5 from 6 votes
Furikake Salmon Recipe
This baked furikake salmon is flaky, tender, and packed with umami! Serve it in rice bowls with soy-glazed mushrooms, avocado, cucumber, carrots, and honey soy dressing for an easy, healthy 20-minute meal.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
bowls
Calories:
490 kcal
Course:
Lunch, Dinner
Cuisine:
Asian, Japanese, International
Ingredients
Salmon:
- 4 (6oz) salmon skin on, fillets
- 2 - 3 tablespoon Furikake Seasoning
Mushrooms:
- 10 ounces shiitake mushrooms stems removed and sliced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sesame oil
- 1 large garlic minced, clove
- 1 tsp salt
- ½ teaspoon black pepper
Honey Soy Dressing:
- ¼ cup soy sauce low-sodium
- 1 tablespoon Dijon mustard
- 2 tablespoon honey
- 2 garlic minced, cloves
- 1 teaspoon ginger grated, fresh
Bowl Toppings:
- 2 cups rice cooked white or brown
- 1 avocado sliced
- 1 cup carrot ribboned or grated
- 1 medium English cucumber cut into quarter moons
- 1 - 2 handfuls purple cabbage shredded
- 2 green onion ends trimmed and thinly sliced, aka scallions
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Salmon: Gently pat the salmon filets dry with a paper towel. Then use your fingers to “crust” ½ - 1 Tablespoon of Furikake seasoning on top of each filet. Bake for 12 - 15 minutes, or until your desired doneness.
- Mushrooms: Meanwhile, heat a saute pan over medium-high heat with olive oil. Once it's hot, add the mushrooms, sesame oil, garlic, salt, and pepper. Saute for around 8 - 12 minutes, stirring often. Once done, the mushrooms should soften, release the liquid, and begin to turn golden.
- Honey Soy Dressing: Meanwhile, whisk all the dressing ingredients together in a small bowl or mason jar. Taste and add more dijon or honey if desired. Set to the side while you prepare the bowls.
- Assemble Bowls: When salmon and mushrooms are done, assemble your bowls with a base of rice. Then add the baked furikake salmon, sauteed mushrooms, ribboned carrots, cucumber pieces, shredded red cabbage, and avocado. Sprinkle extra furikake seasoning and sliced green onion on top.
- Top with the honey soy dressing, and enjoy!
Cup of Yum
Notes
- Scroll up in my blog post to read about all ingredient substitution suggestions.
- Storing: For best results, store leftover salmon in an airtight container in the fridge for up to 4 days. You can store all the bowl components together in one container. I recommend, waiting to dress the bowls with the honey soy dressing until right before you are ready to eat.
- Reheating: Reheat salmon, rice, and mushrooms in the microwave for 45 – 90 seconds or until warm. Then add the cold components (cucumber, carrots, cabbage, and avocado) back to the bowl and dress with the honey soy dressing.
Nutrition Information
Calories
490kcal
(25%)
Carbohydrates
34g
(11%)
Protein
41g
(82%)
Fat
20g
(31%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
6g
(30%)
Cholesterol
94mg
(31%)
Sodium
1299mg
(54%)
Potassium
1490mg
(32%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
2872IU
(57%)
Vitamin C
7mg
(8%)
Calcium
69mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 bowls
Amount Per Serving
Calories 490
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 41g | 82% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 94mg | 31% |
| Sodium | 1299mg | 54% |
| Potassium | 1490mg | 32% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 2872IU | 57% |
| Vitamin C | 7mg | 8% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.