Chopped smoked salmon, black fungus, furikake and toasted sesame seeds were mixed with sushi 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!
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Smoked Salmon and Furikake Onigiri

Course Appetizer, Side Dish, Snack
Cuisine Japanese
Keyword rice
Prep Time 15 minutes
Cook Time 20 minutes
Cooling time for the rice 15 minutes
Total Time 35 minutes
Servings 16 rice balls
Author Connie Veneracion

Ingredients

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), shape the rice mixture into balls or flattened triangles (or whatever shape you prefer, really).
  • Spread the lettuce on a platter.
  • Arrange the smoked salmon and furikake onigiri on top.

Notes

A dipping sauce is not really necessary because the smoked salmon and furikake sufficiently season the onigiri.