The term, "bokashi sprinkle," has been used since around 2010 or earlier when the different terms for bokashi had not yet been developed, specifically in distinguishing between the bokashi fermentation starter (i.e., bokashi bran, bokashi sprinkle) and bokashi food waste (i.e., fermented food waste, FFW).
"Bokashi sprinkle" reflected how the bokashi is used, that is, by sprinkling onto food waste. It then indicated that it is bokashi made with bran (wheat bran or rice bran), i.e., bokashi bran. Since bokashi means fermented organic matter, many have used "bokashi" to also refer to the fermented food waste (e.g., "burying/trenching bokashi," "composting the bokashi," etc.).
However, bokashi sprinkle could be any bokashi material type that can be used as a fermentation starter, in addition to the bran. Meaning that the material type can be just about anything that can be fermented and become a housing for the microbes in order to function as a microbial inoculant and fermentation starter. The material type also needs to be granular or in a coarse powder form in order to be able to sprinkle it.
Other such material types can be coffee chaff (the coffee bean husk waste produced by coffee roasters), cacao or cocoa husks (waste from chocolate producers), wood shavings/saw dust, brewery waste, shredded coconut husk or coconut coir, fall leaves (must be completely dried), etc.