- Prep Time: 5 minutes
- Cook Time: 5 minutes
Fantastic Furikake Salmon Bowl
A simple salmon bowl that can be made to order in under 10 minutes. This dish centres around the use of Furikake. Furikake is a dry Japanese seasoning to be sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in onigiri. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar and salt. Available in most Asian supermarkets.
Our furikake salmon bowl is a great lunch menu addition that suits cafes and pubs.
- 1 Pacific West skinless salmon portion
- 1–2 tbs sesame oil - salmon
- Pinch of salt, pepper and chili flakes - salmon
- 100 gm shiitake mushrooms, de-stemmed, sliced - salmon
- 3 tbs soy sauce - sauce
- 3 tbs Mirin - sauce
- 1 tbs Furikake - sauce
- 1 - 1/2 cups cooked rice or black rice,
- 2 extra large handfuls of shredded cabbage
- 1 avocado, sliced
- steamed vegetables (optional)
For the furikake salmon bowl
Set rice to cook.
Mix soy sauce and mirin in a small bowl. Heat sesame oil in a large skillet over medium high heat. Season the oil with a pinch of salt, pepper and chilli flakes and swirl. Add the salmon and mushrooms, and sear all sides, until golden. Turn heat off, letting the pan cool slightly. Spoon sauce over the top of the salmon and mushrooms, swirling the skillet. Set aside. Divide rice or grains between 2 bowls. Sprinkle with furikake. Arrange cabbage, avocado wedges and any other veggies in the bowl. Top with seared salmon and mushrooms, and sprinkle it with furikake spooning the remaining sauce over the avocado and cabbage. Serve immediately.
For our furikake salmon bowl we use Pacific West’s skinless Atlantic salmon portions – These portions are centre cuts and farmed in the pristine waters of the Norwegian fjords. Dry filleted, descaled, chemical and water injection free.
Recipe and image courtesy Feasting At HomeAdd to Favourites