These Japanese-inspired Salmon Rice Bowls with shiitake mushrooms, sauteed cabbage,  avocado and scallions are healthy &  tasty!  Nestle this over rice or keep it low carb and serve over a bed of sauteed cabbage and skip the rice. A fast, easy dinner in under 30 minutes! With a video! 

Here's a fast & healthy weeknight Dinner! Furikake Salmon with shiitake mushrooms, avocado and cabbage. Make this in 30 minutes! #salmonbowl #keto #salmon #furikake

Now every time I witness a strong person, I want to know: What dark did you conquer in your story? Mountains do not rise without earthquakes.― Katherine MacKenett

These Furikake Salmon Bowls are fast and easy to put together and full of great flavor! Furikake, if unfamiliar is a Japanese seasoning that can be purchased at most grocery stores (it’s even at Trader Joe’s now!) or simply made at home with nori and toasted sesame seeds.

It does wonders for fish, veggies and rice, and that’s how we are using it here. I especially love it on salmon and avocado, so tasty!

 Japanese Salmon Bowl | 60-sec video!

Japanese Salmon Bowl Ingredients

The Sauce!

The Bowl!

  • shallot
  • shredded cabbage
  • wild salmon (2 thick pieces)
  •  Shitake mushrooms ( and/ or other veggies!
  • rice, quinoa or cauliflower rice
  • avocado and/or cucumber
  • Furikake Seasoning ( or sub-toasted sesame seeds)


How to Make Japanese Salmon BOwls!

Furikake Salmon Bowls- Seared Salmon with Sesame oil a fast and easy weeknight dinner that healthy and delicious. #salmonbowl #keto #salmon

Step one:

To make the Furikake Salmon, simply pan-sear the salmon, add shiitake mushrooms if you like. Then splash with a mixture of soy sauce and mirin, and sprinkle generously with Furikake Seasoning.

Furikake Salmon Bowls- Seared Salmon with Sesame oil a fast and easy weeknight dinner that healthy and delicious. #salmonbowl #keto #salmon

Step two: 

Cook rice, quinoa, or sauteed cabbage (a great keto option) for the base of the bowl. I like using both rice and cabbage.

For the cabbage option saute the cabbage in a little sesame oil, until lightly wilted.

Season with salt and pepper and a tiny splash of rice wine vinegar.  Add some scallions.

Furikake Salmon Bowls- Seared Salmon with Sesame oil a fast and easy weeknight dinner that healthy and delicious. #salmonbowl #keto #salmon

Step Three:

Then simply assemble the bowls. Place pan-seared salmon and shiitakes over your base, then add avocado slices.

Pan-seared Furikake Salmon with shiitake mushrooms, sauteed cabbage, avocado and optional rice. Make this in 30 minutes!

Step four:

Spoon the flavorful pan sauce over the top and sprinkle the salmon generously with Furikake!

Pan-seared Furikake Salmon with shiitake mushrooms, sauteed cabbage, avocado and optional rice. Make this in 30 minutes!

Hope you enjoy this fast and flavorful Furikake Salmon Bowl!  Let us know what you think in the comments below.



You may also enjoy:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Here's a fast & healthy weeknight Dinner! Furikake Salmon Bowls- these delicious bowls are made with seared sesame salmon, shiitake mushrooms, avocado and cabbage. Make this in 30 minutes! #salmonbowl #keto #salmon #furikake

Japanese Salmon Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 44 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Healthy Bowl, Fish, Keto
  • Method: stove top
  • Cuisine: Japanese


Here’s a fast & healthy weeknight Dinner!  Salmon Bowls- these delicious bowls are made with seared sesame salmon with Furikake Seasoning, shiitake mushrooms, avocado and cabbage. Make this in 30 minutes! Serves 2. 


Units Scale



  • 2 tablespoons olive oil, divided
  • one shallot, finely sliced
  • 23 extra-large handfuls of shredded cabbage
  • Pinch of salt, pepper and chili flakes
  • 810 ounces salmon (2 thick pieces)
  • 4 ounces shiitake mushrooms, de-stemmed, sliced (or use Smoked Mushrooms!)

Optional Bowl Ingredients: 

  • 1 1/2 – 2 cups cooked Japanese rice, black rice, quinoa or other grain (optional, or sub more veggies)
  • 1 avocado, sliced
  • Feel free to add additional roasted veggies or steamed veggies

Garnish: scallions, furikake, cucumber, chili flakes


  1. Set rice or grain to cook, if using.
  2. Make the Sauce: Mix soy saucemirin  and sesame oil in a small bowl.
  3. Saute Cabbage:  Heat 1 tablespoon oil in a large skillet. Add shallot and saute over medium heat until fragrant. Add the shredded cabbage, season with salt and pepper and saute until just wilted. Set aside in a bowl and drizzle with a couple of tablespoons of the Soy-Mirin-Sesame Oil Sauce.
  4. Sear the Salmon: Wipe out the pan and heat 1 tablespoon olive oil in the skillet over medium-high heat. Season the oil with a generous pinch of salt, pepper and chili flakes and swirl. Add the salmon and mushrooms, and sear both sides, until golden. Turn heat off, letting the pan cool slightly (otherwise sauce may burn).  Spoon sauce over top of the salmon and mushrooms, swirling the skillet.
  5. Assemble the bowls: Divide rice or grains between 2 bowls. Sprinkle with furikake. Arrange sauteed 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 other veggies.
  6. Serve immediately.


Mirin Substitue: 1 1/2 tablespoons water, 2 teaspoons rice wine vinegar, 2 teaspoons sugar, honey or maple. Use warm water if using honey- for easier mixing.


  • Serving Size: with 1 cup rice
  • Calories: 636
  • Sugar: 16.6 g
  • Sodium: 914.9 mg
  • Fat: 31.2 g
  • Saturated Fat: 4.5 g
  • Carbohydrates: 58.3 g
  • Fiber: 13.4 g
  • Protein: 34.6 g
  • Cholesterol: 57.9 mg

Share this with the world!

to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. This was a perfect meal, simple, nutrient dense, & truly delicious. We sauteed bok choy along with the red cabbage, used your Japanese rice recipe, & added cucumber slices otherwise following the recipe exactly. Thank you, Sylvia, for your culinary vision, which has enriched our lives.

    1. Totally agree! When I tried this a few years ago, I was delighted with how good it was… it ticked all the boxes! I’m replying now because I happen to have the ingredients in my fridge — and no real plan of what to do with them… So, thanks for posting… I’m sorted! 🙂

  2. Very nice recipe for a healthy meal. I might possibly increase the amount of the sauce but otherwise all is great.

  3. Rescued again by Feasting at Home on a Thursday night after a long day at work! Had good salmon filets in the freezer but not a lot of time or energy – this bowl was so quick and healthy and filling and delicious! I used avocado AND cucumber, red cabbage and LOTS of Furikake. Served with some roasted nori snacks on the side and a bit of crunchy garlic with chili oil. Yummmmm 🙂

  4. Such a flavorful, wonderfully textured and visibly appealing meal! I made your Asian cucumber salad to go along with this, which was a perfect combination. I will definitely be making this again.

  5. A weeknight go-to! I love how simple this recipe is while still bringing great flavor. It’s the perfect plug and play what you have on hand and can easily be customized for kiddos too!

  6. I made these bowls last night, having bought a half side salmon without planning a meal around it! I just love the Asian flavours — and the avocado I bought at the same time as the salmon was uncharacteristically perfectly ripe! I always keep a selection of furikaki on my shelves and it was an inspired touch, giving the rice character and interest, as well as providing a “glam” finish to the dish.
    The dish was… wow!
    Thanks for creating it!

  7. Super easy, yummy and a great recipe we’ll make again!
    Didn’t need any rice with the shredded cabbage. We added green onions, cucumber and avocado- delish!

  8. This looks beautiful and I want to try it. But got a hubby who DESPISES cabbage. Red, green, can’t hide it. What can I substitute? What other veggies can I add? Help?

    1. Oh, no problem! You could add steamed broccoli, wilted or fresh spinach, really anything!

  9. Hello!
    Do you spoon the sauce over the salmon while in the skillet? The video doesn’t show that you do this; it only shows you adding the sauce when the salmon is plated. Just curious as to what I should do (if so, how much do you add to the skillet?)

    I made this with just spooning it after I plated and it was delicious! I’m just wondering if it would taste better if the sauce warmed up just a bit.

    1. Yes, spoon the sauce into the skillet for just a quick minute. It is in the recipe card. 🙂

  10. please share where you bought the stone where that the food is presented in. I love them. thank you. once again… great meal

  11. An amazing meal. I made it for my husband and he said that it was the best meal that I have made him in years. I make a lot of over the top meals… this particular one was a home run for him.

  12. Well dang. Clean plates don’t lie. This was so good! The cabbage was amazing. I used savoy and it was seriously delicious. We skipped the rice and didn’t miss it but it would be so good and extra filling. Can’t wait to make this for company. My husband said it was “restaurant good.” And ridiculously easy. You are a genius!

  13. This was absolutely delicious and I didn’t even have the furikake! I used rice noodles instead of rice. I’ll have to get the furikake and try that too.

  14. This Furikake Salmon is fabulous! So satisfying and healthy. My husband isn’t a big fan of fish, but he devoured this salmon dish. Definitely making this again. So many great recipes on this site.

  15. This is my go-to recipe that everyone in my family loves! One thing I do is cut the fish in 1 or 1.25 inch thick pieces then
    place the salmon in the pan skin-side down first, let the oil from the fish render out a bit, and then flip it just until the glaze is nice and shiny on all four sides. I like to cook it briefly, just until the fish is barely done so I don’t overcook it. We like our salmon tender, flaky, and not at all dry. Love all your recipes!

  16. This recipe turned out just like the picture. It is so good and one of my favorites now. Also it makes me look more experienced in the kitchen than I actually am. Thank you.

  17. Excellent! We loved it and will be making it again and again. I didn’t measure anything but used the recipe as reference and it was wonderful! Thanks as always for your tasty recipes!

  18. I made this for a birthday celebration along with the Kyoto yams and Asian cucumber salad and it was incredible and felt very special. Thank you for these straightforward yet show-stopping recipes. I can’t wait to explore more!

  19. Furikake Salmon has become one of my favorite meals. It’s easy to put together and always so satisfying. I’ve made it a number of times and never tire of it.


Our Latest Recipes