Onigirazu , often called the “Japanese rice sandwich,” is a modern and practical version of onigiri . Easier to shape, it allows you to generously wrap your choice of fillings with sushi rice and nori seaweed. In this gluten-free yuzu -marinated sea bass is an original and elegant take on this little sandwich: its slightly tangy flavor pairs perfectly with the fluffy rice. Ideal for a quick lunch or picnic, this gluten-free Japanese onigirazu is as beautiful as it is delicious and is a perfect gluten-free alternative to the traditional sandwich. Discover this balanced recipe now.
Ingredients
base
Trim
Preparation
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Sea bass marinade: Mix together yuzu (or lemon) juice, tamari, sesame oil, and ginger. Marinate the sea bass fillet for 15 minutes.
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Cooking: Grill the sea bass in a pan or oven until golden brown, then flake it with a fork.
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Assembly: Place a sheet of nori on a piece of cling film, add a thin layer of rice in the center, forming a square.
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Filling: Place half of the marinated sea bass, a lettuce leaf, 2 slices of cucumber or avocado, then cover with another layer of rice.
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Folding: Fold the corners of the nori sheet over to enclose the filling in a compact square. Seal the cling film tightly.
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Resting: Let it rest for 5 to 10 minutes in the refrigerator to soften the nori, remove the cling film, then cut in half.
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Serving suggestion: Serve immediately or store for a quick lunch.
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