Smoked Salmon and Furikake Onigiri
Chopped smoked salmon, black fungus, furikake and toasted sesame seeds were mixed with Japanese rice to make onigiri. Eat one for a snack; more for a full meal. Smoked salmon and furikake onigiri makes a lovely party dish too!
Ingredients
- 500 grams Japanese rice
- ¼ cup dried black fungus
- 1 to 1 ½ cups chopped smoked salmon
- ½ cup furikake, (see notes after the recipe)
- 3 tablespoons finely sliced scallions
- 2 tablespoons toasted sesame seeds
Instructions
- Rinse the Japanese rice until the water runs clear. Cook in the rice cooker.
- While the rice cooks, soak the black fungus in hot water until softened and doubled in volume. Drain and chop.
- Take the cooked rice and spread on a tray. Use a fork to fluff it up. Cool completely.
- Mix all the ingredients together except for the lettuce.
- With wet hands (to prevent the rice from sticking on your skin) or using an onigiri mold, shape the rice mixture into balls or flattened triangles (or whatever shape you prefer, really).
- Serve your smoked salmon and furikake onigiri.
Notes
What’s furikake?
Furikake, or furikake seasoning, refers to a range of dried, normally mixed seasonings made especially for sprinkling on top of rice. You can get furikake in Japanese groceries and in the Asian section of some regular groceries.
Updated from a recipe originally published in October 13, 2018
Updated from a recipe originally published in October 13, 2018 Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!
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