Swap out that luncheon meat for nutritious, meaty Bristol Bay Sockeye Salmon and have fun with this musubi recipe!
Cook Time: 23 mins.
1 cup uncooked sushi rice, rinsed in cold water until water runs clear
6 ounces Bristol Bay sockeye salmon, pin bones removed, cut into 2×3-inch strips
2 tablespoons soy sauce
2 tablespoons brown sugar
1 sheet toasted nori, cut into 4 strips
2 eggs, lightly beaten
Splash of mirin (optional)
Cook rice according to packaging instructions and set aside.
Combine soy sauce, brown sugar and mirin in a medium zip-top bag. Add the salmon pieces, close bag and marinate for 15 minutes.
Meanwhile, heat a small nonstick pan over medium heat. Spray with cooking spray and add the egg to make a thin omelet. Once cooked through, remove from pan, let cool and cut into 2 inch wide strips.
Remove salmon from bag and place on baking sheet; broil until top is browned and fish is almost cooked through, about 6-8 minutes; remove skin.
Wet your hands and form 3 tablespoons of rice into a block shape. Place rice on a piece of plastic wrap or wax paper and sprinkle with furikake seasoning. Add a couple of strips of egg and a strip of salmon.
Lay a strip of nori, rough side up, on a cutting board and carefully set the rice, egg and salmon block upside down in the middle of it. Wrap nori around block and seal the strip to itself with a little water. Repeat steps 5 and 6 with remaining ingredients.