Furikake Salmon is a “very Hawaii” dish that we often make at home. It’s easy, looks fancy and can be served many ways. We eat it over rice, or as DIY sushi hand rolls.
Furikake Salmon, just out of the oven!
Any local in Hawaii can tell you about Furikake Salmon. This dish is so easy to make, you don’t even need a recipe. Think of this more as a general guideline.
You just get a piece of salmon. Make sure it’s dry (pat dry with a paper towel). Then put it skin side down and brush the top surface with mayonnaise (which I like to mix with wasabi). Then bake at 400F for 8-10 minutes. So easy!
I like it real hot from the oven with a big bowl of rice. I also like it at room temperature with a pile of nori/seaweed sheets and a bowl of rice so that I can make little “sushi rolls.” We made these rolls often as kids (every local kid loves “make it yourself sushi nights”), and I make it even more as an adult.
Can You Use Other Fish?
Yes! Salmon is the “traditional” fish used for this dish, but you can easily make furikake ahi/tuna (popular because we eat lots of ahi in Hawaii), and even furikake mahi mahi.
What Does The Mayonnaise Do?
Mayonnaise is important here. It does two main things:
- It serves as the “glue” that helps the furikake stick to the fish.
- It’s also an insulator, keeping the salmon nice and tender.
Sprinkling furikake over the mayonnaise and wasabi mix.
What Is Furikake?
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Furikake is a Japanese seasoning mix made of many ingredients like roasted white and black sesame seeds, sugar, salt, dried seaweed, roasted seaweed, etc. Some “fancier” kinds of furikake also add dried fish (like salmon or anchovies), bonito flakes, dried egg, and even dried shiso. (Note: for fancy furikake, we like to visit The Rice Factory in Honolulu).
Main thing is that all the ingredients are dried so that it’s shelf stable and lasts for a long time in the pantry. No need to refrigerate!
You can find many different types of furikake at a Japanese market. Any kind of furikake will work for this recipe.
Furikake comes in a small glass jar and you just shake it over anything you want to eat. We love and eat a lot of furikake in Hawaii. The most common use for furikake is to sprinkle it over rice. We also use furikake to make things like Spam Musubi, Hurricane Popcorn, and Furikake Chex Mix!
We usually use this brand of furikake in Hawaii.
My Furikake Pick:
Mixing the mayonnaise and wasabi together. This will be used to brush over the salmon.
Substitutions and Additions
This is a flexible recipe, and there are many substitutions that can be made:
- Change the fish. Feel free to use any other kind of fish (we often use ahi/tuna, and mahi mahi in Hawaii).
- When mixing the mayonnaise and wasabi, you can also add a squeeze of fresh lemon juice. The bit of acid gives the dish a “bright” flavor.
- Don’t like spicy? Leave out the wasabi. (I love the extra “kick” that comes from the wasabi.)
- Have extra time? You can make a sauce to drizzle on top of the finished salmon! Just combine in a saucepan: 3/4 cup soy sauce, 2 tablespoons white sugar, 1 tablespoon minced ginger, and 1 tablespoon minced garlic. Boil till the sugar dissolves and the sauce becomes thicker/reduced. Drizzle over the furikake salmon right before eating.
Making little sushi hand rolls with rice, nori, and the furikake salmon
How To Eat This Dish
This dish is literally a piece of salmon, brushed with mayonnaise and wasabi, sprinkled with furikake, and then baked! How do you eat it?
So many ways! Here’s how we do it in Hawaii:
The little sheets of roasted, salted seaweed mentioned below.
- Serve the furikake over a bowl of rice for a simple and complete meal.
- Make little sushi handrolls (pictured two photos above) by wrapping the rice and the salmon (cut the baked furikake salmon into small pieces). There are two kinds of seaweed you can use:
- These small sheets of roasted, salted seaweed (pictured above, usually sold as snack packs). We like to buy the big 12-pack seaweed from Costco.
- These larger sheets of nori/seaweed. We usually cut them in half to make little “furikake salmon sushi rolls.” We always keep several packages of this type of seaweed at home because we also use it for Spam Musubi.
Right before we put the furikake salmon in the oven.
How To Make Furikake Salmon
See below for the printable recipe ^_^. Let me know if you have any questions (firstname.lastname@example.org or just leave a comment). This is a classic local dish that many Hawaii families have in their repertoire. I hope you make this furikake salmon, and I hope you love it!
- Preheat oven to 400F. Pat the salmon dry with paper towel. Place the salmon skin side down on greased baking sheet (I just put it on foil for easy clean up).
- Mix the mayonnaise and wasabi together in a small dish. Use a knife to apply the mayonnaise to the top of each salmon fillet. Make sure to cover the entire top of the salmon with a thin layer of the mayonnaise-wasabi mix.
- Bake in the oven for 8-10 minutes. Eat! We usually eat it with a bowl of rice, or make "sushi hand rolls" (cut the salmon into small pieces and make small rolls with nori, rice, and the salmon).