This heavily seasoned salmon musubi is thick, sweet, spicy, and balanced with some citrus to cut it all down. It's finger-licking good and can also be used as a base for rice dishes.
1. cook rice
2. slice salmon into ‘musubi’ sized, save excess pieces for “salmon bites”. lightly season with pepper. set aside
3. combine all honey butter cajun seasonings in a bowl. set aside
4. roll out, cut, and squeeze lemon with kewpie mayo in a bowl, combine and set aside.
5. oil pan lightly and cook salmon on medium heat on til it browns on both sides and the ‘sides’. remove from pan then let rest for 2 min. lather honey cajun butter on both sides of the salmon.
6. form a musubi rice shape with musubi mold, top with furikake, lemon kewpie, and cajun salmon. wrap in a large strip of nori and enjoy!
