In Japan, omusubi—pressed rice pucks wrapped in nori —play the role that sandwiches do here.

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Credit: Leo Gong; Styling: Randy Mon

Recipe Summary

1 hr
Makes 8


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

158 calories; calories from fat 16%; protein 5.3g; fat 2.9g; saturated fat 0.3g; carbohydrates 28g; fiber 1.2g; sodium 357mg; cholesterol 3.3mg.