+
0 (0)

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).


HAVE YOU TRIED


Sweet corn and parsnip soup
Sweet corn and parsnip soup

Summer Spinach Salad
Summer Spinach Salad

Eggs Florentine
Eggs Florentine

Grilled Sea Bass With Indian-Spiced Cauliflower Puree
Grilled Sea Bass With Indian-Spiced Cauliflower Puree

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Salmon burgers
Grilled lobster with citrus and tarragon
Grilled shellfish and chicken
Shrimp and Papaya Salad