Furikake Salmon Recipes
FURIKAKE SALMON
Furikake Salmon is a "very Hawaii" dish that we often make at home. It's an easy dish that looks fancy and can be served many ways. We usually eat it over rice, or as DIY sushi hand rolls.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Preheat oven to 400F. Pat the salmon dry with paper towel. Place the salmon skin side down on greased baking sheet (I use foil for easy clean up).
- Mix the mayonnaise and wasabi together in a small dish. Use a knife to apply the mayonnaise to the top of each salmon fillet. Make sure to cover the entire top of the salmon with a thin layer of the mayonnaise-wasabi mix.
- Sprinkle a layer of furikake over the mayonnaise-wasabi mix.
- Bake in the oven for 8-10 minutes. Eat! We usually eat it with a bowl of rice, or make "sushi hand rolls" (cut the salmon into small pieces and make small rolls with nori, rice, and the salmon).
FURIKAKE SALMON RECIPE
I never thought making this Baked Furikake Salmon recipe using an air fryer would result in the juiciest, most tender salmon each time. Topped with flavorful and crunchy furikake panko breadcrumbs.
Provided by Calleigh
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees or (preheat the air fryer). Cut your salmon fillet into individual portions.
- Brush a baking tray with 2 tbsp of olive oil. Place salmon skin side down on the oiled baking tray. Brush the flesh of the salmon with sesame oil and season with 1 tsp salt and ¼ white pepper.
- In a separate bowl, mix the panko crumbs with 2 tbsp furikake, melted butter, and a pinch of salt. Mix until evenly combined.
- Spread mayonnaise evenly using a butter knife or a spoon. Place the Furikake / Panko crumbs on top of the salmon fillets and sprinkle with paprika.
- Place in the oven and bake for 10 to 12 minutes until fish is cooked through but still flaky. Note: baking time depends on the thickness of the salmon fillets.
- Remove from the oven and sprinkle the fillets with a little bit more furikake. Drizzle with homemade teriyake sauce. Serve warm with a side of steamed rice and your favorite vegetables.
Nutrition Facts : Calories 752 kcal, Carbohydrate 14 g, Protein 48 g, Fat 56 g, SaturatedFat 14 g, Cholesterol 161 mg, Sodium 1565 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
GOLDEN FRIED RICE WITH SALMON AND FURIKAKE
Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy. Sin uses the method as a blank canvas for mixing in ingredients and flavors ranging from spicy shredded pollo adobado to ketchup.
Provided by Lucas Sin
Categories Bon Appétit Dinner Lunch Brunch Seafood Fish Salmon Rice Egg Green Onion/Scallion Ginger Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free Stir-Fry
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Separate egg yolks from whites, placing yolks in a medium bowl and whites in a small bowl. Add rice to bowl with yolks and mix to break up any clumps and coat each grain with yolks (take your time with this as any clumps will cook together); set aside. Stir 2 Tbsp. oil into egg whites and season lightly with salt.
- Heat a dry large nonstick skillet over high. Add egg white mixture and cook, pushing around constantly with chopsticks or a heatproof rubber spatula, until gently set, about 30 seconds. Transfer to a plate. Wipe out skillet if needed.
- Heat 1 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn and cook just until lightly browned on the other side and opaque throughout, about 1 minute. Transfer to another plate. Wipe out skillet.
- Heat 2 Tbsp. oil in skillet over medium-high. Cook ginger, stirring, until very fragrant, about 20 seconds. Add onion and season with a pinch of salt. Cook, stirring, until onion is translucent, about 1 minute (remove from heat if onion starts to go past golden brown). Add reserved rice mixture, sprinkle with sugar, and season with salt. Toss to combine, then cook, undisturbed, until rice is beginning to warm and crisp underneath, about 1 minute. Push some of the rice to the side to clear a few inches in skillet. Drizzle a bit of oil into the clearing. Add scallion white and pale green parts and garlic and cook, stirring, until just softened and fragrant, about 45 seconds. Toss into rice mixture and cook, tossing occasionally, until warmed through and rice is crisp and chewy, about 3 minutes. Return cooked egg whites to pan and cook, tossing and breaking up with spatula until distributed. Return salmon to pan and toss once to combine.
- Divide among plates and top with furikake and scallion greens.
FURIKAKE SALMON
Provided by Food Network
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a bowl and mix well.
- Refrigerate until ready to serve.
FURIKAKE SALMON
This recipe came from the Mililani High School Project Grad cookbook. It is so yummy and so easy to make. You can serve the salmon on a bed of boiled or steamed won bok and then pour the sauce over it.
Provided by Jill Tsuchimoto
Categories Japanese
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Pour sauce in shallow baking pan.
- Place salmon in pan and cover both sides with sauce.
- Cover pan with foil and bake at 350 degrees for 45 minutes.
- Uncover and sprinkle with furikake and return uncovered to oven for 15-20 minutes.
Nutrition Facts : Calories 175.3, Fat 5.2, SaturatedFat 0.8, Cholesterol 78.6, Sodium 101.2, Protein 30.1
FURIKAKE SALMON
Although this dish is listed as Japanese it is really a fusion of east meets west. Furikake is flakes of dried seaweed mixed with other ingredients and comes in many flavors from fish to plum. Traditionally Furikake is sprinkled on rice, but this recipe offers a different way to enjoy it. The type used in this recipe is called Nori Goma Furikake or Aji Nori Furikake (seasoned seaweed and sesame seed mix). Hope you enjoy it as much as I do.
Provided by Wenstar
Categories Japanese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray a baking pan with Pam or oil lightly, and preheat the oven to 350°F.
- Mix the onions, mushrooms, mayonnaise and wasabi together.
- Place the salmon in the baking dish and spread the mayonnaise mixture evenly over the salmon.
- Sprinkle the salmon with the Furikake, more or less to your liking.
- Bake for 30 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 426.1, Fat 30.6, SaturatedFat 5.1, Cholesterol 74.3, Sodium 478.7, Carbohydrate 16.8, Fiber 0.6, Sugar 5, Protein 21.5
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