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Smoky Furikake Salmon with Pickled Carrots & Shiso Sticky Rice

Prep Time:

20 min.

Cook Time:

50 min.




Dinner Ideas

About the Recipe


  • 1 1/2 cups dry sticky rice, rinsed

  • 1 1/2 cups water

  • 1/2 teaspoon salt plus a pinch, divided

  • 4-5 shiso leaves, chopped

  • 2 tablespoons toasted black or white sesame seeds

  • 1/4 cup rice vinegar

  • 1 tablespoon mirin

  • 1 cup shredded carrots (about 2 medium)

  • 1 1/4 pound salmon filet

  • 1 tablespoon furikake seasoning, plus more for garnish


  1. Completely submerge cedar plank in water and let soak for for 2-4 hours. 

  2. Bring rice, water and 1/4 teaspoon salt to a boil over medium-high heat. Reduce heat to a low simmer, cover and cook for 20 minutes, (or according to package directions). Let sit off the heat for 5 minutes. Fluff with a fork and gently stir in shiso leaves and sesame seeds.

  3. Meanwhile, combine vinegar, mirin a pinch of salt and carrots in a small bowl and set aside.

  4. Preheat grill to medium (about 350-400 degrees). Sprinkle the remaining 1/4 teaspoon salt over the salmon. Place the soaked cedar plank on the grill gates and grill for 1 minute. Flip and place the salmon on the cedar plank. Cover and grill, checking occasionally and adjusting the plank as needed and to prevent hot-spots, until the fish is flaky throughout; 15-20 minutes. Remove from heat and sprinkle with furikake seasoning. Darin the carrot mixture and serve with the salmon and shiso rice. Garnish with more furikake if desired.

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