Discover the latest trend in Paris now – making delicious gluten-free onigiri for lunch! Learn how to make your own today.
Onigiri Craze: Making Gluten-Free Lunches in Paris
Onigiri, a popular Japanese rice ball with various fillings, is gaining popularity in Paris, with prices ranging from 3 to 4 euros. While this may seem expensive to some, making Onigiri at home is a more affordable option and also makes for a great gluten-free snack. One of the easiest fillings to make is tuna and mayonnaise, as the ingredients are easy to find.
This video tutorial covers the process of cooking rice, preparing Onigiri fillings, shaping the rice balls, and even creating a unique Salmon Sushi ball. With step-by-step instructions and helpful tips, anyone can try their hand at making delicious Onigiri at home, saving money and enjoying a tasty snack that’s perfect for on-the-go or as a light meal.
Rice Balls Rising: How Onigiri is Taking Paris by Storm
I buy Sushi rice at the local supermarket The ratio of water can vary in different type of rice Generally speaking, Rice 1 : Water 1.5 (by weight) For this Sushi rice, probably about 300g of Sushi rice then wash rice, add water till 900g It means 1 : 2 ratio Rice 300g : Water 600g (incl remaining rince water) For Onigiri (and also Sushi as well), better to cook rice ‘Al dente’ When I cook rice, I don’t measure…
I add 1.5-2.0 cm water above rice depend on quantity, that’ll do 5 min high heat, then 25-30min low heat mix tuna and mayonnaise bit of salt bit of black pepper Today’s ingredients are Tuna/mayo, Umeboshi (pickled plum), left over Karaage (fried chiken). cool down rice sprinkle a pinch of salt smoked salmon.
Nori / sheet of seaweed Put shiny side down
