Featured in blog: Allow myself to introduce my….self…
- Steamed white rice (sushi rice preferred but jasmine is ok for musubi)
- Nori sheets
- Portuguese sausage
- Teriyaki sauce
What you want to do first is steam the rice. While that steams, cut the sausage in long strips, then pan fry them on medium-high heat. They will be done when they are a little brown and slightly crispy. When done place on paper towels to cool but keep the oil from the sausage in the pan. Now put the salmon in that same pan and on the same heat, drizzle on some teriyaki sauce and cook on one side for about 8 minutes. Flip the salmon over, then, cook the other side for about 8 minutes, drizzling on more teriyaki sauce. When done, remove from pan and set on a plate. Next get the nori sheet and place on a sushi mat. Cover the nori with rice, salmon, and Portuguese sausage. Leave about an inch of space on the end of the nori so you can close and seal it. Sprinkle on a little Furikake and then roll it up in the mat. Taking a sharp knife, run it under some warm water and slice into equal-sized rounds. With every other cut, run the knife under warm water since this will help the knife cut through the nori and not tear away at it.