Wrapped Salmon and Rice Recipe

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Trying to avoid the plane food for when I travel, I make this salmon shushi rice for the trip. It is much better than the plane food or airport food. It is very easy to eat - think of it as Japanese sandwich. I would make it the night before and refrigerate in a plastic sandwich bag. In the morning, I just grab it and drop it in my bag. By the time, I was on the plane, it wasn't that cold any more. Just right for snack.

This is also good for picnic or bike ride trip. Make sure you have plenty of water because it is quite dry.

1 Servings, Prep Time: , Total Time:

1 cup cooked rice
salt
1 piece salty salmon
1 piece seaweed - nori

Method

Salty salmon is available at most Japanese or Korean groceries. But don't panic if your can't find any. Get a piece of fresh salmon (2x2x6). Sprinkle about 1 teaspoon of salt on the fish. Let marinade in the fridge for 1-2 days.

Broil the fish - about 5 minutes on each side. Break it up into small pieces. Get a piece of plastic food wrap (1 ft by 1 ft). Put a cup of rice in the middle. Sprinkle the fish on to rice. Grab each corner of the plastic and press the rice to gather. Try to keep the fish inside, like a filling. Press the rice ball into a triangle. Remove the plastic and wrap the rice with half a sheet of seaweed.