Smoked Salmon Musubi
Author: Guava Rose
Prep time: 20 mins
Total time: 20 mins
A non-traditional lemon dill musubi topped with smoked salmon
  • 4 c. freshly cooked short grain white rice, sushi grade preferably, cooled
  • 2 T. chopped fresh dill
  • 3 T. lemon juice
  • finely shredded zest of one lemon
  • 4-5 oz. sliced smoked salmon (translucent type)
  • Cherry tomatoes, thinly sliced
  • Capers
  • Lemon slice slivers
  1. Gently mix dill, lemon juice and lemon zest into rice.
  2. Dip bottom of musubi mold into cool water. Shake excess water off. Place a piece of sliced smoked salmon into the bottom of each musubi well. Pack rice on top of salmon. Dip musubi mold top into cool water, shake off excess water, place over the rice and press down firmly. Remove top, turn mold over and gently push each musubi out. Repeat with the remaining rice and salmon.
  3. If you don't have musubi molds, just press together about 3 T. of rice and hand shape into football shaped logs before topping with smoked salmon. Keep a bowl of cool water to dip your hands into before shaping each log (this will help to keep the rice from sticking to your hands).
  4. Arrange musubi on a platter. Garnish the tops with capers, cherry tomato slices, and lemon slice slivers. Cover platter completely and tightly with plastic wrap (or rice will start to harden). Refrigerate if not serving right away. Allow musubi to warm to room temperature before serving. These are best made and eaten on the same day.
  5. Variation: Roll musubi in sheets of nori seaweed using a spam musubi mold, then cut into slices. Recipe makes about 5 whole musubi from a single-sized spam musubi mold.
Recipe by Guava Rose at