Lox-Stuffed Mochi Two Ways

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Lox-Stuffed Mochi Two Ways

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Created and presented by Myra Kornfeld

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.

Serves 2

Lox and Avocado Recipe

2 mochi squares (2x2-inch each)

2 ounces wild Alaskan sockeye nova lox

1/4 avocado, sliced

2 teaspoons chopped fresh dill

Preheat an oven (even a toaster oven will work) to 450˚F*. Have ready a parchment-covered baking sheet. (If you do not have access to parchment paper, oil the pan lightly.)
Add the mochi and bake for 10 minutes*, until the mochi has puffed and almost doubled in size.
Remove it from the oven, cut a pocket, and stuff it with the lox and avocado. Sprinkle the avocado with fresh dill.

*Follow your mochi-package directions if they differ from these.

Lox, Cream Cheese, and Pickled Onions Recipe

2 mochi squares (2x2-inch each)

2 ounces wild Alaskan sockeye nova lox

2 teaspoons cream cheese

1/2 teaspoon capers, drained and rinsed (optional)

Sprinkling of chopped chives

1/4 cup pickled onions (recipe below)

Preheat an oven (even a toaster oven will work) to 450˚F*. Have ready a parchment-covered baking sheet. (If you do not have access to parchment paper, oil the pan lightly.)
Add the mochi and bake for 10 minutes*, until the mochi has puffed and almost doubled in size.
Remove it from the oven, make a pocket, and stuff with the lox, cream cheese, and a sprinkling capers and chives. Top with a mound of pickled onions.

*Follow your mochi-package directions if they differ from these.

Pickled Red Onions

2 cups red onions

1/4 cup red wine vinegar

1/2 cup water

1/2 teaspoon salt

Blanch the red onions for a few seconds in a pot of boiling, salted water.
Heat the vinegar, water, and salt until it reaches a boil. Pour over the onions and let sit until the onions are at room temperature.
Transfer to a container and store in the refrigerator for up to three weeks.

About Myra Kornfeld

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.

Learn more at MyraKornfeld.com.

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