Ingredients for 2/3 people
- 100 g of beef (fillet or sirloin)
- 30 ml of sauce Chubo Karubi no Tare (ref. NISCYKB1)
- 20 g of carrots
- 1 handful of baby spinach leaves
- Organic rice vinegar (ref. NISJSM)
- Sheet of nori (ref. NISISO9)
- Olive oil
- Kyodori rice (ref. NISRJS7)
Steps to prepare an original sando
1. Cook and season the rice
Rinse and cook the rice 1 hour before preparation.
At the end of cooking, season with rice vinegar for a slightly tangy flavour.
2. Prepare the beef and vegetables
Slice the beef into thin strips.
Mix the beef with the Chubo Karubi no Tare sauce in a bowl.
Peel the carrot and cut it into very thin matchsticks.
Heat a drizzle of olive oil in a frying pan and cook the carrots for 5 minutes. Set aside.
Then cook the beef over medium heat in a frying pan for 6 to 7 minutes, stirring regularly to sear it well. Set aside and keep warm.
3. Assemble the Japanese sando
On a sheet of food-safe paper, place half a sheet of nori.
Spread a thin layer of cooked rice (1 to 2 mm thick) over the entire surface of the sheet.
On one half, add a tablespoon of cooked beef, a tablespoon of cooked carrots and a few spinach leaves.
Fold the nori sheet over to close the sando sandwich.
Tips for a perfect sando recipe
Optimal texture: Use Japanese rice or sushi rice for better ingredient adhesion.
Variations: Replace the beef with chicken or prawns to diversify the flavours.
Presentation: Cut your onigiri sando diagonally for an elegant presentation that is easy to enjoy.
Why adopt the onigiri sando?
Simplicity: Few ingredients and quick preparation.
Authentic Japanese flavours: The chubo karubi no tare sauce and the nori sheet bring a typical touch.
Versatility: This Japanese sando can be enjoyed hot or cold, according to your preference.
With this Japanese sando recipe, bring a touch of originality to your meals! The onigiri sando is ideal for lovers of Japanese cuisine looking for a quick, flavourful and visually appealing option.
Discover the onigirazu recipe in video:
Try it now and enjoy!
