What is Furikake Made of?
Furikake is a dry Japanese seasoning blend made from seaweed, dried fish flakes, black sesame seeds, sugar, and salt. Traditionally sprinkled over rice and sushi rolls, this umami-packed mix adds a savory crunch and subtle sweetness to any dish, including noodles, avocado toast, and broiled salmon, of course!
Key Ingredients
- Kewpie Mayonnaise: Kewpie mayo perfectly complements the natural sweetness of salmon. You can find it online or at most major grocery stores. No Kewpie? Use regular mayonnaise, like Duke’s and add a splash of rice vinegar and a pinch of sugar to mimic the signature flavor.
- Shoyu: Flavor the mayonnaise with Japanese soy sauce or shoyu. If you don’t have any on hand, tamari, liquid aminos, coconut aminos, or soy sauce make easy substitutes.
- Salmon: Make this furikake salmon recipe with fresh or frozen salmon; simply thaw the frozen fillets in the fridge overnight. If your fillets have skin, cook them skin-side down so you can slather the tops with the shoyu mayo while the skin crisps up beautifully against the baking sheet.
- Furikake Seasoning: A Japanese blend of seaweed, sesame, and dried fish flakes that adds both flavor and texture to the fish. Look for it at your local Asian grocery or order it online.
Additions and Substitutions
- Can I use other fish? Don’t stop at salmon. Try the shoyu mayo and furikake mix on Ahi tuna or Mahi-Mahi.
How to Make Furikake Salmon
The full recipe with measurements is in the recipe card below.
Step 1: Whisk mayonnaise and shoyu together in a small bowl, and set it aside.
Step 2: Set the oven to a low broil and prepare a rimmed sheet pan with parchment paper or a silicone mat. Then, pat the salmon fillets with a paper towel to remove excess moisture.
Step 3: Arrange the salmon fillets onto the baking sheet and coat the tops with the shoyu mixture. Then, generously sprinkle furikake seasoning over the top.
Step 4: Broil uncovered for 10-12 minutes, or until the salmon reaches an internal temperature of 145°F (63°C).
Expert Tips
- Pat the salmon dry. Use a paper towel to remove excess moisture from the fillets so you can coat them with the Shoyu mayo.
- Use a thermometer. Overcooked salmon is dry, so keep a close eye on it. Use a food thermometer to check the internal temperature of the salmon and cook until they reach a safe internal temperature of 145°F (63°C).
If you enjoy furikake salmon, try one of these salmon recipes!
Serving Suggestions
Garnish the furikake salmon fillets with finely chopped green onions, a dusting of togarashi, or a squeeze of lemon juice. Serve them with a bowl of steamed jasmine rice or sushi rice and a side of pickled cucumbers (or sunomono), seaweed salad, sautéed bok choy, or steamed edamame. It’s also a great addition to rice bowls or salad.
What To Do With Leftovers
- Refrigerate: Store leftovers in an airtight container for 3-4 days.
- Freeze: Let the salmon cool completely and transfer the fillets to a freezer-safe container or bag. You can freeze leftover furikake salmon for 4-6 months.
- Reheat: Warm the salmon in the oven or microwave in 30-second increments.
- Repurpose: Use the leftover fish to make a furikake salmon rice bowl or turn it into a salmon hand roll.
Frequently Asked Questions
Can I use skin-on salmon?
You sure can! To ensure furikake salmon turns out perfectly, place the salmon skin-side down on the parchment paper and generously coat the tops with the savory shoyu mayo mixture.
What does the mayonnaise do?
Adding shoyu-flavored Kewpie mayo to the salmon locks in moisture and creates a beautiful coating for the furikake to adhere.
Can I make this recipe in the air fryer?
Preheat the air fryer to 400°F (204°C). Pat the salmon fillets dry and arrange them in the air fryer basket. Coat the tops with the shoyu mayo and sprinkle furikake over the top. Cook for 10-15 minutes, or until the salmon reaches an internal temperature of 145°F (63°C). T
More Quick Dinner Ideas:
Furikake Salmon
- Small Bowl
- ½ cup Kewpie mayonnaise
- 2 tablespoons shoyu sauce
- 6 salmon fillets
- 2 tablespoons furikake seasoning
- Whisk mayonnaise and shoyu together in a small bowl, and set it aside.
- Set the oven to a low broil and prepare a rimmed sheet pan with parchment paper or a silicone mat. Then, pat the salmon fillets with a paper towel to remove excess moisture.
- Arrange the salmon fillets onto the baking sheet and coat the tops with the shoyu mixture. Then, generously sprinkle furikake seasoning over the top.
- Broil uncovered for 10-12 minutes, or until the salmon reaches an internal temperature of 145°F (63°C).
- Pat the salmon dry. Use a paper towel to remove excess moisture from the fillets so you can coat them with the Shoyu mayo.
- Use a thermometer. Overcooked salmon is dry, so keep a close eye on it. Use a food thermometer to check the internal temperature of the salmon and cook until they reach a safe internal temperature of 145°F (63°C).