Smoked Salmon Onigiri with Chili Garlic Crunch
Declan Chapin
Ingredients
2-3 cups cooked sushi rice
avocado, diced
chili garlic crunch
seaweed sheets, cut into thin strips
furikake seasoning
onigiri mold
Directions
Starting with room temperature or slightly warm sushi rice, add a scoop of rice to the onigiri mold and then add a small amount of smoked salmon or smoked salmon dip, avocado, and chili garlic crunch to the center.
Top it with more rice (until the filling is covered) and use the top of the onigiri mold to press it into shape.
Remove the onigiri from the mold and press a small piece of seaweed across the bottom.
Top with furikake seasoning.
Serve with soy sauce and enjoy!
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