Furikake Salmon Rice Bowls: Quick & Healthy Japanese-Inspired Dinner in 30 Minutes
These Furikake Salmon Rice Bowls are a fast, flavorful, and healthy weeknight dinner inspired by Japanese cuisine. Featuring pan-seared salmon seasoned with savory Furikake, shiitake mushrooms, sautéed cabbage, and avocado, this dish is perfect for busy nights. Serve it over rice or cabbage for a low-carb option. Ready in just 30 minutes, it’s a crowd-pleaser for both keto and gluten-free diets!
Ingredients
For the Salmon:
- 2 thick pieces of wild salmon King, Coho, or Sockeye work great
- 3 tbsp soy sauce or gluten-free tamari
- 3 tbsp mirin see notes for substitutes
- 2 tbsp sesame oil
For the Bowl:
- 1 ½ cups cooked Japanese rice or quinoa, cauliflower rice for a low-carb option
- 1 avocado sliced
- 2-3 handfuls of shredded cabbage
- 4 oz shiitake mushrooms sliced
- 1 shallot finely sliced
- Scallions furikake, and chili flakes for garnish
Instructions
- Step 1: Cook the Rice: Start by cooking your rice or grain of choice. Pro tip: Use a rice cooker for perfectly fluffy rice every time.
- Step 2: Prepare the Sauce: In a small bowl, mix the soy sauce, mirin, and sesame oil. This simple sauce is the secret to the dish’s incredible flavor.
- Step 3: Sauté the Veggies: Heat a tablespoon of oil in a skillet and sauté the shallot until fragrant. Add the shredded cabbage and a pinch of salt, cooking until just wilted. Set aside.
- Step 4: Sear the Salmon: In the same skillet, heat another tablespoon of oil. Season the salmon with salt, pepper, and chili flakes, then sear until golden on both sides. Add the shiitake mushrooms to the pan and cook until tender.
- Step 5: Glaze and Assemble: Pour the sauce over the salmon and mushrooms, letting it simmer for a minute. Then, assemble your bowls: start with rice, add the sautéed cabbage, top with salmon and mushrooms, and finish with avocado slices, scallions, and a generous sprinkle of furikake.
Notes
- Mirin Substitute: Mix 1 1/2 tbsp water, 2 tsp rice vinegar, and 2 tsp sugar or honey.
- Low-Carb Option: Skip the rice and serve over sautéed cabbage or cauliflower rice.
- Storage: Leftover salmon keeps for 2-3 days in the fridge; rice lasts up to 4 days.