Justin Warner’s Furikake Salad, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Justin Warner

Furikake Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 8 servings
I needed a salad for my ramen shop and this is what I came up—essentially a repurposing of the garnishes for my ramens.







  1. Preheat the oven to 325 degrees F.
  2. For the dressing: Add the mayonnaise, white miso paste, lemon juice, sesame oil and 1/4 cup water to a blender. Blend until smooth. Taste and adjust the seasoning if needed.
  3. For the croutons: Toss the bao bun cubes in the butter and garlic salt on a baking sheet and roast, checking often so it does not burn, about 20 minutes.
  4. For the furikake: Add the sunflower seeds and white and black sesame seeds to a large saute pan over medium heat. Toast until slightly browned, then add the nori. Stir to combine, then immediately pour into a bowl. Stir in the fried garlic and salt, to taste.
  5. For the salad: Add the salad greens to a bowl. Top with the furikake and croutons. Toss with the dressing and bonito flakes just before serving.

Cook’s Note

An air fryer is a great way to toast sesame seeds if you don’t have toasted seeds readily available. The dressing recipe is built to be scaled but makes approximately 3 cups, which can be stored in a tightly sealed container in the refrigerator for up to 1 week.