Egg Onigiri

Name: The Easiest Egg Onigiri Recipe
Total time: 10 min
Yield: 4
Ingredients: 2 cups short-grain Japanese rice; 2½ cups water; 4 medium eggs; 4 sheets of nori (seaweed); 2 tablespoons rice vinegar; 1 tablespoon sugar; 1 teaspoon salt; Salt (to season the rice); Plastic wrap (optional)

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Preparation time: 10 min

Serves 4 people

5 Average Rating

Breakfast, lunch or dinner, this Egg Onigiri ticks all the flavourful boxes.

Inspired by Japanese bento delights, MasterChef alum, Hoda Hannaway moulds perfectly seasoned rice around a delicious medium boiled egg. Encased in a crispy nori sheet, each bite is a harmonious blend of textures and tastes, from the soft, jammy centre to the firm, chewy rice and the umami-rich seaweed. It’s a nutritious option that brings the flavours of Japan right to your kitchen table!

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Ingredients

2 cups short-grain Japanese rice
2½ cups water
4 medium eggs
4 sheets of nori (seaweed)
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
Salt (to season the rice)
Plastic wrap (optional)

Method

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Rinse the rice under cold water until the water runs clear. Combine the rice and 2½ cups of water in a rice cooker or a pot. Let it soak for 30 minutes.
Cook the rice according to the rice cooker instructions, or bring it to a boil in a pot, then reduce to low heat, cover, and cook for about 15 minutes. Turn off the heat and let it steam for an additional 10 minutes without removing the lid.
In a small bowl, mix rice vinegar, sugar, and 1 teaspoon of salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture while the rice is still hot. Let it cool to room temperature.
Bring a pot of water to a boil. Carefully add the eggs and cook for 6-7 minutes for medium boiled eggs. Transfer the eggs to a bowl of ice water and let them cool for a few minutes. Peel the eggs and set aside.
Divide the rice into 4 equal portions. Lay a sheet of plastic wrap in the base of a small bowl and place one portion of rice in the centre. Flatten the rice slightly and push up the sides to create a well.
Place a medium boiled egg in the centre of the rice. Add a little more rice on top. Gather the edges of the plastic wrap and mould the rice around the egg, shaping it into a ball or triangle. Press gently but firmly to ensure the rice sticks together.
Cut the nori sheets in half. Place one half-sheet on a flat surface. Unwrap the onigiri and place it on the nori, shiny side out. Wrap the nori around the rice ball, leaving the top exposed if desired.
Season the onigiri with a little salt if desired. Serve immediately or wrap tightly in plastic wrap or enjoy later. Onigiri can be eaten at room temperature but is best enjoyed fresh.

Notes

Plastic wrap is optional, but it makes onigiri much easier to handle due to the stickiness of the rice.

Reviews

Overall Rating

Average Rating: 5

2 reviews

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