Not only my children (when they were young) but most Japanese children love savoury rice sprinkles called ‘Furikake’. There are loads of ‘Furikake’ products available but I never know what is in them. Home-made ‘Furikake’ are easy to make and we can know exactly what is in them.
I used to make this ‘Salmon Furikake’ when tinned red salmons were on special. Fresh salmon is of course the best way to make it. Bones and heads from the fish are very cheap, and they contain surprisingly a lot of meat. Season with Salt and Sake (Rice Wine) and grill them, then you get enough meat.
Salmon *tinned, or cooked fresh fillets
Sake *optional as it is alcoholic
Toasted Sesame Seeds
- Salmon needs to be cooked, grilled, boiled, microwaved or baked. Carefully remove all bones, skin and excess liquid.
- Flake the salmon meat using fork, and check the saltiness. Add required amount of Salt and Sake, which is optional as it is alcoholic. I recommend to season quite strongly.
- Dry-fry in a large sauce pan or a frying pan over a low heat, stirring constantly, cook until dry and moisture is evaporated.
- Alternatively you can do this dehydration process using the oven. Set the oven to the lowest setting, and place salmon flakes spread well on a lined pan for as long as they need. Fan-forced setting is even better.
- Remove from heat and cool completely.
- Cook Egg(s) seasoned with Salt in the same way as salmon, over a low heat, stirring constantly, until the Egg crumbs are dry. Cool completely.
- Combine Salmon flakes, Egg crumbs, Toasted Sesame Seeds and Toasted Nori.