Smoked Salmon and Wasabi Rice Topping

Furikake is a type of dry condiment, shaken over rice to serve. This freshly made, warm version is simple to make but packed with flavour.


Serves: 2

  • 120g smoked salmon
  • 1 tbsp olive oil
  • 1 tsp wasabi paste, adjust to taste
  • 2 spring onions, thinly sliced
  • 2 tbsp white sesame seeds (optional)


  1. Warm the olive oil in a small pan, add the smoked salmon, and gently stir-fry, moving the salmon with a wooden spatula.
  2. Mix the wasabi with a small amount of water, and add to the smoked salmon. Add the spring onion and white sesame once the wasabi and smoked salmons are mixed well.
  3. Mix up everything evenly, then it’s done! Serve over cooked Japanese rice.


Dissolve the wasabi well with a little water, mixing well so it doesn’t clump or become solid. You can change the amount of wasabi used according to your own taste.