Onigirazu , often called the “Japanese rice sandwich”, is a modern and practical version of onigiri . Easier to shape, it allows you to generously wrap fittings of your choice with sushi rice and nori seaweed. In this gluten -free yuzu marinated bar is an original and elegant version of this little sandwich: it is slightly tart married perfectly with soft rice. Ideal for a quick lunch or a picnic, this Japanese onigirazu without gluten is as aesthetic as it is delicious and is a perfectly gluten-free alternative with sandwich. Discover this balanced recipe without delay.
Ingredients
base
Trim
Preparation
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Bar marinade: Mix the yuzu (or lemon) juice, tamari, sesame oil and ginger. Marinate the bar net for 15 minutes.
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Cooking: grill the bar in the pan or in the oven until it is golden, then effilutes it with a fork.
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Assembly: Place a sheet of nori on a cling film, add a thin layer of rice in the center by forming a square.
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Fill: Place half of the marinated bar, a lettuce sheet, 2 cucumber rings or avocado, then cover with another layer of rice.
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Folding: fold the corners of the nori sheet to wrap the garnish in a compact square. Close the cling film by tightening well.
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Rest: Let stand for 5 to 10 minutes in the refrigerator so that the Nori is softening, remove the cling film, then cut in half.
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Tasting: serve immediately or keep for a lunch on the go.
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