York. I’d ordered some sushi from a spot next to my apartment—spicy salmon, eel, veggie tempura, the usual suspects—and I was snacking on some Sweet Chili Doritos. When the sushi came, I dug in right away. And I kept eating the chips. And my mind was blown.

Furikake is a Japanese seasoning, traditionally sprinkled on rice. It often consists of nori, bonito flakes, and sesame seeds, but there are tons of variations. Mine has sweet, oniony, garlicky, Doritos twist. Definitely a munchy, cozy vibe. I love to put this on poke bowls, hand rolls, or even on a cucumber salad. The possibilities are endless. Just try to use it up in a day or two to avoid staleness. —Romel Bruno

What You'll Need
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Doritos Furikake
  • Canola oil, for frying
  • 7 large garlic cloves, finely chopped
  • Kosher salt, to taste
  • 1 large shallot, thinly sliced into rings
  • 1/2 cup cornstarch
  • 1 sheet nori
  • 1/3 cup sesame seeds, toasted
  • 1 cup finely crushed Doritos (Sweet Chili, Cool Ranch, or Spicy Nacho)
  • 1/4 cup bonito flakes
  • 1 tablespoon gochugaru (Korean chile flakes)
  1. To a small pot, add enough canola oil to come halfway up the sides of the pan. Set over medium-high heat and bring to 250°F. (If you don’t have a thermometer, test a piece—it should gently bubble.)
  2. Add the garlic to the hot oil. Cook, stirring frequently with a heat-proof spoon, for 3 to 6 minutes, until crispy and light golden brown. Use a slotted spoon to transfer the fried garlic to a paper towel–lined plate. Season with salt.
  3. In a small bowl, toss the shallot rings in the cornstarch, then shake off any excess. Return the oil to 250°F, then add the shallot rings. Cook, stirring frequently, for 5 to 6 minutes, until light golden brown. Use a slotted spoon to transfer the fried garlic to a paper towel–lined plate. Season with salt.
  4. Mince the nori, either by hand with a knife or scissors, or in a spice grinder.
  5. In a large bowl, combine the fried garlic, fried shallot, minced nori, sesame seeds, crushed Doritos, bonito flakes, and gochugaru. Mix until combined, then taste and adjust if needed.

See what other Food52ers are saying.

  • Romel Bruno
    Romel Bruno
  • doubleboiler

3 Reviews

doubleboiler May 23, 2022
I'm a big fan of Furikake and this blend is great. I skipped making fresh fried shallots and garlic and instead used pre-made from the pantry (you can find these and fried garlic in big jars at asian markets, crispy and ready to go). Otherwise made exactly as instructed. When I poured the warm toasted sesame seeds in the whole thing lit up and smelled great. The only bummer is that the author says to use it up in a day or two but this is a LOT of furikake. I crunched it up finely and it still filled a pint jar. I'm going to try throwing in a desiccant pack (from a store bought jar of furikake that's almost empty) and see how it does.
Romel B. May 23, 2022
Yes! I think throwing a pack in there should extend the life of it a bit. I'm super happy you liked it!
doubleboiler November 6, 2022
Reporting back to say that the desiccant pack worked: nearly 6 months later this is still perfectly crunchy and tasting great!