ONIGIRAZU RECIPE - JAPANESE RICE SANDWICHES

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ONIGIRAZU RECIPE - JAPANESE RICE SANDWICHES

Music: SAKURA - Japanese Folk Song
Arrangement and Piano: Elvan A. ULUCINAR

In this episode, I'd like to show you my version of Onigirazu recipe. Which I find much easier than to prepare Sushi or Onigiri. Plus you can add more fillings into it. I did not buy anything special, except for Sushi rice and Nori sheets and prepared them with the ingredients on hand. You can add any fillings you like.

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INGREDIENTS

2 cups sushi rice - 2 1/2 cups water
7-8 Nori sheets
1 cup mixed vegetable in brine (optional)
3-5 lettuce leaves
1-2 slices of cheese (sliced julienne)
2 eggs
2 cans of tuna - 1 onion
2 small cucumbers - 2 cherry tomatoes
1 carrot - 1 capia pepper
1/2 cup light mayonnaise
1/2 tsp mustard
2-3 tsp lemon juice
Salt, pepper, granulated sugar
1/3 cup rice vinegar (or white vinegar)


DIRECTIONS

Rinse 2 cups rice and transfer into a medium size sauce pan.
Add 2 1/2 cups water and bring to a boil over medium high heat.
Then stir, reduce the heat to the lowest possible setting, cover and cook for about 10 minutes or until rice is cooked.
Meanwhile, combine 1/3 cup vinegar, 1 tsp or to taste salt, 1 tsp sugar in a pan and bring to a boil while stirring, then turn off the heat.
For the dressing: mix 1/2 cup mayonnaise, 1/2 tsp mustard, lemon juice, a pinch of salt, pepper and sugar then set aside.
Check the rice for doneness then turn of the heat and let stand for 5 minutes, covered.
Transfer into a bowl, pour the vinegar mixture over and mix well.
Cover and let cool completely for about 1 hour.
Meanwhile, prepare the fillings.
Cut Lettuce leaves into rectangular shape.
Slice or cut cucumbers into thin matchsticks.
Slice tomatoes.
Cut the carrot into thin matchsticks.
Cut the pepper into thin matchsticks.
Cut the onion into small cubes.
I saut the veggies for 2-3 minutes for the flavor.
Saute chopped onions, peppers and carrots seperately, if desired.
Beat 2 eggs and make an omelet, season to taste and divide into 3 equal parts.
Drain the tuna and transfer into a bowl.
Stir in 2 tsp of dressing.
Add onions, 1-2 tsp cucumber, chopped fresh dill, season to taste, drizzle with olive oil, mix and set aside.
Mix 1/3 of the rice with canned vegetables, if desired.
Put a wet paper towel under the cutting board, to stop it from sliding all over the counter top.
Place a piece of plastic wrap on cutting board.
The nori sheet has two sides and one side is smoother than the other side.
Put a sheet of nori on top. (smoother side facing down)
Get your hands wet and evenly spread a handful of cooked rice, form into a thin slice of bread shape in the center of nori.
Top with any desired fillings.
Add another thin layer of rice on top.
Wrap the whole sandwich up with the nori sheet.
You can wet the edges with some water.
Then wrap tightly with the plastic wrap.
Repeat with remaining ingredients.
And let them rest for at least 10 minutes before cutting in half.
Wet a sharp knife and cut Onigirazu in half, then remove the plastic wrap and serve.
They are also great for a picnic or lunchbox for school or work.
They taste amazing; lots of filling and plenty of choice :)

READY :) Thank You For Watching!

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