Toasted pepitas and puffed wild rice are seasoned to make up this crunchy topping from Chef Greg Baxtrom of Brooklyn’s Olmsted. Fallikake is the fall version of furikake, a popular Japanese condiment that’s delicious over rice, fish, meat and noodles.
Greg sprinkles this fallikake on his Beer-Battered Squash Rings, which is an item straight off of his restaurant Olmsted's menu.
Olmsted is one of Rach's favorite new restaurants in NYC. Get our full list of Best New Restaurants In America here!
- Canola oil, for frying
- ½ cup wild rice
- 1 pound pepitas
- 1 sheet nori, torn into pieces
- Pinch fresh nutmeg
- Pinch salt
Preheat oven to 350˚F.
Fill a pot with a few inches of oil and heat until a deep-fry thermometer registers 375˚F. Add rice and fry until puffed and crisp; drain on paper towels to cool completely.
Toast pepitas on a baking sheet in the oven for 15 minutes. Let cool completely.
In a food processor, pulse rice, pepitas and nori to combine. Transfer to a bowl, then grate in some nutmeg and season with salt to taste.