Smoked Salmon and Avocado Rice Triangles

Smoked Salmon and Avocado Rice Triangles Recipe
Photo: Leo Gong; Styling: Randy Mon
In Japan, omusubi—pressed rice pucks wrapped in nori —play the role that sandwiches do here.


Makes 8
Total time: 1 Hours

Recipe from


Recipe Time

Total: 1 Hours

Nutritional Information

Calories 158
Caloriesfromfat 16 %
Protein 5.3 g
Fat 2.9 g
Satfat 0.3 g
Carbohydrate 28 g
Fiber 1.2 g
Sodium 357 mg
Cholesterol 3.3 mg


1 1/2 cups sushi rice, such as Nishiki brand
1/4 teaspoon salt
1/2 large avocado, halved and thinly sliced
4 ounces sliced lox or nova salmon
4 teaspoons furikake* (Japanese sesame seed and seaweed seasoning), optional
3 sheets (each about 7 in. by 8 in.) toasted nori, each cut crosswise into 1-in. strips


1. Bring rice and 2 3/4 cups water to a boil, covered, then simmer 20 minutes. Let sit 10 minutes. Turn out onto a rimmed baking sheet and toss gently with salt.

2. Moisten your hands with water and divide rice into 8 balls. Set 1 ball on a piece of plastic wrap, pinch off half, and flatten remaining rice into a small round. Layer with avocado, salmon, and about 1/2 tsp. furikake, leaving 1/2-in. border around filling. Top with rest of rice and use plastic to help you form a blunt triangle about 1 in. thick. Repeat with remaining rice and fillings.

3. Position base of 1 rice triangle facing you. Center 1 nori strip over rice, angling it diagonally from left bottom corner. Tuck ends around triangle. Place 2nd nori strip over first, angled the opposite way; tuck ends under. Lay 3rd strip over and flush with base of triangle and tuck ends under.

*Find furikake at Asian grocery stores.

Note: Nutritional analysis is per triangle.

September 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note