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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
5 mins
Total Time
20 mins
Servings: 4 bowls
Calories: 490 kcal
Course: Lunch , Dinner
Cuisine: Asian , Japanese , International

Ingredients

Salmon:
  • 4 (6oz) salmon fillets skin on
  • 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 clove minced
  • 1 tsp salt
  • ½ teaspoon black pepper
Honey Soy Dressing:
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoon honey
  • 2 garlic cloves minced
  • 1 teaspoon fresh ginger grated
Bowl Toppings:
  • 2 cups cooked white or brown rice
  • 1 avocado sliced
  • 1 cup ribboned or grated carrot
  • 1 medium English cucumber cut into quarter moons
  • 1 - 2 handfuls shredded purple cabbage
  • 2 Green onions (scallions) ends trimmed and thinly sliced

Instructions

    Cup of Yum
  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Top with the honey soy dressing, and enjoy!

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 Monounsaturated Fat 6g Cholesterol 94mg (31%) Sodium 1299mg (54%) Potassium 1490mg (43%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 2872IU (57%) Vitamin C 7mg (8%) Calcium 69mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4bowls

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.