1. In skillet, toast light and black sesame seeds and salt over medium-low heat, stirring constantly and shaking pan, until fragrant and starting to pop, about 4 minutes. Pour onto plate; let cool. 2. In clean coffee or spice grinder or using mortar and pestle, grind mixture, in batches, until slightly powdery with some whole seeds remaining, about 10 seconds. Store in airtight container for up to 1 month. 3. If adding nori, pulse about 1/3 cup into small pieces. Stir into prepared sesame mixture. ---------------------------------------------------------------------------
Ingredients
