Miso Salmon Onigiri Lunch Box

Onigiri are rice parcels shaped around a small filling, making them convenient to carry once properly cooled and packed. This version uses baked salmon mixed with a little miso and mayonnaise. Cook short-grain rice until tender and sticky, keep your hands damp while shaping, and avoid overfilling so each triangle seals.

Makes: 8 onigiri
Prep: 25 minutes
Cook: 30 minutes

Ingredients

• 1 cup uncooked short-grain rice
• 1 1/4 cups water, or the amount directed by the rice package
• 8 ounces skinless salmon fillet
• 1 teaspoon neutral oil
• 1 teaspoon white miso
• 1 tablespoon mayonnaise
• 1 teaspoon soy sauce
• 1/4 teaspoon fine salt, for shaping
• 2 sheets toasted nori, cut into 8 strips
• 1 cup shelled edamame, cooked according to package directions, to serve
• 1/2 cucumber, sliced, to serve

Method

1. Rinse the rice in a bowl of cool water, changing the water several times until it is less cloudy. Drain well, then cook with the measured water according to the rice package directions.
2. Meanwhile, heat the oven to 400°F. Put the salmon on a small lined baking sheet, rub with oil, and bake for 10 to 14 minutes, until the thickest part reaches 145°F and flakes easily. Cool briefly.
3. Flake the salmon into a bowl and stir in the miso, mayonnaise, and soy sauce.
4. When the rice is cooked, let it stand covered for 10 minutes, then fluff gently. While it is still warm, dampen your hands and rub a small pinch of salt between your palms.
5. Place about 1/3 cup rice in one hand, make a shallow hollow, add 1 teaspoon salmon filling, and cover with a little more rice. Shape gently into a triangle. Repeat to make 8.
6. Wrap each onigiri with a strip of nori. Serve with edamame and cucumber, or cool and pack according to current food-safety guidance.

Variations

Use flaked cooked chicken or finely chopped cooked mushrooms instead of salmon. Add a few sliced scallions to the filling, or leave the nori separate until serving so it stays crisp.

Storage and reheating

Rice and fish need careful handling. Cool and refrigerate the onigiri promptly in a covered container, keep them chilled during transport, and use within 1 day. Reheat until steaming throughout, or eat chilled if kept properly cold.

For other portable ideas, read the packable lunches for mixed schedules guide and plan dinner leftovers as tomorrow's lunch. Organize the ingredients in the Lucru Home meal planner before your next shop.