Bagels with Japanese-ish Fixings

Ingredients

• •8 pieces bagels
• •1½ cups Aonori Cream Cheese
• •1 pound Shiso Gravlax
• •½ whole red onion
• •6 leaves shiso leaves
• •¼ cup Furikake
• •12 ounces cream cheese
• •3 tablespoons aonori
• •1 pound salmon fillet
• •⅔ cup brown sugar
• •⅓ cup kosher salt
• •1 cup shiso leaves
• •½ cup dried onion flakes
• •½ cup aonori
• •2 tablespoons white sesame seeds
• •2 tablespoons black sesame seeds
• •1 tablespoon sugar
• •1 teaspoon kosher salt
• •2 cups katsuobushi
• •⅓ cup white sesame seeds
• •⅓ cup black sesame seeds
• •1 tablespoon togarashi shichimi
• •1 tablespoon kosher salt

Cooking Instructions

1. 1.

   Use a spoon or spatula to mix the cream cheese and aonori together in a bowl. This will keep, covered, in the fridge for a few days.

   5 min

2. 2.

   Using tweezers, carefully remove any pin bones from the salmon fillet. Find a deep baking dish or plastic container that holds the fish snugly.

   10 min

3. 3.

   Combine the sugar, salt, and shiso in a bowl. Sprinkle a 1/2-inch layer of the mixture in the baking dish and lay the salmon on top, skin side down. Pack the fish in the rest of the salt-sugar-shiso mixture and cover loosely with a large piece of plastic wrap. You need to weight down the salmon, which you can go about in a couple different ways: A) If you have a dish or container that is slightly smaller than the one the salmon is sitting in, set the smaller container on top of the fish and weight it down with a few cans or a brick; B) Alternatively, fill a large zip-top bag three-quarters full with cold water and seal. Nestle the bag over the piece of fish. If the bag hangs over the sides of the baking dish, pour out some of the water and reseal. In either case, wrap the whole apparatus tightly in plastic wrap and allow the fish to cure in the refrigerator for 1 day.

   1440 min

4. 4.

   After a day, unwrap the fish and flip it over, being sure all the flesh comes into contact with the curing mix (which should be mostly liquid at this point). Weight the fish down again and wrap it again in fresh plastic. Cure in the fridge for 3 or 4 more days, depending on the thickness of your fillet. The gravlax is ready when the fish is firm to the touch.

   5760 min

5. 5.

   Wipe the cure off the salmon and wrap it in clean plastic wrap. Refrigerate until ready to serve. It will keep for up to a week.

   10 min

6. 6.

   Pulse the dried onion in a food processor or spice grinder five times, or until powdery. Transfer to a bowl, add the remaining ingredients, and stir well. Store in an airtight container for up to a couple weeks. Give it a good shake before serving.

   10 min

7. 7.

   Working in batches, use a mortar and pestle, food processor, or spice grinder to pulverize the katsuobushi flakes into a fine powder. Transfer to a bowl, add the remaining ingredients, and stir well. Store in an air-tight container for up to a week.

   15 min

8. 8.

   Set out a spread of the sliced bagels and toppings and let people do as they please.

   5 min