Gomasio (Sesame Salt)

My precious friends (shout out to Sarah and Dean!) shared this fabulous brown rice topping with me at their home one day. But, I have to start with a disclaimer because I dropped the pestle (yes, this is made with a good 'ol mortar and pestle!) and broke it in half mid-grinding. So, my gomasio is not as crushed as it should be.

So, what *is* Gomasio (also written Gomashio) you may ask?!? Gomasio is a dry condiment, made from toasted sesame seeds and salt. It is often used in Japanese cuisine, and it is also sometimes sprinkled over plain rice. It is oftentimes part of a macrobiotic diet, used to reduce the amount of salt in a dish.

I made a very small batch (which will last me a while!), so you can always scale this up if you like.

For this recipe, you will need:

A mortar and pestle or a small coffee grinder
2 T. white sesame seeds
1/4 t. Himalayan pink or sea salt
1/4 t. dried kelp granules (optional)

In a nonstick skillet over medium heat, add the salt. Toast the salt few a few minutes, moving it around constantly in the pan. Remove it to a small bowl.

Add the sesame seeds to the warm skillet and toast the for several minutes until they are golden brown, moving them around constantly with a small silicone spatula.

Depending on the size of your mortar and pestle, you may need to crush the sesame seeds in batches. You will hear them pop as you crush them. Try to crush them 95% of the way. Add the crushed sesame seeds to the toasted salt in the bowl. Add the kelp granules if desired. Mix together thoroughly and store in an airtight container. This is AMAZING on brown rice!!!