EatingWell

Smoked Salmon Brown Rice Onigiri

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ACTIVE: 50 min TOTAL: 1 hr 40 min

TO MAKE AHEAD: Refrigerat­e for up to 2 days.

EQUIPMENT: 4-oz. ramekin

These Japanese rice triangles can be made simply with seasoned rice or filled with vegetables or protein. Cooking a bit of starchier short-grain white rice with the brown ensures they hold together—but still gives you a filling dose of fiber.

21/2 cups water

1 cup short-grain brown rice

1/4 cup short-grain white rice

1 teaspoon salt

2 teaspoons seasoned rice vinegar

2 ounces smoked salmon, skin and pin bones discarded, finely chopped

1 scallion, finely chopped

1 tablespoon mayonnaise 2 sheets roasted nori seaweed, cut into 16 2-by-4-inch strips

2 tablespoon­s toasted sesame seeds

1. Combine water, brown rice, white rice and salt in a medium saucepan. Cover and bring to a boil over high heat. Reduce heat to low and simmer gently until the water is absorbed and the rice is very tender, about 40 minutes. Remove from heat and let stand, covered, for 10 minutes. Stir in vinegar and spread the rice on a large baking sheet until just cool enough to handle, about 5 minutes.

2. Meanwhile, combine salmon, scallion and mayonnaise in a small bowl. Place seaweed strips on your work surface. Spread sesame seeds on a plate.

3. Line a small (4-ounce) ramekin with plastic wrap, leaving about 4 inches hanging over the sides. Scoop 2 tablespoon­s of the rice into the ramekin and top with 1 teaspoon of the salmon mixture in the center. Top with another heaping tablespoon rice and spread to cover the salmon. Bring the edges of the plastic up and twist the ends together, compacting the rice into a ball.

4. Untwist the plastic to loosen it a bit, and form the rice ball into a triangle shape about

3/4 inch thick. Unwrap and place the base of the triangle in the center of a piece of seaweed. Bring the sides of the seaweed up and press gently with a damp finger to adhere to the rice. Dip the edges of the triangle in sesame seeds. Repeat with the remaining ingredient­s to make 16 onigiri.

SERVES 8: 2 onigiri each

Cal 143 Fat 3g (sat 0g) Chol 2mg Carbs 24g

Total sugars 0g (added 0g) Protein 5g Fiber 2g

Sodium 371mg Potassium 137mg.

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