Furikake Salmon Rice Bowls
Glazed salmon over fluffy rice, topped with furikake, cucumber, and edamame. A 30-minute weeknight dinner that looks like it came from a restaurant but costs about four dollars a person.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Ingredients
- 4 salmon fillets about 6 oz each, skin-on or skinless
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 3 cups cooked white rice warm
- 2-3 tablespoons furikake seasoning nori-sesame blend
- 1 cup shelled edamame thawed if frozen
- 1 cucumber diced or sliced thin
- 1 avocado sliced, optional
- sesame seeds and sliced green onion for topping
Instructions
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Preheat your oven to 400°F. Line a baking sheet with parchment paper.
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Mix the soy sauce, brown sugar, sesame oil, and garlic together. Place the salmon fillets on the baking sheet and brush the glaze over the tops and sides.
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Bake for 12-15 minutes until the salmon flakes easily with a fork and the glaze has caramelized slightly. The center should be just barely opaque.
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While the salmon bakes, warm your rice and prep your toppings — dice the cucumber, thaw the edamame, slice the avocado if using.
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Divide the warm rice between bowls. Sprinkle each bowl generously with furikake — don't be shy with it. Top with a salmon fillet, cucumber, edamame, and avocado.
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Finish with a sprinkle of sesame seeds and sliced green onions. Serve immediately. Everyone builds their own bowl however they like it.
Recipe Notes
Swaps: No fresh salmon? Canned salmon works — drain, flake, and warm it in a skillet with the glaze. Chicken thighs work too, same glaze, same bake time. Even a fried egg on furikake rice is a meal. Find furikake in the Asian foods aisle near the soy sauce.