Smoked Salmon Musubi

8oz. Peppered, PNW Smoked Salmon

1/4c Kewpie Mayonnaise

1/2T Chili Crisp Oil

1/4c Green Onion, thinly sliced

4 Sheets Nori, cut in half

4c Short-Grain White Rice, cooked and warm

2t Nori Komi Furikake

Musubi Mold

In a small bowl, whisk together the mayonnaise, chili crisp, and green onions.

Lay one strip of nori on a cutting board, shiny side up. Place the musubi mold across the middle of the nori. Fill the mold with about 1/2c of rice. Sprinkle the rice with furikake. Top with a slice of smoked salmon. Add a dollop of the spicy mayo. Sprinkle another bit of furikake, and top with a second layer of 1/2c rice. Press the stack firmly with the mold press. Slide the outside mold up and off the stack. Wrap the top end of the nori over the molded rice, then the bottom. Turn the musubi over to seal the two ends. 

Serve immediately or wrap in plastic wrap and store in the fridge for up to 5 days.