4 sheets toasted nori
3 tablespoons dried bonito flakes
1 cup sesame seeds
2 tablespoons black poppy seeds
2 teaspoons Sichuan peppercorns
3 teaspoons sea salt
½ teaspoon chilli flakes, or more, to taste, if you want a hot version
Cut the nori sheets into small pieces with scissors and place in a spice grinder or small food processor. Add the bonito flakes and process until finely ground.
Tip into a bowl and set aside.
Toast the sesame seeds and poppy seeds in a dry sauté pan until golden and fragrant. Add to the nori.
Toast the Sichuan peppercorns in the same dry pan until fragrant, then add to the bowl along with the sea salt and chilli flakes.
Stir together then put half into the spice grinder and pulse to combine but don’t grind to a powder.
Repeat with the remaining spice mix, then combine both batches.
Divide between small jars and seal. The seasoning will keep for 2–3 weeks then starts to lose its vibrant flavour. Makes about 2¼ cups