Smoked salmon onigiri filling
Total time: 10 minutes
Servings: Makes enough filling for 4 onigiri
3 ounces smoked salmon, thinly sliced
1. Heat 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 1½ 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.
2. The 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.Copyright © 2014, Los Angeles Times