Japanese Breakfast Recipe

Cook the Rice

Rinse the Japanese short-grain rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for another 10 minutes.

Prepare the Smoked Salmon

While the rice is cooking, slice the smoked salmon into bite-sized pieces.

Add Furikake

Once the rice is cooked and has rested, fluff it with a fork and sprinkle the furikake seasoning over the top. Mix gently to combine.

Make the Pickling Solution

In a small saucepan, combine rice vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve completely. Remove from heat and let it cool.

Pickle the Cucumbers

Slice the cucumber thinly using a mandoline or sharp knife. Place the cucumber slices into a clean jar or bowl and pour the cooled pickling solution over them. Ensure all slices are submerged. Let them pickle for at least 30 minutes in the refrigerator.

Add Sesame Seeds

Before serving, sprinkle sesame seeds over the pickled cucumbers for added texture and flavor.