Salmon Musubi With Spicy Avocado Crema Recipe

Craving a fusion of bold flavors and unique textures? Salmon Musubi with Spicy Avocado Crema might just become your new favorite snack or meal!

Inspired by the classic Hawaiian Spam Musubi, it swaps out processed meat for tender, flavorful salmon marinated in a sweet and savory teriyaki glaze. The result is a delicious, gourmet twist on a beloved staple that’s both satisfying and nutritious.

Why You’ll Enjoy Salmon Musubi With Spicy Avocado Crema

Combining the comfort of Hawaiian cuisine with the refined touch of Japanese flavors, Salmon Musubi with Spicy Avocado Crema offers a balanced bite that’s both satisfying and refreshing.

The grilled salmon, with its caramelized teriyaki glaze, pairs perfectly with the creamy, slightly spicy avocado crema. It feels lighter and healthier than the traditional Spam version while still delivering a bold, umami-packed taste. Plus, it’s visually appealing, with the vibrant green avocado contrasting against the golden salmon and crisp nori wrap.

It’s a practical choice too. Make a quick snack to satisfy your cravings, prep it for lunch at work, or put together a few for sharing with friends. The combination of flavors and textures will catch everyone’s attention, and it’s easy to carry along wherever you go.

Ready to take your musubi game to the next level? Follow this step-by-step guide to craft your very own Salmon Musubi masterpiece!

Salmon Musubi With Spicy Avocado Crema Recipe

Blending the warmth of Hawaiian cuisine with the elegance of Japanese flavors, Salmon Musubi with Spicy Avocado Crema offers a harmonious mix of comforting richness and refreshing zest.

Ingredients

For the Salmon Musubi

• 200 g salmon fillet
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• salt and pepper to taste

For the Sushi Rice

• 2 cups sushi rice
• 2 cups water
• 1/4 cup  rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

For the Spicy Avocado Crema

• 1 ripe avocado mashed
• 2  tablespoons mayonnaise
• 1 tablespoon sriracha
• 1/2  lime juice
• pinch salt

For Assembly

• 4 sheets nori seaweed
• furikake seasoning optional

Instructions

Step 1: Cook the Rice

• Rinse sushi rice under cold water until the water runs clear.
• Cook the rice in a rice cooker with water.
• In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
• Once the rice is cooked, gently fold in the vinegar mixture. Let it cool to room temperature.

Step 2: Prepare the Salmon

• In a bowl, combine soy sauce, mirin, brown sugar, garlic, and ginger.
• Marinate the salmon fillet for 15 minutes.
• Grill or pan-sear the salmon over medium-high heat for 3–4 minutes on each side, until cooked through and caramelized.
• Let it cool slightly, then flake the salmon into chunks.

Step 3: Make the Spicy Avocado Crema

• In a blender or food processor, combine avocado, sriracha, lime juice, and salt.
• Blend until smooth and creamy. Set aside.

Step 4: Assemble the Musubi

• Wet your hands and shape a handful of sushi rice into a rectangle.
• Sprinkle a bit of furikake on the rice.
• Add a spoonful of salmon chunks and a drizzle of avocado crema on top.
• Place a slice of pickled ginger if using.
• Wrap the musubi with a strip of nori, pressing gently to secure.

Step 5: Serve and Enjoy

• Serve immediately or wrap tightly in plastic wrap for later. Enjoy with extra avocado crema on the side!

Notes

Tips:

• You can use a musubi press for perfectly shaped rice blocks.
• Swap the salmon with smoked salmon for a different flavor profile.
• Add a sprinkle of toasted sesame seeds for extra crunch!

Enjoy your meal! E ʻai kāua!

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