Onigirazu, or Japanese sandwich, at the yuzu marinated bar.
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
- 2 Large Nori leaves
- 300 g of cooked Japanese rice
- ½ tsp. salt (optional)
- 1 bar net (150 g)
- 1 tsp yuzu juice (or lemon)
- 1 cc of tamari (gluten -free)
- 1/2 cc of sesame oil
- 1/2 cc of grated ginger (or powder)
- 2 lettuce leaves
- A few cucumber rings or avocado strips (optional)
base
Trim
Preparation
- Bar marinade: Mix the yuzu (or lemon) juice, tamari, sesame oil and ginger. Marinate the bar net for 15 minutes.
Cooking: grill the bar in the pan or in the oven until it is golden, then effilutes it with a fork.
Assembly: Place a sheet of nori on a cling film, add a thin layer of rice in the center by forming a square.
Fill: Place half of the marinated bar, a lettuce sheet, 2 cucumber rings or avocado, then cover with another layer of rice.
Folding: fold the corners of the nori sheet to wrap the garnish in a compact square. Close the cling film by tightening well.- 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.
- Tasting: serve immediately or keep for a lunch on the go.