Smoked Salmon and Furikake Onigiri
Recipe byChopped 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
- 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
Updated from a recipe originally published in October 13, 2018