Onigirazu, or Japanese Sandwich, with Sea Bass marinated in Yuzu.

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.

Preparation time: 20 minutes

Cooking time: 10 minutes

Rest time: 15 minutes

Total time 45 minutes

Cooking method: Ninja Foodi , Traditional

Difficulty: Beginner

Servings: 2

Special diet: suitable for gluten-free diet

Ingredients

base

2 large sheets of nori
300g of cooked Japanese rice
½ tsp salt (Optional)

Trim

1 sea bass fillet (150 g)
1 tbsp of yuzu (or lemon)
1 tsp tamari (gluten-free)
1/2 tsp sesame oil
1/2 tsp (or powdered) ginger
2 lettuce leaves
a few cucumber slices or avocado slices (Optional)

Preparation

1
Sea bass marinade: Mix together yuzu (or lemon) juice, tamari, sesame oil, and ginger. Marinate the sea bass fillet for 15 minutes.
2
Cooking: Grill the sea bass in a pan or oven until golden brown, then flake it with a fork.
3
Assembly: Place a sheet of nori on a piece of cling film, add a thin layer of rice in the center, forming a square.
4
Filling: Place half of the marinated sea bass, a lettuce leaf, 2 slices of cucumber or avocado, then cover with another layer of rice.
5
Folding: Fold the corners of the nori sheet over to enclose the filling in a compact square. Seal the cling film tightly.
6
Resting: Let it rest for 5 to 10 minutes in the refrigerator to soften the nori, remove the cling film, then cut in half.
7
Serving suggestion: Serve immediately or store for a quick lunch.

Keywords: onigiri, Japanese rice sandwich, fish onigirazu, gluten-free Japanese recipe, yuzu-marinated sea bass, gluten-free bento