Hawaiian Furikake Salmon
3-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1-2 lb
salmon filets
Jump
2 tbsp
prepared wasabi paste
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2 c
mayonnaise
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2 tbsp
lemon juice
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1 tsp
salt
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½ c
furikake
Jump
2 c
soy sauce
Jump
¼ c
brown or white sugar
Jump
2 tbsp
minced ginger
Jump
Cilantro
Jump

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.

Directions

  1. Heat oven to 350℉ and grease a baking sheet with cooking oil or cooking spray. Lay salmon skin-side down.
  2. Mix wasabi paste, mayonnaise, lemon juice, and salt in bowl.
  3. Sprinkle ¼ cup furikake on salmon. Spread mayonnaise mixture over salmon entirely, and evenly pour remaining furikake over the fish.
  4. Bake uncovered in the oven for 10-12 minutes.
  5. Meanwhile, in a small pot, heat soy sauce, sugar, and ginger over medium heat until sugar dissolves. Remove from heat.
  6. Serve salmon with sauce poured over or served on the side. Garnish with fresh cilantro.

Alexis Cheung

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.

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