Instructions

Grind the dried chives into a powder using a food processor or spice grinder. In a large mixing bowl, combine the chive powder, sugar, and salt. Using your fingers, crush the seaweed sheets into a chunky sprinkle and stir to evenly combine all the ingredients.

Chop the green onions into smaller sections and place them in a blender. Add the olive oil and blend well. Pour the mixture into a small saucepan and bring to a simmer over medium heat for about 5 minutes. Remove from heat and allow it to cool to room temperature before straining into a squeeze bottle.

Cut the tomatoes into bite-sized wedges and dip one of the sides into the furikake.

To serve, pour a layer of green onion oil onto the plate and arrange the tomato wedges on top.