Savoury rice sprinkles are called ‘Furikake’ in Japanese. There are loads of ‘Furikake’ products available from stores in Japan and they are very popular. When my children were young, I used to make ‘Salmon Furikake’. If you like ‘Salmon Furikake’, you might wish to try this one. Grilled Fresh Mackerel would be lovely to use, but I can’t find them where I live. I use Canned Mackerel.
160g Mackerel *canned in brine, OR cooked fresh fillets
*Note: Today I used 2 x 125g cans and had 160g Mackerel meat
Salt *only if required
1 teaspoon Oil
1 small piece Ginger *finely chopped
1 tablespoon Sake (Rice Wine)
1 tablespoon Soy Sauce
1/2 tablespoon Sugar
1 tablespoon Toasted Sesame Seeds
1/2 sheet Toasted Nori *torn into small pieces
- Mackerel needs to be cooked, grilled, boiled, microwaved or baked. Today I used 2 x 125g cans (in brine), from which I had 160g meat.
- Remove bones and flake the Mackerel meat using a fork, and check the saltiness. Season lightly with Salt if required.
- Heat a small amount of Oil in a frying pan, place Mackerel, Ginger, Sake, Soy Sauce and Sugar. Cook over a low heat, stirring constantly, until dry and moisture is evaporated.
- Remove from heat and cool completely. Add Toasted Sesame Seeds and Toasted Nori, and enjoy with freshly cooked rice.