Servings: This fills an existing Furikake jar.

About 6 - 8 (4x6 sized) pieces of king salmon skin About 6 to 8 (4x6 sized) pieces of king salmon skin
Kosher salt (pinch to flavor skin and 1/4 tsp to flavor furikake) Kosher salt (pinch to flavor skin and ¼ tsp to flavor furikake)
10 mini sheets of Nori (mini sheets are about the size of a 1/4 full sheet) 10 mini sheets of Nori (mini sheets are about the size of a ¼ full sheet)
1/4 tsp of Toasted White Sesame Seeds ¼ tsp of Toasted White Sesame Seeds

After cooking, scrape off any remaining meat so the skin will dry faster and more evenly.
Use kosher salt and lightly salt the salmon skin on one side. Spread gently on a wire rack meat side up to start.
Dry the skin in a convection oven (325° for 1½ to 2 hours flipping and turning every 10 to 15 minutes or so) - Alternately, I dried the skin under the broiler (10 to 15 mins and turning every few minutes), but it burns easily and made a greasy mess. I still need to find a happy medium to my drying technique because I felt this took too long (perhaps 250°, lower rack, and less flipping?).
Regardless of the time spent cooking, you want the skin to be dry like a cracker before smashing into crumbles. Otherwise it will have some won't crumble well. The goal is to render out any oils and moisture without burning the skin .
When thoroughly dried and cooled, place salmon skin in a bag and smash into crumbles.
Rough chop nori into small bits and add to bag
Add about ½ tsp (or to preference) of the toasted sesame seeds to the bag
Add ¼ tsp of kosher salt (to taste) to the bag
Mix well and then transfer to an old Furikake jar.
As far as storage, I use a moisture packet (from a real jar of furikake) and store it in the fridge. I'm guessing it will last a week stored that way, but honestly, it never lasts that long because I'll end up making Onigiri's with it.