Homemade Furikake (Tamago Kake Gohan) - ?

I know it's relatively simple. The local stuff is just minced nori and sesame seed with a bit of salt and just a touch of sugar (which I can do without).

I make a lot of rice with egg bowls (tamago kake gohan for those of you that like to stick to the japanese terms).

I've found that chives actually go quite well with these. My wife's been getting into this so the furikake goes REAL fast. Nori sheets are cheap, as is sesame seed and salt. The store-bought wouldn't be hard to replicate.

I'm wondering though, do you folks have any better ideas? I've eaten it "plain/normal" many times or just with the furikake. One time I ran out, I used a lot of chives. It was pretty good.

Today I used the typical local furikake with Some chives (not many) and it seemed to take away the salty edge of the soy and furikake while still maintaining the flavor. I must have luckily gotten the ratio just right.

I'm starting to find rice and these rice/raw egg bowls especially versatile.

Yes, there's plenty of recipes online. I don't have kobe lying around though.

I'd like to start branching off. First with seasonings, then I'll worry about other toppings such as meats and mushrooms/etc.

I could (and have nearly) eat this stuff every day even with just the egg/soy sauce. It's surprisingly great for how simple it is.

I'd love some input on what may be good to mix in from a typical american kitchen.