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.
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!
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.
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.
Step Four: Assemble the bowls. Place rice in the bowl along with cabbage. Here we’ve sprinkled more Furikake over top.
Then add any veggies you like- avocado, shitakes and the top with the salmon. Garnish with scallions and more Furikake.
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.
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!
Furikake Salmon Rice Bowl
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2
- 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
This is sooo good! I put the salmon on our Big Green Egg with sauce as marinade. So easy and great flavors. Glad to know about Furikake!
So glad you gave it a try Carroll! So many great ways to use Furikake.
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.
So happy to hear this. Thanks so much for taking the time to leave a review!
Divine flavours ❤️
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! 🙂
Lisa
Wow, Loved this recipe and I appreciate how you give alternate ingredient options.
Glad you are enjoying Dani!
Very nice recipe for a healthy meal. I might possibly increase the amount of the sauce but otherwise all is great.
Ok, good to know- thanks Beverly!
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 🙂
Perfect Angie, so happy this was easy AND delicious!
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.
Sounds perfect Karen!
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!
Awesome Julia!
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!
Awwww…. thanks Lisa! I am glad you enjoyed this one- I love it too!
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!
Sounds great Jalene!
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?
Oh, no problem! You could add steamed broccoli, wilted or fresh spinach, really anything!
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.
Yes, spoon the sauce into the skillet for just a quick minute. It is in the recipe card. 🙂
please share where you bought the stone where that the food is presented in. I love them. thank you. once again… great meal
The bowl was a thrift store find- I wish I had more! 😉
thank you for getting back to me. …. great find.
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.
Awesome Julie, glad he liked it!
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!
Ha! Love it Lily! Glad you enjoyed it.
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.
Great to hear Josie!
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.
Great to hear!
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!
Awesome Marianne! thanks for your adaptions!
This looks amazing! I can’t wait to try it this week over some soba!
Thanks, yes, over soba would be delicious!
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.
thanks Jess- great to hear!
It’s one of those recipes I crave! Perfection. Thank you for all the wonderful recipes!!
Great to hear Tati! Thanks!
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!
Perfect Kristin!
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!
Thanks Jo Marie! I like this one too!
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.
Awesome Joyce!
Delicious and easy!!!!!