Yield: about 3/4 cup (80g)
Heat a small skillet over medium heat for 2 minutes. Add the sesame seeds to the skillet and cook, stirring often, for about 4-5 minutes, until your seeds are lightly toasted and fragrant. Do not take your eyes off of the seeds, as they can burn quickly.
Transfer the seeds to a small bowl and allow to cool for a few minutes.
Add the dulse, nutritional yeast, salt and coconut sugar to the bowl with the sesame seeds, and stir.
Transfer 1/4 cup (25g) of the mixture, along with one nori sheet to either a food processor or a blender and pulse the mixture about 10 times, until it becomes as fine as coarse salt.
Transfer the blender mixture back to the bowl and stir until everything is well combined.
Transfer the mixture to a small airtight container and store in your fridge.
Make sure your food processor or blender is completely dry when you add the mixture or it will clump and get weird.