Having worked on 6 furikake recipes before this one, I am surely getting the hang of flavors and styles by now. As great as it is to replicate existing ideas, it’s also nice to come up with something your own, as it pertains to your personal preferences and region. That being said, there isn’t much that is more Alaskan than Smoked Salmon.
Now, I know that there is already a salmon furikake, going by the name sakeaona. I believe it also contains vegetable flavors, but I’m pretty sure all of the ingredients in these types of mixes are just that, crispy ‘flavored’ particles.
Sticking with the same intentions of the previous furikake blends, true ingredients and real flavors, I’ve picked out some of the flavors Nathan and I enjoy the most. Yes, I know the title is ‘Semiserious’ so it should include Andrew, but he doesn’t do anything with seafood, therefor the simple Gomashio would be his blend of choice. Although, now that I think about it, adding some grated egg yolk might work out well!
This personal blend for our household, (or two of us anyway,) contains real smoked salmon, toasted sesame seeds, and seaweed crisps, along with the seasoning blend that was used in several other furikakes. I like the flavor of the sesame seeds when they are toasted and chose to use a mix of both black and white. As for the salmon, I took a few chucks of moist smoked salmon and broke it into very small pieces. I turned the oven to 170°F and left the salmon on a piece of foil, inside, for about 15 minutes. After that I turned the oven off and just left them, in the residual warmth, to continue drying out. When they had become more dry I broke them down even smaller into little ‘grains,’ perfect for our furikake blend.
Semiserious Smoked Salmon Furikake
By: Semiserious Chefs
Makes: ~1 1/4 cup
- 1 t sea salt
- 1/8 t soy sauce
- 1 t sugar
- 1/8 t sake or michiu
- 1 t ground bonito flakes
- 4 t white sesame seeds
- 4 t black sesame seeds
- 8 roasted seaweed snack sheets; chopped into little pieces
- 1 cup fine flaked dried smoked salmon (see notes above)
- Whisk together the salt, soy sauce, sugar, and sake. Add the ground bonito.
- Toast the sesame seeds, in a small skillet, for just a few moments over medium high heat.
- Add the sesame seeds and seaweed to the mixture and blend well.
- Stir in the flakes of smoked salmon.
- Sprinkle over rice or any variety of dishes, as desired.