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Categories: Fish and shellfish, Sauces and condiments

Smoked salmon onigiri filling

Smoked salmon onigiri filling
Glenn Koenig / Los Angeles Times

When I was growing up in Tokyo in the '60s, we had bento day at school once a week. This meant Mother had to get up early and fix lunch for her five children. We were proud of her bento, ... Read more

Total time: 10 minutes | Makes enough filling for 4 onigiri
  • 3 ounces smoked salmon, thinly sliced

Step 1Heat the broiler. Place slices of the salmon on a foil-lined baking sheet and broil until the surface of the fish turns opaque, 1 to 1 1/2 minutes on each side depending on the heat of the broiler. Remove and set aside just until the fish is cool enough to be handled. Flake the salmon using your fingers.

Step 2The salmon can be used as a filling within the onigiri or can be mixed together with the rice before forming onigiri (use half the amount of cooked rice for the basic onigiri recipe).

Each of 4 fillings (before adding to onigiri):
58 calories; 4 grams protein; 1 gram carbohydrates; 1 gram fiber; 4 grams fat; 1 gram saturated fat; 10 mg cholesterol; 0 sugar; 108 mg sodium.
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