Traditionally used as a seasoning for white rice in Japan, furikake has a myriad of uses in local Hawaiian cuisine. This furikake salmon recipe has a nice kick of umami and a subtle crunch that’s perfect for eating atop rice and alongside greens for a makeshift plate lunch–style meal.
- Heat oven to 350℉ and grease a baking sheet with cooking oil or cooking spray. Lay salmon skin-side down.
- Mix wasabi paste, mayonnaise, lemon juice, and salt in bowl.
- Sprinkle ¼ cup furikake on salmon. Spread mayonnaise mixture over salmon entirely, and evenly pour remaining furikake over the fish.
- Bake uncovered in the oven for 10-12 minutes.
- Meanwhile, in a small pot, heat soy sauce, sugar, and ginger over medium heat until sugar dissolves. Remove from heat.
- Serve salmon with sauce poured over or served on the side. Garnish with fresh cilantro.
Alexis Cheung is a journalist and essayist whose work has appeared in the New York Times, T Magazine, Vanity Fair and more. Originally from Hawaii, she currently lives in New York.