Furikake and Lox, Bagel or Bowl

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Whether it be with the crisp jolt of Persian cucumbers, the comforting give of an avocado, or the subtle smoke of lox, our Jacobsen Co. Furikake puts the final touch on these Sunday-brunch worthy foods. Assemble this bagel with us or, if you're staying away from gluten, mix it up into a morning bowl. 

Recipe by Kourtney Paranteau

Serves 1 

INGREDIENTS

For the bagel:

  • 1 sesame seed bagel, toasted
  • 2 tbsp chive cream cheese
  • ½ Persian cucumber, sliced
  • 2 ribbons of lox or cold smoked salmon
  • A pinch of pickled red onions
  • 1 green onion, sliced
  • Several liberal shakes of Jacobsen Co. Furikake

PROCESS

Spread chive cream cheese over both sides of the toasted bagel, and on one side create a layer of cucumbers and red onion and on the other drape the salmon. Sprinkle green onions and Furikake over both halves. Then, make what we hope to be the hardest decision of your day - to eat your lox bagel as a sandwich or open face. 

INGREDIENTS

For the bowl:

  • ½ cup cooked white rice
  • 2 tsp sesame oil 
  • ½ avocado, rolled into a rose
  • 2 ribbons lox or cold smoked salmon
  • 1 soft boiled egg
  • A pinch of pickled red onions
  • 1 green onion, sliced
  • Several liberal shakes of Jacobsen Co. Furikake

PROCESS

Simply stir sesame oil into the white rice and fluff the rice into a bowl. Thoughtfully place the other components of the bowl over the rice's surface, garnish with green onions and Furikake, enjoy! 

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