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5
from 1 vote
Salmon Furikake Seasoning Recipe
Homemade wet salmon furikake seasoning to top your cooked rice.
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Course:
Condiment
Cuisine:
Asian, Japanese
Diet:
Diabetic, Gluten Free, Low Lactose
Servings:
4
servings
Calories:
52
kcal
Author:
Helene Dsouza
Equipment
Stainless Steal Non-Stick PFOA-free Frying Pan
Wood or Bamboo Spatula
Ingredients
1
Fillet
Salmon Fillet
small, cut into two
2
Tablespoon
Sake
or Vodka
2
Tablespoon
Mirin
1
Teaspoon
Salt
2
Teaspoon
Sesame Oil
toasted one preferred
1
Tablespoon
Sesame Seeds
white
Instructions
Cut salmon fillet into two pieces lengthwise.
1 Fillet Salmon Fillet
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.
Video
Nutrition
Calories:
52
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
647
mg
|
Potassium:
13
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1
IU
|
Calcium:
20
mg
|
Iron:
1
mg