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!
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.―
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!
- Soy sauce (or Gluten Free liquid aminos BRAGGS)
- Mirin (see notes for substitute)
- sesame oil
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!
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.
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.
Step Three:
Then simply assemble the bowls. Place pan-seared salmon and shiitakes over your base, then add avocado slices.
Step four:
Spoon the flavorful pan sauce over the top and sprinkle the salmon generously with Furikake!
Hope you enjoy this fast and flavorful Furikake Salmon Bowl! Let us know what you think in the comments below.
xoxo
You may also enjoy:
- Miso Salmon Bowls
- Air Fryer Salmon Bites
- Furikake Seasoning Recipe
- Seasoned Japanese Rice with Furikake
- Farmers Market Fried Rice
- Brussels sprout Hash with Shrimp and Furikake
- Simple Salmon Cakes
- Blackened Salmon Sandwich
- Baked Miso Salmon
- Teriyaki Salmon with Baby Bok Choy
- Healthy Vegan Bowls!
- 25+ Amazing Salmon Recipes!
Japanese Salmon Bowl
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Healthy Bowl, Fish, Keto
- Method: stove top
- Cuisine: Japanese
Description
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.
Ingredients
Sauce:
- 3 tablespoons soy sauce (or GF BRAGGS)
- 3 tablespoons Mirin (see notes for substitute)
- 2 tablespoons sesame oil
———-
- 2 tablespoons olive oil, divided
- one shallot, finely sliced
- 2–3 extra-large handfuls of shredded cabbage
- Pinch of salt, pepper and chili flakes
- 8–10 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
Instructions
- Set rice or grain to cook, if using.
- Make the Sauce: Mix soy sauce, mirin and sesame oil in a small bowl.
- 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.
- 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.
- 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.
- Serve immediately.
Notes
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.
Nutrition
- 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
I’ve been trying quite a few of your wonderful tasty recipes and enjoying the beautiful quotes you share.
I think this salmon bowl was the best so far! My husband and I both felt like we were eating at a great restaurant! Can’t wait to make it again!
Wow, really tasty meal. This came together easily and was flavorful and healthy – my favorite combo! I didn’t follow the method exactly but the cabbage & mushrooms cooked quickly while I had sushi rice in the rice cooker and baked the salmon in the toaster oven. I added avocado, scallions, nori, and a different Japanese rice seasoning I had on hand. My husband enjoyed it too.
sounds great 🙌
Delicious and easy!
And I’m sure it would have been even better if I used the right kind of nori! I used the nori you get in the snack packets and it turned out a bit too salty. For anyone making furikake from scratch, get the big sheets (found in most grocery stores where you find the soy sauce) and not the heavily salted snack packets.
Great to know- thanks!
i’ve made it several times, love it!
The brand is Nori Komi. I won’t buy that again. I’m going to try your recipe and make my own. It looks so delicious! Thank you!
Ok interesting, thanks for letting me know!
I was so excited to try this recipe that I bought a jar of Furikake. Unfortunately, I never got to try to the recipe because there was a warning on the label that the furikake contains lead and causes cancer.
Is this true of all furikake? The recipe looked so tasty!
That is so strange. What brand did you get? We have a recipe for it on the blog and you use to make it from scratch. Trader Joes also carries it.
The brand is Nori Komi. I think I will try making it from scratch with your recipe. Thank you! i can’t wait to try it!
Hi Lisa,
I was concerned when reading your comment about the warning and looked at the label of the furikake I was considering buying as well. It does say that the product “contains lead and other lead compounds…which can cause harm”, however I think that’s in regards to the sachet of oxygen absorber or desiccant that they put in there to absorb the moisture and not a warning for the furikake itself.
Hope this helps!
Thanks Chon- helpful!
The total prep time is not realistic so many things to organise and get for a ‘simple’ midweek meal. You need to have on hand so many things which unless you have time I suggest you avoid this meal.
Sorry. about that. Yes,it’s much easier if you have the Furikake on hand, and rice already cooked.
Just made this recipe, it came out amazing! Thanks!
Thanks so much and glad you enjoyed!
We made this tonight and it was delicious! Added some green beans and some carrot to the cabbage, and husband loved it so we will definitely be making again! Not as fiddly as it sounded (just by having unusual ingredients) at all!
I’ve cooked this recipe several times now and it’s just delicious. My husband loves it so much he personally schedules it into our weekly menu.
Haha! Love it! 😍
A beautiful flavour of Japanese flavours. Love the black rice with the fish and sauce. I will definite cook this recipe again and again.
Thanks Sybil!
This recipe was so delicious, and making the furikake seasoning was so easy and fun as well.
Everyone .loved this! Making it again tonight😀
So so so yummy and easy to
make! I used frozen rice to save some time. This will become a weeknight staple for us now.
Thanks Katie, you are awesome. xoxo
Super simple and flavorful! Next time I’m going to make extra sauce to season the veggies!
My son loves furikake, so I was so excited to see this recipe. As predicted, he loved it! Served with the sauteed cabbage, forbidden rice and lots of veggies. Another winner from Feasting at Home.
So happy he liked it Cally!
This was delicious!
I did not have Mirin so used 2 TB marsala and 1TB shaoxing cooking wine and added roasted carrots and sweet potatoes. I also did not have the mushrooms listed so used baby bellas. The sauteed cabbage was so good even just on its own. And I used a wild rice mix and added farro to it.
Definitely making again – PS live your blog – your photos are stunning!!
Hi Sylvia,
I made this last night and served it over riced cauliflower and the purple cabbage, delicious!! Such a beautiful presentation too. My daughter who isn’t a big salmon fan loved it and asked if we could have it again.
My college roommate (Joelle Traynor) sent me your blog/website a couple years ago because she knew I would love it! And she was right! I’ve been meaning to comment. Love, love your site and all of the recipes I’ve made have been wonderful! Your curry soup with shrimp is one of our favorites and is a requested birthday meal at our house. Keep up the great work! Thanks you! Cheers~ Jonna
Awww, thanks Jonna! Really appreciate this. You are so sweet, thanks for reaching out. I’ll have to give Joelle a giant hug for sending you here. xoxo
Another new favorite from Feasting at Home; perfect! Served with rice and cabbage. Thank you for continuing to provide so many great recipes; your site is my go to for most meals.
Thanks Shannon!
Hi Sylvia, we had a feast this evening with this great recipe. Instead of salmon I used tofu, made your Furikake mix and served it over quinoa, the sautéed cabbage and a little bit of sautéed Chinese cabbage. The only thing I was not sure about: I thought you shouldn’t bake in sesame oil?. So I baked in peanut oil and spooned some sesame oil over the tofu after I cooked everything. Thanks for all your lovely recipes!
I cooked this recipe for St-Valentine which is a complete different kind of recipe that I usually cook. We really enjoyed eating this recipe. I used both cabbage and rice. I also added avocados, cucumbers and snow peas. It was full of color and flavor. Even my children loved it. The furikake is delicious as well. I thought it was difficult to cut the nori in small pieces then I used my food processor and it was perfect. I also finished to cook the salmon and mushrooms in the oven while we ate our starter. And it was cooked perfectly. Not dry at all. I will definitely make this recipe again!
Awesome! Great to hear! Thanks Marie!
so simple and delicious! i served with with both cabbage and sushi rice with sliced radishes. it was like eating a giant california roll. a new family favorite!
Yay! Glad you liked it!
Made this for my Girls group. So delicious; Everyone loved it! I made tofu for the vegans and salmon for the others. I didn’t have mirin, so I used rice vinegar. Couldn’t find the furikake at my grocery store, so I crushed up some seaweed crisps I had with the sesame seeds. I threw on some pickled ginger just for kicks as well….
Love it Laura! Thanks or sharing! xoxo
Made this for my Girls group. So delicious! Everyone loved it! I made tofu for the vegans and salmon for the others. I didn’t have mirin, so you used rice vinegar.
Wow! I made this tonight and it was awesome! The whole family loved it!!! Thank you for the creation of it and the post!
Great to hear! Did you serve over rice or cabbage?