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
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

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. 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. 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. 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.
  4. *Find furikake at Asian grocery stores.
  5. Note: Nutritional analysis is per triangle.
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