These Japanese-inspired Furikake Salmon Rice Bowls with shiitake mushrooms, sauteed cabbage,  avocado and scallions are fast and easy.  Nestle the Furkake salmon over rice or serve over a bed of sauteed cabbage for a low-carb version. A healthy dinner in under 30 minutes. 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!

What you’ll need- Bowl Ingredients

  • Wild Salmon  (2 thick pieces) King Salmon, Coho, Sockeye, Copper River, or sub steelhead.
  •  Soy sauce (or Gluten Free liquid aminos  BRAGGS)
  •  Mirin  (see notes for substitute)
  •  Sesame oil
  • Veggies: Shitake mushrooms (and/or other veggies – shredded cabbage, shredded carrots, avocado or cucumber)
  • Bowl Base: Furikake Rice, quinoa , cauliflower rice, or sauteed cabbage.
  • Furikake Seasoning: A savory Japanese spice blend made with dried seaweed (nori), toasted sesame seeds, salt, and spices. Sub-toasted sesame seeds,  make your own Homemade Furikake Seasoning, or buy it here.

 

How to Make Furikake Salmon Bowls

Step one: Start the furikake rice or other grain for the bowls.

Step two: 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 three:  Saute 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 Four: Assemble the bowls. Place rice in the bowl along with cabbage. Here we’ve sprinkled more Furikake over top.

Furikake Salmon Bowls- Seared Salmon with Sesame oil a fast and easy weeknight dinner that healthy and delicious. #salmonbowl #keto #salmonThen add any veggies you like- avocado, shitakes and the top with the salmon. Garnish with scallions and more Furikake.

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

Step five: Spoon the flavorful pan sauce over the top and enjoy!

Serving Suggestions and Storage

Serve with our Japanese Furikake Rice, Asian cucumber Salad or Asian Slaw. 

Leftover salmon will keep 2-3 days in an airtight container in the fridge, rice will keep up to 4 days and can be made ahead.

 

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.

xoxo

Sylvia

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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

Furikake Salmon Rice Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 45 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

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

Units Scale

Sauce:

———-

  • 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


Instructions

  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.

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

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Comments

  1. 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!






  2. 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.






  3. 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.






  4. 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!

  5. 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!

    1. 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.

      1. 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!

        1. 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!

  6. 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.

  7. 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!






  8. 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.

  9. A beautiful flavour of Japanese flavours. Love the black rice with the fish and sauce. I will definite cook this recipe again and again.






  10. 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.






  11. 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.






  12. 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!!






  13. 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






    1. 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

  14. 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.






  15. 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!






  16. 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!






  17. 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!






  18. 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….






  19. 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.






  20. Wow! I made this tonight and it was awesome! The whole family loved it!!! Thank you for the creation of it and the post!






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