This is Seriously Next Level Bowl Food – And Who Doesn’t Love Bowl Food?
Crispy baked salmon pieces covered in spicy mayo & Furikake seasoning piled into rice bowls and then fixed up with ALL the toppings is probably my idea of a perfect meal. If you’re into Nourish bowls or Buddha bowls then I think you’ll be happy with this twist.
It’s spicy, it’s crispy, it’s absolutely flavor packed and it is seriously so easy to make. Perfect weeknight food that will make everyone happy.
A word on crispy salmon skin…
I was thinking of saying that crispy salmon skin is like healthy potato chips but I have a feeling the children will not fall for that one… But! It is really, really good. It’s the reason I start this salmon in a cast iron skillet on the stovetop and finish baking it in the oven. A quick flash in a hot pan crisps that skin up in no time and then it’s hands-off to finish. You can skip this step if you want to, but it’s very highly recommended. By me. And have I ever steered you wrong?
I don’t know about you, but I like my crispy salmon skin attached to my salmon, but a little Googling showed me that some people just eat straight up fried crispy salmon skin! On its own! For real. Read this.
Anything Special You Need to Know About these Spicy Furikake Salmon Bowl?
Furikake Seasoning is a simple mix of crushed up nori, sesame seeds, sugar and salt. You can mix it up however you like and throw in any number of interesting additions (chili flakes? miso powder?). I like it simple and straight up, but you should know that you have options.
All you have to do is leave out the hot sauce. I don’t recommend leaving out the mayo though because one, it’s delicious. And two, the furikake seasoning will not stick and that’s kind of the whole point of this.
Well, sky’s the limit my friend. Julienned carrot? Crushed peanuts? Salty roasted broccoli? Crispy tofu? I could go on… let me know if you think of anything fab.
One final Spicy Furikake Salmon Bowl pro-tip:
I like this with sushi rice. It gives it a little extra zip and I really like the texture. You can use whatever rice you like though… jasmine, brown rice and even quinoa are all good.
I’ll get my own sushi rice up here one of these days, but for now, this is a good, basic, no-fail sushi rice recipe. (click here)
Spicy Furikake Salmon Rice Bowl
For the Furikake Seasoning:
- 3 Tbsp toasted sesame seeds
- 1 Tbsp black sesame seeds
- 2 sheets nori crumbled into very small pieces
- 1/4 tsp salt
- 1/2 tsp sugar
- 1/2 tsp sesame oil
For the salmon:
- 4 salmon filets cut into large pieces
- 2 Tbsp mayo
- 2 tsp sriracha
- Cooked rice*
- Pickled ginger
- Sliced scallions
- Sliced cucumber
- Sliced avocado
- Preheat the oven to 400.
- To make the Furikake seasoning, combine all ingredients in a bowl and mix well. Set aside.
- To make the salmon, mix together the mayo and the sriracha.
- Spread one side of each salmon piece (the skinless side) with the mayo-sriracha mixture and then sprinkle with Furikake.
- Place about 1-2 Tbsp oil in a heavy skillet and heat over medium-high heat.
- Add the salmon pieces, skin side down, to the skillet and let cook 2-3 minutes.
- Place the skillet in the oven to let the salmon finish cooking to your liking (5-10 minutes depending on thickness).
- Serve on rice and top with pickled ginger, scallions, cucumber and avocado.
Let me know what you think!
If you like this Spicy Furikake Salmon Rice Bowl Recipe please go try my Cheese Tteokbokki Recipe. It’s also spicy, tasty and irresistible.