Fish and Furikake Bowl

I’m following up yesterday’s super easy breakfast recipe with one of my very favorite ways to eat fish… a very inauthentic fish and furikake bowl.  It all started several years ago when I bought some frozen salmon burgers in bulk at a wholesale club and well… they didn’t exactly float my boat.  I had no idea how to use up the several pounds remaining.

Luckily a friend had the perfect solution: add some rice, mayonnaise and furikake and voila!  It’s quick, comforting dish that’s almost like warm sushi- perfect for those of you out there who don’t like raw fish.  The fish and brown rice provide a nice and healthy base, the seaweed and sesame seed furikake adds that magical umami, and a touch of mayo provides that creamy mouthfeel.

That case of salmon burgers is long gone but I still love to make a fish and furikake bowl on a pretty regular basis, using just about anything I find at the fish market.  It’s almost embarrassing that I take beautiful local fish and smother it with mayonnaise and furikake.  But in this case I’m sticking with the cheesy saying, “if this is wrong, I don’t want to be right…”


Fish and Furikake Bowl

Yield: 4 servings


* 1 pound fillet of fish, deboned
* approximately 4 cups cooked brown rice
* mayonnaise
* your choice of furikake, my favorite is the Mishima Brand, the Aji Nori flavor (note: most furikake is not gluten-free, so be sure to read the ingredient list)


Preheat oven to 350 degrees.

Place the fish on a large piece of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Fold the aluminum foil to create a sealed packet. Place on a baking sheet and bake until the fish is cooked through and flakes easily.

Divide the cooked rice into four bowls. Top with flaked fish. Top with mayonnaise and furikake.


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One Response to “Fish and Furikake Bowl”

  1. #
    Jesica @ Pencil Kitchen — April 3, 2012 at 6:54 am

    I want a bowl of this! :(


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