Salmon Musubi

PREP TIME: 30 min.


1 cup uncooked sushi rice, rinsed in cold water until water runs clear

6 ounces sockeye salmon, pin bones removed, cut into 2x3-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) 

Furikake seasoning


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.