This oven-baked furikake salmon recipe is flakey, tender, and served in rice bowls with soy-glazed shiitake mushrooms, avocado, cucumber, carrots, and homemade honey soy dressing. This umami-packed salmon dish is an easy and healthy 20-minute meal prep and dinner recipe!
The best baked furikake salmon recipe
If you love salmon and want to try a new and fun recipe, this baked furikake salmon is for you! Don’t get me wrong; I love traditional recipes like this blackened salmon and or this teriyaki salmon. But this Asian-inspired umami salmon is a must try!
The salmon is crusted in furikake seasoning and then baked in the oven until flakey and tender. It’s packed with flavor and tastes like sushi!
This easy furikake salmon is served over a bed of rice, with carrots, cucumber, avocado, purple cabbage, and green onions, and dressed with honey soy marinate. You can easily swap out the rice for cauliflower rice to make this healthy recipe keto and low-carb!
Baking salmon yields super moist and tender salmon. Plus, clean-up is easy, and your kitchen will not smell like fish for hours. It’s my favorite way of preparing salmon!
From start to finish, these furikake salmon bowls take 20 minutes to cook, making them perfect for an easy weeknight dinner. You can even meal prep them for lunches.
Why you’ll love this healthy recipe
- Furikake salmon is flakey and tender.
- This recipe is easy to make in under 20 minutes.
- Oven-baked salmon is healthy and nutritious.
- Served in rice bowls with soy-marinated mushrooms, carrots, cucumbers, and scallions.
- A healthy and gluten-free weeknight dinner.
- Very customizable, so you can make it low-carb and keto-friendly.
- Dressed in a tangy homemade honey soy dressing without refined sugar.
- Packed with umami flavor.
- A deconstructed cooked salmon sushi bowl.
- Try these teriyaki salmon buddha bowls next!
What is furikake seasoning?
Furikake is a Japanese seasoning and condiment made from small pieces of nori seaweed mixed with sesame seeds, sugar, and salt. It is typically used to season rice, fish, and vegetables. It is salty and delicious!
You only need a handful of simple ingredients to make this furikake salmon. It’s served in simple rice bowls with soy-marinated mushrooms, avocado, carrots, and cucumber. Here is a list of ingredients, so you have everything prepared. Remember to scroll down to the recipe card for exact measurements.
- Salmon: First up, grab four 6-ounce pieces of skin-on salmon fillets.
- Furikake Seasoning: The main component of this baked salmon recipe. Furikake is a Japanese seasoning and condiment made from sesame seeds, chopped seaweed, and salt.
Soy Glazed Mushrooms:
- Shiitake Mushrooms: I love sauteed shiitake mushrooms! They are super flavorful and tender once they are cooked down and seasoned.
- Olive Oil: This helps brown and saute the mushrooms.
- Sesame Oil: 1 teaspoon of sesame oil adds so much flavor.
- Garlic: You’ll also need a garlic clove to add a ton of flavor.
- Salt & Black Pepper: For the seasoning.
Homemade Honey Soy Dressing:
- Soy Sauce: The base ingredient for the honey soy dressing is 1/4 cup of low-sodium soy sauce or tamari if you are gluten-free.
- Dijon Mustard: Then, you need Dijon mustard. I promise you cannot taste it! Dijon mustard makes this Asian-inspired dressing tangy.
- Honey: For a little sweetness. I added 2 Tablespoons.
- Garlic: Plus more garlic because it adds the best flavor.
- Ginger: This is my secret ingredient to this dressing. 1 teaspoon of freshly grated ginger packs a flavor punch.
Salmon Bowl Toppings:
- Rice: You’ll need 2 cups of cooked brown or white rice to serve as the base of these salmon rice bowls.
- Avocado: This adds healthy fats and a creamy texture to these bowls.
- Carrot: For some crunch and fresh vegetables.
- English Cucumber: I love cucumbers, especially in Asian cuisine.
- Purple Cabbage: Another great crunch addition to these furikake salmon bowls.
- Green Onions: For garnish.
I only recommend substituting 1 or 2 ingredients since the original recipe is so delicious! Here are my recommendations:
- Salmon: Try using arctic char or trout for a “less fishy” option. These are the best substitutes for salmon.
- Shiitake Mushrooms: Substitute with sliced oyster, portobello, porcini, or cremini mushrooms.
- Olive Oil: You can use avocado oil.
- Honey: Feel free to try maple syrup.
- Rice: You can serve them on a bed of spinach and make these salads. Or to make this recipe keto and low carb by substituting the rice with cauliflower rice.
- Soy Sauce: Swap the soy sauce out for tamari which is gluten-free soy sauce.
Kitchen tools needed
You only need a few kitchen utensils to make baked furikake salmon. Clean-up will be easy! Here is a list:
- Cutting board
- Kitchen knife
- A small bowl or mason jar
- Baking Sheet
- Parchment Paper
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, and 1/4 cup.
How to make furikake salmon bowls
Furikake salmon is so easy to make in under 20 minutes. Any level cook can make these salmon bowls. Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them.
First, preheat your oven to 425°F and line a baking sheet with parchment paper.
After that, gently pat the salmon filets dry with a paper towel. Then use your fingers to “crust” ½ – 1 Tablespoon of Furikake seasoning on top of each filet. Bake for 12 – 15 minutes or until your desired doneness.
Meanwhile, heat a saute pan over medium-high heat with olive oil. Once it’s hot, add the mushrooms, sesame oil, garlic, salt, and pepper. Saute for around 8 – 12 minutes, stirring often. Once done, the mushrooms should soften, release the liquid, and begin to turn golden.
While the mushroom cook, whisk all the dressing ingredients together in a small bowl or mason jar. Taste and add more dijon or honey if desired. Set to the side while you prepare the bowls.
Finally, when the salmon and mushrooms are done, assemble your bowls with a base of rice. Then add the baked furikake salmon, sauteed mushrooms, ribboned carrots, cucumber pieces, shredded red cabbage, and avocado. Sprinkle extra furikake seasoning and sliced green onion on top.
Top your furikake salmon rice bowls with the honey soy dressing, and enjoy!
Expert tips for furikake salmon:
- Don’t overcook your salmon! Over-baked salmon is dry, and nobody like that. Oven-baked furikake salmon takes 12 minutes to cook.
- Salmon cook times will vary. The cook time will depend on the size of your salmon fillet. If you are using larger pieces of salmon, increase cook time by 2 – 3 minutes. If the salmon is smaller, reduce the cooking time by 2 – 3 minutes.
- Use low-sodium soy sauce. I highly recommend using low-sodium soy sauce because then you can control the amount of salt in this dish.
- Taste all components of the dish before serving. I love tasting each part of these salmon bowls and adjusting their seasonings based on my preferences. This ensures you cook the best version!
- Meal prep these salmon bowls. This recipe is perfect for meal prep lunch and dinner. Simply store all the bowl components together in separate airtight containers in the fridge for up to 4 days. I recommend, waiting to dress the bowls with the honey soy dressing until right before you are ready to eat.
What to serve with baked furikake salmon:
You can serve this Asian-inspired furikake salmon with many things; here is a list:
- Rice bowls with cucumber, avocado, carrots, cabbage, and soy-glazed mushrooms
- White or brown rice and steamed broccoli
- Steamed vegetables (broccoli, cauliflower, bok choy, or edamame)
- Side salad – I love this spicy cucumber salad and this fresh Thai mango salad
- Caramelized air fryer pineapple and rice
- With crispy broccoli and cauliflower
Frequently Asked Questions
What does furikake taste like?
Furikake tastes a lot like sushi. It is salty from the dried seaweed and a little sweet from the sugar.
Where can you buy furikake seasoning?
You can buy furikake at most large grocery store chains, local Japanese grocery stores, or online. I bought mine on Amazon.
Are these salmon bowls gluten-free?
Yes, furikake salmon is 100% gluten-free; just make sure that you use gluten-free tamari soy sauce for the dressing.
Can I make it low-carb and keto?
Make this furikake salmon bowl low-carb and keto by swapping out the rice with riced cauliflower. Prepare the cauliflower rice per the package instructions.
Can I use frozen salmon?
Yes, I used frozen salmon when I tested this recipe. Simply let the frozen salmon fillets thaw in the fridge for 6 hours before cooking or leave at room temperature for 2 hours. If you are in a rush, you can thaw them in a lukewarm water bath for 30 minutes.
Can I air fry the salmon?
Yes. Preheat your air fryer to 380°F, place seasoned salmon fillets skin side down, and air fry for 8 – 10 minutes or until it reaches desired doneness.
How to store and reheat leftovers:
Storing: For best results, store leftover salmon in an airtight container in the fridge for up to 4 days. You can store all the bowl components together in one container. I recommend, waiting to dress the bowls with the honey soy dressing until right before you are ready to eat.
Reheating: Reheat salmon, rice, and mushrooms in the microwave for 45 – 90 seconds or until warm. Then add the cold components (cucumber, carrots, cabbage, and avocado) back to the bowl and dress with the honey soy dressing.
If you loved this Asian-inspired recipe, try these next!
- Teriyaki Salmon Buddha Bowl
- Air Fryer Orange Chicken
- Healthy Teriyaki Turkey Meatballs
- Air Fryer Teriyaki Chicken
- Spicy Cucumber Salad
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Furikake Salmon Recipe
- 4 (6oz) salmon fillets, skin on
- 2 – 3 tbsp furikake seasoning
- 10 ounces shiitake mushrooms, stems removed and sliced
- 1 tbsp extra-virgin olive oil
- 1 tsp sesame oil
- 1 large garlic clove, minced
- 1 tsp salt
- ½ tsp black pepper
Honey Soy Dressing:
- ¼ cup low-sodium soy sauce
- 1 tbsp Dijon mustard
- 2 tbsp honey
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 cups cooked white or brown rice
- 1 avocado, sliced
- 1 cup ribboned or grated carrot
- 1 medium English cucumber, cut into quarter moons
- 1 – 2 handfuls shredded purple cabbage
- 2 green onions (scallions), ends trimmed and thinly sliced
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Salmon: Gently pat the salmon filets dry with a paper towel. Then use your fingers to “crust” ½ – 1 Tablespoon of Furikake seasoning on top of each filet. Bake for 12 – 15 minutes, or until your desired doneness.
- Mushrooms: Meanwhile, heat a saute pan over medium-high heat with olive oil. Once it's hot, add the mushrooms, sesame oil, garlic, salt, and pepper. Saute for around 8 – 12 minutes, stirring often. Once done, the mushrooms should soften, release the liquid, and begin to turn golden.
- Honey Soy Dressing: Meanwhile, whisk all the dressing ingredients together in a small bowl or mason jar. Taste and add more dijon or honey if desired. Set to the side while you prepare the bowls.
- Assemble Bowls: When salmon and mushrooms are done, assemble your bowls with a base of rice. Then add the baked furikake salmon, sauteed mushrooms, ribboned carrots, cucumber pieces, shredded red cabbage, and avocado. Sprinkle extra furikake seasoning and sliced green onion on top.
- Top with the honey soy dressing, and enjoy!
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