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
* 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.