Last year, I posted about making your own furikake. Well, I made this one last year also, but never got around to posting about it.
Here is another easy recipe by Hideo Makuuchi.
Wakame to Almond furikake (kelp and almond furikake) translated from "Furikake 101"
70g fresh wakame (kelp)
10g diced almonds
5g sakura ebi (sergia lucens)
3g katsuo bushi (flaked bonito)
2 teaspoons shoyu (soy sauce)
2 teaspoons mirin (sweet rice wine)
a little salt
Cut wakame up into bite sized pieces.
On low heat, put the wakame in and roast.
When it is halfway dried, add the shrimp, almonds and katsuo bushi and roast some more.
Add the shoyu, mirin and salt and roast until completely dry.