Smoked Salmon and Avocado Rice Triangles
Photo: Leo Gong; Styling: Randy Mon
In Japan, omusubi—pressed rice pucks wrapped in nori —play the role that sandwiches do here.
Yield: Makes 8
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Amount per serving
- Calories: 158
- Calories from fat: 16%
- Protein: 5.3g
- Fat: 2.9g
- Saturated fat: 0.3g
- Carbohydrate: 28g
- Fiber: 1.2g
- Sodium: 357mg
- Cholesterol: 3.3mg
- 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.
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