Hawaiian Furikake Salmon

Furikake, the Japanese rice seasoning, became a cult favorite in Hawaii, where cooks sprinkle it over everything from popcorn to poke. One of the best-loved uses is on salmon, where a mayo-and-furikake crust bakes into a savory, umami-rich shell.

What makes it great is the effortless alchemy: the mayonnaise keeps the fish moist while the furikake toasts into a nutty, salty crust with a hint of seaweed and sesame. It is fast, forgiving, and tastes like a restaurant dish.

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