Preheat oven to 375 degrees F.

Place a large piece of parchment (about 15″ x 15″ – the size of sqaure from a standard roll) on a plate (the curved edge of the plate will help hold everything as you fold the packets…)

On one side, close to, but not over the center, place 1/3 cup rice, leaving a good amount of space at the outside edge. Top with half the garlic, onion, and bell peppers. Add a piece of salmon on top and finish off with a lemon slice (or two).

Use one tablespoon per packet each of Mirin (or sherry) and oil, 1/2 tablespoon of the rice vinegar, and drizzle over the top of the salmon.

Fold, using directions below. Place on a rimmed baking sheet (just in case of leaks and to make it easier to add and remove from the oven). Repeat with the remainder of the ingredients.

Bake in a 375-degree F. oven for about  12 to 15 minutes. The packets are done as soon as they are puffed up and have begun to color a bit, so watch carefully.

Open packets right away, or they will continue to cook. You can tear open, cut open, or just put a slit in the middle of the packet with a knife. Hot steam will likely escape.

Folding Instructions:

This is a fun project for kids in the kitchen!

• Fold the parchment or foil in half, enclosing the fish – you can trim your parchment into a round or a heart, but it’s not necessary.
• Starting on one side of the end, turn the edge over (it will make a small triangle), then holding that triangle in place, move over about an inch or so and make another fold.
• Continue around parchment, forming a packet. Tuck the end under.
• If, for some reason, your tucked end won’t stay down (which happens sometimes), place a paper clip over it. If you don’t have a paper clip handy, just lay a butter knife over the end to hold it down.