Mention the acronym BLT and it's natural to think, "sandwich", isn't it?
But you might just be surprised by this recipe - in my humble opinion, a BLT Onigirazu tastes even better than the standard sandwich combination - you get the added flavour and texture of the dried nori (and of course, the extra nutrition.)
If you haven't seen any of my other Onigirazu recipes, you'll find that they are just as easy to make as a sandwich. Recently, to be a little bit greener in my life, I've stopped using clingfilm to make them and started using greaseproof paper instead. The only little tip I have to offer is that when I make these, I deseed the slices of tomato to keep the Onigirazu from becoming soggy while it's waiting to be gobbled up. That apart, at around 10 mins, these really are a fast food. Believe me, one or two of Onigirazu popped in a lunch box is bound to bring a smile to anyone's face after a morning's work!
If you'd like to try my BLT Onigirazu, you can find the Youtube tutorial by clicking BLT Onigirazu or just scroll to the bottom of the page. The written recipe is just below.
(PS: What does Onigirazu mean? You probably know that an Onigiri is a Japanese rice ball made by pressing the rice into a triangular shape with your hands. Nigiru is a Japanese verb meaning to press or mould with the fingers. The suffix -razu, means without - so an Onigirazu means "without pressing". - meaning this is a rice ball made without pressing.)
Happy cooking! Kurumi XXXX.
BLT Onigirazu
ingredients:
(for 1 onigirazu)
1 bacon rasher
2 thin slices tomato (deseeded)
2 small lettuce leaves
150g cooked japanese rice*
1 sheet of nori
some mayonnaise
some greaseproof paper, (approx. 30cm square)
* see my “how to cook perfect Japanese rice in a saucepan” recipe
how to:
heat and fry the bacon rasher in a frying pan and cut in half
place the nori onto the greaseproof paper diagonally,
put 1/2 the rice in the centre of the nori, then pile on the bacon, & tomato slices
squeeze a helping of mayonnaise over the tomato
top with lettuce leave and lastly the rest of rice
now fold the top & bottom corners of the nori to meet in the centre, then fold the right & left corners to close
next, fold the onigirazu in the greaseproof paper, folding the right & left corners to close and gently forming a parcel shape
cut in half with a sharp knife just before you eat
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