🍚 Furikake & Umami-Boosted Salmon Rice Bowl

Ingredients (serves 2)

For the Salmon:

• 2 salmon fillets (6 oz each, skin-on)

• 1 tbsp soy sauce

• 1 tsp mirin (or honey if unavailable)

• ½ tsp toasted sesame oil

• ½ tsp MSG

• 1 tsp nori komi furikake seasoning (plus extra for topping)

For the Rice:

• 1 cup short-grain rice (sushi rice preferred), cooked and fluffed

• 1 tsp rice vinegar

• ½ tsp sugar

• ¼ tsp Himalayan pink salt 

For the Vegetables & Garnish:

• 1 small cucumber, sliced into half-moons

• 1 small carrot, julienned

• ½ avocado, sliced

• 1 scallion, thinly sliced

• 1 tsp toasted sesame seeds (optional)

• Extra furikake for finishing

• Lemon wedge (optional)

Instructions

1. Marinate the Salmon:

   • In a small bowl, mix soy sauce, mirin (or honey), sesame oil, MSG, and furikake.

   • Place salmon fillets in a shallow dish or zip-top bag and coat with marinade.

   • Marinate for 15 minutes (no longer than 30 minutes, or the fish may become too salty).

2. Cook the Rice:

   • While salmon marinates, cook your rice and season it with rice vinegar, sugar, and salt. Fluff gently.

3. Cook the Salmon:

   • Heat a nonstick skillet over medium heat.

   • Place salmon skin-side down and cook for about 4–5 minutes, until skin is crispy.

   • Flip and cook 2–3 minutes more, until just cooked through and caramelized.

4. Assemble the Bowl:

   • Divide rice between two bowls.

   • Arrange cucumber, carrot, and avocado artfully on top.

   • Place salmon fillet over rice.

   • Sprinkle with extra furikake, scallions, and sesame seeds.

5. Finish & Serve:

   • Serve with a lemon wedge for a bright pop of acidity to balance the umami.

Flavor Notes

• Nori komi furikake adds sesame crunch and seaweed savoriness.

• MSG enhances umami, making the salmon richer and the vegetables more satisfying.

• The rice vinegar and lemon keep the dish bright and fresh, preventing it from being too heavy.