Golden Fried Rice With Salmon and Furikake (2024)

FAQs

Do you add furikake before or after cooking rice? ›

As such, the most well-known and accepted way of using furikake is to tear open a sachet and sprinkle it over a serving of rice, whether that be hot, steamed rice fresh from the rice cooker/saucepan, cold rice from the night before, or rice that is going into a bento box for lunch.

The rich, fatty salmon is tempered by the comfortingly bland white rice, the latter absorbing what the former renders in excess. The twin-flame combo may be one of nature's purest forms of culinary symbiosis.

The rice and the furikake alone is delicious but you will want to use this as a base to add protein, fiber and veggies to make a complete meal. We will typically top the rice with things like edamame, cubed raw or pan-fried tofu, a fried egg or jammy boiled egg, and grilled veggies.

As you can see from its origin story, furikake is high in many vital nutrients. As previously mentioned, that includes calcium, but it's also high in protein, iodine, iron, and other minerals. Considering the combination of health benefits and depth of flavor, it's easy to see why furikake is so popular!

The latter is commonly used when making onigiri rice balls for bento box lunches, as the mixed rice remains tasty even after the rice cools down. Furikake are further categorized into dry types, which have a long shelf-life, and soft, moist varieties, which typically require refrigeration after opening.

Nigiri sushi is a traditional Japanese dish consisting of hand-pressed vinegared sushi rice with a slice of raw fish on top, usually tuna, salmon, or other seafood.

But when you add butter and a heap of garlic, pan-seared salmon goes from wonderful to wow. Basting pan-seared salmon in garlic butter not only speeds up the cooking time, but it also flavors the fish beautifully. Once you try this method, you'll never pan-sear plain salmon again.

Per the USDA, sockeye salmon is also an excellent source of vitamin D, providing 60% of this vital nutrient in a 4-ounce cooked serving. Does this recipe have fiber? Yes, thanks mostly to the fiber in the brown rice and avocado, one bowl will give you about 6 g of fiber, which is about 21% of your day's worth.

Nori and sesame seeds furikake: This classic combination is one of the most common furikake options, offering a simple yet delicious flavor. Katsuobushi and nori furikake: Another popular choice is bonito and nori furikake which is a staple in many Japanese households and a quick way to add some umami to your meals.

Checking furikake freshness can be tricky because it doesn't spoil in the typical sense. However, its quality deteriorates. You need to look for signs like color fading, dull aroma, and decreased flavor intensity. If it has absorbed moisture and clumps together or develops an off odor, it's time to toss it out.

What do Japanese people put on top of rice? ›

Do You Season Rice Before or After Cooking? Seasoning your rice before adding water or broth helps to deeply infuse the flavor into the recipe. When you season rice after cooking, the flavors don't have a chance to cook into the rice and will simply layer on top — similar to sprinkling a finished dish with salt.

In order to cook rice you need to combine rice, water, salt and butter. The salt and butter are optional, so only rice and water are essential.

Chop up some leafy herbs like parsley, basil, mint, or whatever suits your flavor palette, and stir them in just before serving the rice. You can also use the same herbs as a garnish, or toast them in butter to drizzle over your ready-to-serve bowl of instant rice.

Fill the pot with water (no need to measure) and salt it — just like you do with pasta water. Bring it to a boil and then carefully add your desired amount of rice.