Sunday evening, it's often TV evening and children often ask me in my heart: mom tonight is Pizza? I wanted to be a little more original (and reasonable) and remembered these little Japanese sandwiches that change sushi: Onigiri . These famous Japanese rice dumplings are both practical and delicious. Traditionally consumed in Japan as a quick meal, they are available in a multitude of flavors and accompaniments, which is ideal when you do the cupboard. They can be stuffed with grilled salmon, spicy tuna, chicken mixed with laughing cow, in short what makes you happy and especially what you have left in the fridge. You surround the base of a nori seaweed strap to catch them more easily. These small bites are naturally gluten -free , provided you use tamari rather than conventional soy sauce. Easy to prepare, they are perfect for a picnic or a light lunch. Unlike sushi or maki, rice is not mixed with sugar and vinegar so it is healthier. We can create classic versions but also more original versions, such as lawyer-ssame or marinated bar in Yuzu. Find out how to make delicious gluten -free onigiri , with ease! You can also try the sandwich version, even simpler and a little bigger: onigirazu !

Japanese onigiri recipe: stuffed rice dumplings, gluten -free.

Japan

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Preparation time 1 hrs Cooking time 30 mins Rest time 20 mins Total time 1 hr 50 mins

Difficulty: Beginner Servings: 10

Author: Gluten Escape Cooking method: Ninja Foodi, Traditional

Ingredients

Servings

• 300 g of rice

• 400 ml of water
• 1 NORI sheet (optional)
• ¹ ⁄ ₂ cc of salt (optional)
• Choice of choice:
• Crumbled grilled salmon
• Teriyaki chicken
• Spicy tuna
• Grilled bar at Yuzu
• 1 tsp tamari (or gluten -free soy)

Preparation

1. Cooking the rice with the pan: rinse the rice several times in cold water until it becomes clear. Drain at least 10 minutes. Cook depending on the package instructions or in a saucepan with 400 ml of water, cover and simmer over low heat for 15 minutes. Let stand for another 10 minutes off the heat.
2. Cooking the rice in the ninja food: rinse the rice several times in cold water until it becomes clear. Drain at least 10 minutes. Cook the 300 g of rice with 460 ml of water in pressurization mode, HI, 2 minutes, Delayed Release.

3. Seasoning: Gently mix the cooked rice with salt (if used). Let cool a little to be able to handle the rice but use it still lukewarm.

4. Shaping: humidify your hands and take a portion of rice. Form a ball in the palm of your hand, create a small hole and place the garnish in the center. Compact slightly by forming a ball around the garnish. Shape a triangle or use a special onigiri mold like these .

5. Adding the nori (optional): cut a strip of nori and surround the base of onigiri for better grip.
6. Grilled version (Yaki onigiri): slightly brush the Tamari onigiri and grill it in the pan until you get a golden crust.
7. Serve immediately or keep them packed in cling film. These gluten -free onigiri are perfect for a quick and balanced meal!

8. Possible fillings but you will do according to what you have and what you like: spicy cooked tuna (tuna in a box, siracha, mayonnaise, soy sauce, sesame seeds ...); Grilled salmon, spicy or not, cooked chicken/chicken that laughs/dried tomatoes or cooked chicken, marinated in a Teriyaki sauce. 

   

Note

You can sprinkle the onigiri with sesame seeds, fresh or dry herbs.

Keywords: Onigiri, Japanese gluten-free recipe, Japanese rice dumplings, Japanese gluten-free skate, Japanese rice, gluten-free bento

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