Here we go again on our Season 3 Musubi series! Today I took our classic spicy salmon bowl and made it pocket sized. I added masago for extra bursts of umami flavor and torched it for char, just like our sushi bakes. This was sooo easy too! Enjoy 🫶
1. Wash rice thoroughly. Cook rice.
2. Slice salmon into musubi shaped sizes (if you don’t want it too thick you may slice them thinner) and season lightly with salt and pepper.
3. Cook salmon on low medium heat until all sides are brown. Set aside.
4. Prepare sauce by mixing kewpie mayo, lemon/lime, sugar, sriracha, and masago.
5. Cut 4 nori sheets into halves.
6. Assemble musubi by filling 2/3 of your musubi mold with cooked rice. Press down on the rice with mold. Sprinkle furikake. Press mold down all the way then release the outside mold while pressing down. Layer your mayo sauce. Top with cooked salmon then spread more spicy mayo sauce on top. Torch the mayo until slightly charred. Wrap with nori sheet with ‘shiny’ side outside and ‘rough’ side inside.
7. Enjoy!
