Welcome back to the musubi house and today I’ve brought you some Bang Bang Salmon Musubi. If you couldn’t tell by my messy eating I thoroughly enjoyed this one and I know you’d like this as well.
1. Wash rice thoroughly. Cook rice.
2. Wash then chop green onions (long or small, your preference!).
3. Slice salmon into slightly large “musubi” shaped pieces (salmon will shrink when cooked) and season both sides with salt and pepper. Lightly oil pan. Cook on medium heat till both sides brown. Set aside.
4. In a small bowl mix together mayo, salt, pepper, garlic powder, onion powder, sweet chili sauce and sriracha. Set aside.
5. Cut 4 nori sheets into halves.
6. Assemble musubi by filling 2/3 of your musubi mold with cooked rice. Sprinkle furikake. Press mold down all the way then release the outside mold while pressing down. Rice shape should pop out. Drizzle bang bang sauce on top, then place cooked salmon, then more sauce and green onions. Wrap with nori sheet with ‘shiny’ side outside and ‘rough’ side inside.
7. Enjoy!
