Homemade furikake no. 7: Salmon furikake (or Sake flakes)


Is this salmon (sake) furikake? Or is it salmon (sake) flakes? Or maybe it’s even salmon soboro. Whatever you call it, it’s finely flaked salmon that you can sprinkle onto plain rice, use as an onigiri filling, or on ochazuke. You could fold it into egg for a salmon omelette, on boiled vegetables…whatever your imagination can come up with.

Salmon flakes are often sold in jars that cost around $8 for about 150g. You can make it yourself for less than $3, depending on how expensive the salmon is. You can be even more frugal and use the little bits that are stuck on the bones when you filet a whole salmon. This is probably how fish soboro or flakes or furikake was invented in the first place.

Salmon (sake) flakes or furikake

This makes about a cup. Increase the amounts proportionatly to suit the amount of salmon you have. It can be frozen.

  • 1 raw salmon filet with skin on, about 150g / 4 1/2 oz
  • Salt
  • Sake (as in rice wine, not salmon)
  • 1 Tbs. mirin
  • 2 tsp. soy sauce (light soy is preferred)

If you are starting with some premade salted salmon, skip this step: salt both sides of the salmon filet well, and leave in the refrigerator for at least an hour, preferably overnight. This not only salts the fish but draws out some moisture as well.

Wipe off any excess moisture from the fish. Put skin side down in a dry non-stick frying pan. Add about 1/2 cup of sake. Put on a lid and let cook over medium heat until the fish is completely steam-cooked and the sake has evaporated.

Take the fish out of the pan, let cool and take off the skin. Flake the fish finely with a fork and your hands. While you work, remove any fine bones.

Wipe out the frying pan and put the fish flakes back in the pan. Add another tablespoonful of sake, the mirin, and soy sauce. Stir around to evaporate the moisture. At this point you can leave the flakes fairly moist, or continue stirring until they are quite dry and finely flaked. The more you dry it out, the longer it will keep. Just do not let it burn or color too much.

Let the flakes cool competely. Store in the refrigerator for about 1 week or so if it’s quite moist, and 2 weeks if it’s drier.


Optionally add some toasted and ground sesame seeds (irigoma) or gomashio when serving.

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Dear Maki, I made the meat

Dear Maki, I made the meat soboro (very simple, tasty and convenient. I put it into oyaki, rice and noodles :)) and was just going to ask about a fish version of soboro. And today you posted the recipe! :)) Pls advise, if i want to make a soboro with crab meat, or artificial crab meat, can i use this salmon recipe, or there is a special one? Have a nice day! Anna

I think you would not want

I think you would not want to dry out crab meat, but you could certainly flake it and flavor it with sake, a ittle soy sauce, etc. Keep it moist though (and use it up fast). Watch the salt though since crab already has some sodium.

Looks wonderful

You are a godsend with your furikake recipes, and I am looking forward to making this. Thank you so much for your prompt posting!


I’m going to try this with canned salmon, since fresh salmon is pretty expensive here in the sub-tropics.


I always buy the jars from Japanese supermarket, Maybe I should make it myself too…

Salmon Furikake

Oh my god…I love furikake and I’m so happy to find your recipe!


I never even considered making my own furikake! Love your site. Subscribing now.

cool idea

That’s a fabulous idea. I never thought you could make salmon furikake at home. I thought it only came in jars from the Asian supermarket!


I’m so so so glad that franmag shared your post with us on TasteSpotting! (http://www.tastespotting.com/post/8489/ ) We just made a batch at my house (my dad is an avid salmon fisherman, so we always have a freezer full of fresh salmon), and this is such a perfect recipe to add to the mix of our usual variations.

Thank you! I’m so glad i discovered your blog!

Looks like the tastespotters

Looks like the tastespotters like bacon furikake too :) Thanks everyone for visiting!

Salmon furikake

I always bought jars of sake furikake in Japan to eat with my rice. I was so happy to have found your recipe…I didn’t know you could make this stuff at home. I bought a pound of salmon today and is currently salting. Thank you so much for posting this recipe! :D

I asked for this

(after the salt salmon recipe) And then I missed it. And you even posted this recipe on my birthday!

Yay!!! I really wanted this recipe. I’m off to buy the salmon right now. THANK YOU!!!!

oops forgot to post my name

oops forgot to post my name

Thank you for this recipe!

Hi Maki - I just wanted to let you know that I’ve made this at least half a dozen times in the last few months. I was so excited when I found the recipe because my grandmother used to make this for me when I was little and I loved it. Thank you so much for publishing this recipe - it’s become a staple in my house!

that’s great to hear :)

that’s great to hear :)

Furikake in Foodista

I am a fan of foodista and I am also a fan of justbento, I saw them feature Furikake and they call it Rice confetti I dropped them a link to your site in case they might want to try the recipe here!

whats mirin?

whats mirin?

freeze it?

If I make a lot of this, can it be frozen in portions for later?

Yes it freezes very well,

Yes it freezes very well, Freeze in single portions and you can just bring them as-is in your bentos!

portion size

Sorry another question here. What would be a single portion size? Assuming one cup of rice to go with it. 1 oz. or 2 tablespoons or more? Thanks.

It really depends on how

It really depends on how salty you make it, but generally 1 or 2 tablespoons should be enough for 1 cup of rice.

Re: It really depends on how

Is that one cup of rice after it has been cooked, or a cup of rice before cooking?

Re: It really depends on how

That is 1 cup of cooked rice.

Small problem...

I really really want to make this furikake, but I have a small problem.

We very very often buy raw, but frozen salmon fillets, so I always have salmon on hand. The only problem, though, is that they don’t have skin.

How should I cook it since it doesn’t have skin? Does that make a difference?

Thanks! Asuri~

Sure, you can use skinless

Sure, you can use skinless salmon. You may have to add a bit of oil to the pan to prevent the salmon from sticking. Else, use a good nonstick pan.

Re: Homemade furikake no. 7: Salmon furikake (or Sake ...

What is mirin?

Re: Homemade furikake no. 7: Salmon furikake (or Sake ...

Mirin is a sweet fortified sake, a standard cooking ingredient in Japanese cooking. Avail. at Japanese grocery stores.

Re: Homemade furikake no. 7: Salmon furikake (or Sake ...

I lurve this recipe :) I was out of Sake so I used Chinese rice wine instead. It was still delicious!

Here's me shot of it on Flickr;

Mirin and Sake

Hi Maki, I just want to ask if there is a substitute for the sake and mirin. Because I'm not only underage, but I'm also Muslim which means my parents would kill me if i buy any sort of alcohol to consume. If I omit the sake and mirin, how much difference would there be in the furikake? I've tried substituting the sake and mirin with shabu-shabu sauce (because of the sweet, sour and umami in it, as I've been told that sake has somewhat those flavours), it tasted great but it looked kind of brown and my brother refused to eat it. So, what would you use as a substitute for the sake and mirin that will not change the pink-ish color?
Thank you so much and I love your blog(s)!

Re: Mirin and Sake

Hi Inas, if you can't use alcohol at all, leave out the sake and mirin and just add a pinch of sugar. (Neither sake nor mirin are sour, so anything with vinegar/sour flavors would not be a good substitute.) The article here may help a bit.

Re: Homemade furikake no. 7: Salmon furikake (or Sake ...

This looks SO delicious, with the added benefit of being super healthy. It is going to be my next meal when I have company. Thank you!

Re: Homemade furikake no. 7: Salmon furikake (or Sake ...

Made this with canned salmon and it turned out well. I can't thank you enough for this wonderful recipe as furikake on rice is one of my go-to simple meals when I'm hungry and don't have much time.

Re: Homemade furikake no. 7: Salmon furikake (or Sake ...

Would Sherry wine act as an ok substitute to sake? I have everything but the sake.

Salmon Furikake, great way to use leftover salmon

This is my favorite furikake/soboro. I usually bake the salmon fiirst, take some off to eat just baked. then flake the rest in the pan, add sake and soy sauce, and have it every breakfast after that over brown rice. Thank you.

Re: Homemade furikake no. 7: Salmon furikake (or Sake ...

Hi Maki,

I have been reading your site and have been following the bento 101 course even though I already make bentos on my own. Today I decided to try to make this Salmon Furikake and found that I don't have any Sake in the grocery store and a Mirin substitute which says on it that it tastes like Mirin since there is no mirin. Is this ok to make this recipe?

Thank you very much for writing all these recipes and your courses I am really enjoying reading them. :)


Re: Homemade furikake no. 7: Salmon furikake (or Sake ...

For this dish mirin seasoning won't work, since it's sweeter than sake and has no alcohol in it basically. If you have some sherry, or even vermouth, in your house that would work ok. See this post. If you have neither, you can try treating the flaked salmon in the same way as this tuna soboro with ginger, although it won't taste like the original recipe here.

Re: Homemade furikake no. 7: Salmon furikake (or Sake ...

This was easy to make and has really livened up my bentos. I'm now making a second batch. It's also really useful for a quick pasta meal. One of my pasta standbys is to soften chopped garlic and chilli in olive oil and then pour this over the hot pasta. Today I added in some furikake as well and it takes it to another level! Thank you so much!

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