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)
- Toasted Sesame oil– for toasty flavor
- 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: Make the Sauce. Whisk mirin, soy sauce, and toasted sesame oil in a small bowl.
Step three: Sauté 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: 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 five: 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, and spoon the sauce over top!
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 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
- 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)
- Feel free to add additional roasted veggies or steamed veggies
Instructions
- Cook the Grain. Set rice or grain to cook, if using.
- Make the Sauce: Mix soy sauce, mirin and sesame oil in a small bowl, set aside.
- Sauté Cabbage: Heat 1 tablespoon of 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 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 the sauce over 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.
Notes
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
Thanks for introducing me to furikake. Flavor bomb! Once again you hit it out of the park with flavor, adaptability and ease of preparation.
I cut salmon in chunks before sautéing, omitted mushrooms but added green onions with pepper flakes. I sautéed bagged Mediterranean salad cabbage mix with shredded carrots. Quinoa with furikake as base followed by fresh arugula then cabbage mix. Added edamame, cilantro, cucumbers, green pepper, tangerine slices, toasted cashews, avocado.
Yummmmy!!! Love your details Polly.
Hello Sylvia,
Love so many of your recipes. I’ve made this one before when titled Japanese Salmon Bowls. For this update I see in your expanded steps you instruct to cook the salmon before the cabbage, but the actual recipe has the cabbage sautéed first. And there’s a different seasoning option for the cabbage in the intro steps. Assume both work but wondered which may be better.
Hi Mary, thanks for pointing this out! I see the inconsistencies and updated the post. Sauteing the cabbage first is the way to go, so your pan doesn’t get mucky!
So simple, sophisticated, and DELICIOUS! Will be making this recipe regularly. I will be buying some wasabi to go with it.
Great to hear Megan! Glad you enjoyed this and thanks for circling back and rating it for us! 🙏
This sounds so good! But I’m doing an elimination diet and can’t use mirin or any added sugar (so honey is out). Any suggestion for a mirin substitute in that case?
You could use the rice vinegar and just skip the sweetener.