Shocking confessions of a kitchen bead: I basically cook like crazy Pi times thumb without measuring. For example, when rice: pot on the stove, rice and water by eye, with a finger stir once, another sip of water, boil, leave, done. And: I always prefer to cook a bit too much, a little too little. Why then often it remains a lonely portion of cooked rice in the pot back. Do you know? I thought to myself.
"Often" is however greatly glossed over. The current rice residue rate clearly tends to "always". Since disposing of food is pretty uncool, I like to add the leftovers to my lunch the next day. And my new fabulous Star at Midday Remains Sky is a Japanese-inspired rice sandwich - the Japanese name is Onigirazu. The principle of "Reissandchwich¬ is simple: The ge k ochte rice replaces the sandwich bread and with all kinds of stuffed delicious things . For reasons I like to deviate from Japanese traditional fills and findnew exciting combinations with what fridge and stock just give . Like this tasty version of the Japanese rice sandwich with kiwi salad and teriyaki chicken. Really good stuff.
An onigirazu works like a big square sushi: The rice and other fillings were held together by a nori leaf - a dark green leaf of algae. If you do not like algae (like me), you can replace the nori (completely unjapanese) with a piece of rice paper; or simply use a piece of cling film as an absolutely puristic variant. And while we're on exciting variations, a rice sandwich is a perfect opportunity to hide healthy fresh fruit in the food . The man is known, yes rather rather - say - extremely behaving in terms of fruit in hearty meals. But the taste combination is just too good in this case : hearty-salty, spicy and fruity-sweet - there is everything that makes you happy.
There are of course other beating arguments for a pinch of fruit in the meal. Did you know that ripe kiwis , for example, are real vitamin bombs that also contain lots of fiber, enzymes and antioxidants ? Already 100 g kiwi cover, for example, the daily allowance for adults of vitamin C . Who would have thought that. With their built-in fructose and low glycemic index, they are not only a healthy sweet snack, but also bring a sweet-sour touch to delicious food naturally. A really good reason not only to cut the decorative green fruits into muesli or to put them on pies, but also to incorporate them into the main meals. More vitamins are always ok, alright.
So that you get the full load of ripe, vitamin-rich and sweet fruits, you should pay special attention to where the fruits come from. For example, Zespri Green Kiwis are always perfectly matured in the fruit rack. Most of the fruits come from contract farmers in New Zealand during the summer months , where the kiwi season lasts around 240 days a year. In the winter months, kiwis come from European countries such as Italy and France . Zespri attaches great importance to the cultivation of non-genetically modified plants and also distributes kiwifruit in organic quality, Since many Kiwis are now imported from China, so it is worth taking a look at the small origin sticker on the fruit.
Speaking of worthwhile: Of course, it's totally worth it, not to wait for the next rice remainder in the pot, but to cook extra fresh rice for these delicious Japanese sandwiches. Onigirazu are also great as a sandwich, as a snack for the whole family or as a prepared healthy "fast food" dinner . Incidentally, in the original Japanese version, the sandwiches are made with sushi round grain rice. They can also be wonderfully made from other cooked Asian rice varieties such as scented, basmati or jasmine rice. Only the good old Parboildreis is unfortunately out, because he does not stick enough.
So, and now I wish you happy Onigirazu shapes and great taste moments!
Have it ღ delicious
The recipe for Onigirazu with and without Nori - Japanese rice sandwich filled with kiwi salad and teriyaki chicken
Ingredients for 2 sandwiches (I can expand as you like):
- 100 g chicken breast fillet (organic or free-range)
- 4 tbsp teriyaki sauce (finished product from the asiaregal)
- 1 ripe kiwi eg Zespri green kiwi
- 1/4 red pepper
- 1 spring onion
- 1 tender pinch of chilli or cayenne pepper
- a few drops of toasted sesame oil
- 2 nori leaves or 2 soaked rice papers or 2 pieces of plastic wrap
- 1 large cup of cooked cold rice (sushi, basmati, perfume or jasmine rice. No long grain parboiled! )
- salt & pepper
Optional: a few salad leaves as desired
That's how it works:
Cut the chicken breast into thin slices. Sauté in a non-stick pan at high temperature for 2-3 minutes and deglaze with the teriyaki sauce. Let simmer briefly until the sauce is boiled. Remove from heat.
Peel the kiwi and cut into thin slices. Dice the peppers and spring onion or cut into thin slices. Put the kiwi, paprika and spring onion in a small bowl of sesame oil, salt and pepper.
Spread nori leaves / soaked rice paper / cling film. Form half of the cold rice with your hands into two flat, square patties and place them centered on each sheet / paper / foil. Spread teriyaki chicken, kiwi salad and if necessary salad leaves on the rice. Finish with two square patties from the remaining rice. Fold the edges of the pad flush over the filling, squeezing gently but firmly and emphasizing the square shape.
Serve whole or halved,
Tips:
The variations on the fillings are endless. Just look what you have and combine it.
The filling for assembling rather a little smaller than too generous dimensions - the pad must still be rolled over damüberüberüber, so that the sandwich holds well.
If you do not eat rice sandwiches immediately, you can also wrap the version with Nori or rice paper with some cling film for easy transport. Or you can put the onigirazu in half in a lunchbox and stuff it with vegetables, salad and other snacks.
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