遅ればせながら「おにぎらず」を作ってみた。
一般的な海苔の全型と言われるサイズはタテ21cm×ヨコ19cm。
1箇所に切り込みを入れてご飯と具を4箇所に置きパタパタと折り込んでいく。ラップに包んでしばらく置いてから半分にカットすると見事な萌え断に。
本日の具は、右上から反時計回りに
さばペーストにレタス、にんじんのごま油和え&ごはん、ごはん、卵焼きと具沢山な、おにぎらず。
昔、友人のお母さんが作った大きなおにぎりを思い出す。具材が複数埋め込んであって食べる位置によって違う具が出てくるの。あれは宝箱やー
海苔の中央から下に一箇所切り込みを入れて右下から反時計回りにパタパタと折り込んでいく。
お弁当の彩りが明るくなって良いですね。
”Onigirazu” is a popular Japanese twist on the traditional rice ball (onigiri), but with a convenient, no-squeeze approach. Unlike onigiri, which is shaped by hand, onigirazu is made by layering rice and fillings and then wrapping them in a sheet of nori (seaweed) without needing to press it into shape. This makes it easy to prepare and perfect for a quick meal or snack.
The typical size for a full sheet of nori, often referred to as the standard size, is approximately 21 cm tall by 19 cm wide. Make a single cut in one area, place the rice and fillings in four sections, and fold them over each other step by step. Wrap it in plastic wrap, let it sit for a while, and then cut it in half to reveal a beautiful cross-section.
Today’s fillings, starting from the top right and moving counterclockwise, include: mackerel paste with lettuce, sesame-oil-seasoned carrots & rice, rice, and a richly filled omelet.
Enjoy!