Easy to cook, practical to take away with no problem, and impressive to serve (for a takeout meal, a picnic, or to wow your mates on your lunch break), these Macy’s burgers are eaten fresh, perfect for summer, and more if you like.
In “Anthony I Can’t Help But Tell His Life Story When He Talks About Food”, after the red onion pickles that changed my path, and then my love of flowers that spurred the creation of mocktails, here are the difficulties I encounter in thinking about food.
When I was young, I went on a hunger strike as a demonstration when I disagreed with my parents. When my mother wanted me to eat horse meat, I gave myself a sign.” no hypophagia on my bedroom door and refused to go out for hours. Or I’ll make myself vomit on demand when I’m forced to go to the gym. In short, you’ve already been
not possible I was a young activist, and, not surprisingly, since our relationship with food is tumultuous.
In my career as a journalist, I’ve been a freelancer for a long time: I worked from home for several editing rooms, managing my schedule as I saw fit, without an office with space for my lunch break. Suddenly, I forgot all the time to eat, too busy fiddling away. Pandemic-related lockdowns haven’t helped my disordered eating, so unless I’m working face-to-face at Madmoizelle (where, as soon as someone mentions food, my ears ring because: my body needs food to function, in fact), I still skip food often.
As against, I often set myself alarms on my phone, especially inviting people to lunch, because if I like cooking for others, I get too frustrated to cook just for me. Against this last point, I often indulge in recipes whose process seems interesting to me Make rolls filled with lots of colorful stuff, or mocktails with lots of ingredients still floating inside, or even more aesthetically pleasing spring rolls. And the My latest discovery to make me want to cook for myself and think about eating is onigirazu!
What’s onjirazo, this delicious, fresh, and easy-to-transport “burger-maki”?
It is a type of Japanese rice sandwich, found in many street food stores in Asia and abroad.which can almost be summed up as the perfect combination of maki, onigiri, and burgers (I’ve also had a bao burger period, but it’s much longer and more complex, so I won’t tell you).
Onigirazu is quick and easy to cook, visually appetizing, it can be kept for a few days in the refrigerator, and above all practical for transportation. For lunch in the office (and showing off in front of his colleagues with his buddies lunch box) or an outing. thus Eaten cold, it’s more enjoyable when you don’t necessarily want to enjoy something hot, which often happens in summer for example.
Basically, you give the resulting toppings: a nori sheet, rice, garnishes (carrots, cucumbers, baby spinach, tofu curry and delicious Typhoon mango, and red onion pickles, that’s what I do all the time for example), return the rice, and return the nori.
Anyway, let’s come to preparing the onigrazo.
The main ingredients of 4 onygirazus
- 400 gm sushi rice
- 60ml or 4 tablespoons of rice vinegar (or apple cider vinegar works too)
- 2 tablespoons sweetener (white, cane sugar, coconut sugar, xylitol, honey, maple syrup or agave: which sweetener works for you, what)
- 1 teaspoon salt (or soy sauce or tamari)
- Raw vegetables of your choice (avocado, carrot, cucumber, red cabbage, lettuce for example)
- Proteins (tofu, white or red beans, crushed chickpeas, or eggs cooked into an omelette, for example)
- Adhesive plastic film such as cellophane or bee wrap
Easily succeed in sushi rice, cooking and seasoning
First, we choose good Japanese rice (It can be easily found in Asian or organic stores, or in the “international food” section of traditional stores): Its high starch content helps it become just the right amount of stick. Alternatively, risotto rice can do the trick. Otherwise, basmati rice can help, but don’t cry if it doesn’t hold up well.
Then wash it at least 3 times. In a large bowl, put the rice and rub it well between your hands, pouring the water over it, then emptying it before repeating the process two more times. People who don’t wash their rice, I can’t trust them, and I don’t want to know anything.
Next, transfer the washed and coarsely drained rice to a saucepan to cover with 400 ml of water. (If you’re too lazy to measure: Cover the rice + 1 knuckle of water, or count 4 volumes of water for 4 volumes of rice.) Cook covered over high heat. Once boiling, reduce heat to medium for 15 minutes, then turn off the heat. Once cooked, it is important to let it rest with its lid on for another 10 minutes!
While the rice is resting, take the opportunity to prepare the seasoning. Basically, 4 tablespoons of vinegar (and I
Stingy The king of improvement, I take the juice from my pickles, it gives a pink color to the rice, I love it), 2 tablespoons of sweetener, 1 teaspoon of salt (or 1 tablespoon of soy sauce or tamari) to mix over low heat for 2-3 minutes.
Then pour the rest of the rice into a large plate (gratin type) or salad bowl in order to pour the seasoning vinegar over it and mix it with a large spatula, while we help it cool, it’s ready! If you have successfully cooked the rice, the hardest part is now behind you.
Steps of making onigirazus
Prepare the fillings so that they fit nicely on the flat sandwich. So slice what’s good for you: raw vegetables (cucumbers, carrots, red cabbage, pickles, avocado), proteins (legumes, tofu, omelets, seasoned raw fish or others) and whatever makes you want others.
Spread the cling film (cellophane) or wrap the bee on your work surface Slightly larger than the size of your seaweed sheet. Put your nori on top. In the center of it (about a quarter of the surface), put a layer of rice, then a little of each layer. Then close with another layer of rice. Then fold the nori over the rice sandwich. It doesn’t need to be completely folded because you will be placing everything tightly in cellophane or bee wrap. The goal: to “seal” the moisture of the fillings and the nori rice, so that it doesn’t pop open once you unwrap it from the cling film.
Once you’ve made your little onigrazo, it’s important to let it rest on its film for at least 15 minutes. for the magic to work. And it’s ready to eat! All you have to do is remove the film and cut it in half to reveal the inside.
Two videos for a better visualization of how to successfully cook Onigirazos
For a better visualization of cooking onigiraThis vegan and gourmet YouTuber’s video is especially instructive and inspiring (note the method for using a quarter of nori seaweed as a guide to see where stuffing can take up while making onigirazu).
Other than that, this video from Chez Jigmé goes a lot faster in terms of desserts, but it offers other ideas for fillings if you’d like:
Now it’s up to you to enjoy!
Loewe’s house grows clothes like green plants or chia animals, which is great
Image credit: © YouTube screenshot Chez Jigmé.