~ Level: easy ~ Time: 30 mins ~ Budget: medium.
I'm a huge sushi lover but it takes a lot of time and effort to make it yourself at home. And even after all that effort, it's just never really as good as from a real sushi place. These onigirazu were a breakthrough for me; they are so easy to prepare, and you can make multiple at the time and store them in the fridge! On top of that you can make this meal simple and small like I did in this recipe, or more complicated and bigger by adding more ingredients and in that way creating a thicker sandwich.
Onigirazu
Ingredients ~ 1 sandwich
75g sushi rice
1 tbsp rice wine vinegar
1 tsp sugar
½ tsp salt
2 nori sheets
50g salmon
½ avocado
1 egg
Method
Boil the rice to package instructions. Add the rice wine vinegar, sugar and salt, and let it cool down.
Make a small (square) omelet out of the egg and set aside. Slice the salmon and the avocado.
When all the ingredients are cold, you can start building your sandwich. Place a full nori sheet on the counter. Add a layer of rice, top it with avocado, salmon, omelet, another layer of rice and a quarter square of nori sheet.
Fold the bottom nori sheet up around the filling into a square, cover in plastic wrap and place in the fridge for at least 10 min before eating.
While still wrapped in plastic foil, slice the sushi sandwich in half before serving.
Wine pairing
Prosecco, because it's light and pairs well with sushi in general. Depending on the ingredients, also an oaked, buttery Chardonnay can be a great fit, since in this case it complements the fattiness of the salmon and the avocado.
Comentarios