Onigirazu with Shrimp
By chef Gulasch
Onigirazu with Shrimp ππ€ A practical Japanese rice and nori sandwich, ideal for a light lunch or a meal to go.
- 25 min
- total
- Easy
- level
10 min prep Β· 15 min cook
What you will need
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Sushi rice 50 g -
Nori seaweed 1 pcs -
Shrimps 100 g -
Avocado 0.5 pcs
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Soy Sauce 0.5 tbsp -
Fresh cream cheese 1 tbsp -
Vegetable oil 0.5 g
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the Ingredients. Prepare all the ingredients β we'll start cooking with them shortly β¨
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Cook the Rice. Rinse the sushi rice under cold water and cook according to the package instructions, usually about 15β20 minutes on low heat. After cooking, let it cool slightly for about 5 minutes.
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Slice the Ingredients. Cut the avocado into thin slices.
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Prepare the Shrimp Filling. Fry the shrimp in a hot pan with a bit of oil over medium-high heat for about 2β3 minutes on each side, until pink. Add the soy sauce, stir, and let cool slightly for about 2 minutes.
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Prepare the Nori. Place the nori sheet on a work surface and cut it from the center to the edge.
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Layer the Ingredients. Arrange the rice, cream cheese, shrimp, avocado, and rice again on the individual sections of the nori.
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Wrap the Onigirazu. Fold the individual sections of the nori over each other one by one to form a firm square.
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Slice and Serve. Cut the onigirazu in half and serve immediately.
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