Flavor-packed Salmon Furikake Seasoning to use as a topping over rice meals. This is a Japanese recipe.
📕 What is it?
Furikake are multi-purpose Japanese seasoning blends, used to season mainly rice and noodle dishes among others.
They are categorized as dry or wet furikake.
They are sold as a condiment in small packets in Japan and many variations exist. The most well-known ones are prepared with umami-rich seaweed.
Furikake itself means to sprinkle over in Japanese. Some people call the furikake topping also salmon flakes or salmon sprinkles.
Now, salmon furikake is a wet furikake variation prepared with salmon as the main ingredient.
The fish is turned into flakes and prepared in such a way that it can be preserved for a longer period of time as a seasoning condiment. The flavors also intensify in the preparation technique!
A small quantity is then sprinkled over your rice or food.
This is great if you are a flexitarian, a so-called semi-vegetarian, because you reduce your fish and meat consumption that way.
It's more sustainable, budget-friendly, healthy and packed with flavors!
The Hawaii version
Hawaii is known for the multi-cultural approach and the fact that they love good food from the east and west!
So, they created their own salmon furikake version in Hawaii. It's not a sprinkling seasoning but rather a dish on its own.
Salmon fillet is coated with mayonnaise and a seaweed furikake seasoning before it is baked. This is Hawaiian Salmon Furikake.
Here is what you need in a nutshell. The full recipe with details and instructions is located further below in the recipe card.
- salmon fillet - fresh preffered but frozen ok too. Just thaw it first!
- sake - Japanese liquor, you can use vodka as a substitute.
- mirin - sweet rice wine
- sesame oil - your favorite brand and type
- sesame seeds - white ones preferred
You can use regular plain salmon fillet which you get in stores. In Japan, you can get salted salmon too and in that case, you would have to season your furikake with salt to taste
🔪 How to make it?
Here is an overview of how to prepare your own furikake fish seasoning.
Cut salmon fillet into 2 slices.
Place salmon into a pan with sake (or vodka) and mirin.
Cook on both sides shortly.
Remove skin, grey/brown parts, and any fish bones if any with the help of chopsticks.
Break the fillet into smaller pieces in your pan with a spatula.
Keep on breaking the fish to create small flakes.
Stir in and combine with salt, sesame oil, and sesame seeds.
Use or store.
The homemade salmon sprinkles are great as a topping over plain cooked rice or added to sushi rice.
You can sprinkle some over your onigiri too and I think they would be also great as a sushi filling addition (just my creative idea).
Egg rice bowl or ramen noodles can be of course also enhanced with this Japanese seasoning blend.
After all, there are no set limits to your creativity!
This seasoning is preserved with a cooking technique so that it can be stored for a longer period of time.
The salmon flakes can be stored in your fridge in an airtight container for up to 5-6 days.
That way you can add them to your meal planning for the week. You could prepare bentos too and use this salmon topping.
Furikake salmon can be frozen too. Store loosely in a ziplock bag in your freezer for up to 1 month.
Homemade is moist and wet in texture, which is also preferred by Japanese folks. Commercial salmon furikake is completely dried but it can last longer.
For the base recipe: Instead of 2 tablespoon sake (or vodka) and 2 tablespoon mirin, substitute with 4 tablespoon sake (or vodka) and 1 teaspoon Sugar.
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Salmon Furikake Seasoning Recipe
- Cut salmon fillet into two pieces lengthwise.1 fillet Salmon
- Place salmon into a skillet and pour in sake with mirin.2 Tablespoon Mirin, 2 Tablespoon Sake
- Keep over a medium heat setting and cook shortly on both sides, until the fish turns in color.
- Remove the skin, fish bones and any grey areas form the dish. Use chopsticks to do this.
- Break the fish with the spatula into smaller flake-sized pieces.
- Add salt, sesame oil, and sesame seeds. Mix in and take from the heat.1 Teaspoon Salt, 2 Teaspoon Sesame Oil, 1 Tablespoon Sesame Seeds
- Use as a cooked rice topping or store in your fridge.