Furikake Salmon Recipe

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!

5 from 3 votes

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Prep Time 5

Cook Time 15

Total Time 20

Serving bowls

Ingredients

Salmon:

4 (6oz) salmon fillets, skin on
2 - 3 tbsp furikake seasoning

Mushrooms:

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

Bowl Toppings:

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

Instructions

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!

Notes

Scroll up in my blog post to read about all ingredient substitution suggestions.

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.

Nutrition

Course Dinner, Lunch

Cuisine Asian, Healthy, Japanese

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!