Furikake Salmon Food

FURIKAKE SALMON

Steps:

• Combine all the ingredients in a bowl and mix well.
• Refrigerate until ready to serve.

FURIKAKE SALMON

Steps:

• Preheat oven to 400F. Pat the salmon dry with paper towel. Place the salmon skin side down on greased baking sheet (I use foil for easy clean up).
• Mix the mayonnaise and wasabi together in a small dish. Use a knife to apply the mayonnaise to the top of each salmon fillet. Make sure to cover the entire top of the salmon with a thin layer of the mayonnaise-wasabi mix.
• Sprinkle a layer of furikake over the mayonnaise-wasabi mix.
• Bake in the oven for 8-10 minutes. Eat! We usually eat it with a bowl of rice, or make "sushi hand rolls" (cut the salmon into small pieces and make small rolls with nori, rice, and the salmon).

FURIKAKE SALMON

Steps:

• Spray a baking pan with Pam or oil lightly, and preheat the oven to 350°F.
• Mix the onions, mushrooms, mayonnaise and wasabi together.
• Place the salmon in the baking dish and spread the mayonnaise mixture evenly over the salmon.
• Sprinkle the salmon with the Furikake, more or less to your liking.
• Bake for 30 minutes or until fish flakes easily with a fork.

FURIKAKE SALMON

Steps:

• Pour sauce in shallow baking pan.
• Place salmon in pan and cover both sides with sauce.
• Cover pan with foil and bake at 350 degrees for 45 minutes.
• Uncover and sprinkle with furikake and return uncovered to oven for 15-20 minutes.

GOLDEN FRIED RICE WITH SALMON AND FURIKAKE

Steps:

• Separate egg yolks from whites, placing yolks in a medium bowl and whites in a small bowl. Add rice to bowl with yolks and mix to break up any clumps and coat each grain with yolks (take your time with this as any clumps will cook together); set aside. Stir 2 Tbsp. oil into egg whites and season lightly with salt.
• Heat a dry large nonstick skillet over high. Add egg white mixture and cook, pushing around constantly with chopsticks or a heatproof rubber spatula, until gently set, about 30 seconds. Transfer to a plate. Wipe out skillet if needed.
• Heat 1 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn and cook just until lightly browned on the other side and opaque throughout, about 1 minute. Transfer to another plate. Wipe out skillet.
• Heat 2 Tbsp. oil in skillet over medium-high. Cook ginger, stirring, until very fragrant, about 20 seconds. Add onion and season with a pinch of salt. Cook, stirring, until onion is translucent, about 1 minute (remove from heat if onion starts to go past golden brown). Add reserved rice mixture, sprinkle with sugar, and season with salt. Toss to combine, then cook, undisturbed, until rice is beginning to warm and crisp underneath, about 1 minute. Push some of the rice to the side to clear a few inches in skillet. Drizzle a bit of oil into the clearing. Add scallion white and pale green parts and garlic and cook, stirring, until just softened and fragrant, about 45 seconds. Toss into rice mixture and cook, tossing occasionally, until warmed through and rice is crisp and chewy, about 3 minutes. Return cooked egg whites to pan and cook, tossing and breaking up with spatula until distributed. Return salmon to pan and toss once to combine.
• Divide among plates and top with furikake and scallion greens.