The contrast of chewy, sticky rice and buttery-smooth salmon make for delightful eating. Each of these two recipes features harmonious combinations … either will make a warming breakfast or a luscious portable lunch.
Mochi (moh-chee) is a traditional Japanese energy snack, made by pounding steamed rice and then allowing it to harden or “cure”. Mochi comes in sheets you cut to size, and it re-softens and forms a hollow pocket when baked. You’ll find mochi in many natural food markets and Japanese or Asian specialty stores. These recipes call for regular, white rice mochi; you could use whole-grain brown rice mochi instead, for added nutrition and a nutty flavor.
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.