These Japanese-inspired Salmon Rice Bowls with shiitake mushrooms, sauteed cabbage, avocado and scallions are healthy & tasty! Nestle this over rice or keep it low carb and serve over a bed of sauteed cabbage and skip the rice. A fast, easy dinner in under 30 minutes! With a video!
Now every time I witness a strong person, I want to know: What dark did you conquer in your story? Mountains do not rise without earthquakes.― Katherine MacKenett
These Furikake Salmon Bowls are fast and easy to put together and full of great flavor! Furikake, if unfamiliar is a Japanese seasoning that can be purchased at most grocery stores (it’s even at Trader Joe’s now!) or simply made at home with nori and toasted sesame seeds.
It does wonders for fish, veggies and rice, and that’s how we are using it here. I especially love it on salmon and avocado, so tasty!
SALMON BOWL INGREDIENTS
The Sauce!
Soy sauce (or Gluten Free liquid aminos BRAGGS)
Mirin (see notes for substitute)
sesame oil
The Bowl!
shallot
shredded cabbage
wild salmon (2 thick pieces)
Shitake mushrooms ( and/ or other veggies!
rice, quinoa or cauliflower rice
avocado and/or cucumber
Furikake Seasoning ( or sub-toasted sesame seeds)
To make the Furikake Salmon, simply pan-sear the salmon, add shiitake mushrooms if you like. Then splash with a mixture of soy sauce and mirin, and sprinkle generously with Furikake Seasoning.
Step two:
Cook rice, quinoa, or sauteed cabbage (a great keto option) for the base of the bowl. I like using both rice and cabbage.
For the cabbage option saute the cabbage in a little sesame oil, until lightly wilted.
YOU MAY ALSO ENJOY:
Furikake Seasoning Recipe
Seasoned Japanese Rice with Furikake
Farmers Market Fried Rice
Brussel Sprout Hash with Shrimp and Furikake
Simple Salmon Cakes
Blackened Salmon Sandwich
Baked Miso Salmon
Teriyaki Salmon with Baby Bok Choy
Healthy Vegan Bowls!
20 Simple Healthy Fish and Seafood Recipes
