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Asari Onigirazu

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $5

INGREDIENTI

  • Main

    • 🍚 300g cooked rice
    • 🐚 65g canned clams
    • 50g mizuna greens
    • 20g shibazuke pickles
    • 🟩 2 sheets nori seaweed

  • Seasoning

    • 2 tbsp sake
    • 1 tbsp mirin
    • 🧂 1 tbsp soy sauce
    • 🍬 1/2 tbsp sugar
    • 1/2 tsp grated ginger

PASSI

1

Cut mizuna into 3cm pieces and chop shibazuke pickles.

2

In a pot, combine canned clams and seasoning ingredients. Heat on medium until boiling, then simmer on low until the liquid is almost gone.

3

Place a sheet of nori on plastic wrap with a corner facing you. Add 1/4 of the rice in a square shape, followed by half the clam mixture, mizuna, and shibazuke. Top with another 1/4 of the rice. Fold the nori corners inward and wrap tightly with plastic wrap.

4

Repeat to make two onigirazu. Let them rest briefly, then cut each in half.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 10g
    Proteine
  • 60g
    Carboidrati
  • 5g
    Grassi

💡 Suggerimenti

Use fresh mizuna for a crisp texture.Canned clams save time but fresh clams can be used for enhanced flavor.Wrap tightly to prevent the filling from spilling out.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.