Bagels with Japanese-ish Fixings

Name: Bagels with Japanese-ish Fixings
Yield: 6 servings
Ingredients: 1 or 2 bagels per person, split; 1 1/2 cups Aonori Cream Cheese (recipe below); 1 pound Shiso Gravlax (recipe below), sliced thin; 1/2 red onion, sliced thin; 6 to 8 shiso leaves, cut into ribbons; Furikake, store-bought or your choice of homemade (see below); 12 ounces cream cheese, softened; 3 tablespoons aonori (powdered dried green seaweed); 1 pound skin-on salmon fillet, as fresh and beautiful as possible; 2/3 cup packed brown sugar; 1/3 cup kosher salt; 1 cup loosely packed sliced shiso leaves; 1/2 cup dried onion flakes; 1/2 cup aonori (powdered dried green seaweed); 2 tablespoons plus 1 teaspoon white sesame seeds; 2 tablespoons plus 1 teaspoon black sesame seeds; 1 tablespoon sugar; 1 teaspoon kosher salt; 2 cups tightly packed katsuobushi (bonito flakes); 1/3 cup white sesame seeds; 1/3 cup black sesame seeds; 1 tablespoon plus 1 teaspoon togarashi shichimi; 1 tablespoon kosher salt

By Ivan Orkin

September 13, 2019

Halved bages with gravlax pickled onion seaweed cream cheese and furikake.

Photo by Aubrie Pick

If you make your own bagels, you can take this to the next level by topping them with furikake in place of “everything” seasoning. If not, cream cheese with aonori (powdered dried green seaweed) and shiso gravlax will immensely improve store-bought bagels.

Recipe notes

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