Egg and Seasoned Rice Onigiri
Egg and Seasoned Rice Onigiri
Ingredients
For the Seasoned Rice
- 1 1/2 cups cooked short-grain rice, warm
- 1 tablespoon rice vinegar
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
For the Egg Filling
- 2 large eggs
- 1/2 teaspoon soy sauce
- 1/2 teaspoon mirin, optional
- 1 teaspoon vegetable oil, for cooking
For Assembly
- 1 nori sheets, cut into 1-inch wide strips
Instructions
- 1
Prepare the egg filling: In a small bowl, whisk together the large eggs, soy sauce, and mirin (if using) until well combined. Heat vegetable oil in a small non-stick pan over medium heat.
⏱️ 2 min
- 2
Pour the egg mixture into the hot pan. Cook, stirring gently with a spatula, until the eggs are softly scrambled or form a thin omelet. Remove from heat and let cool slightly, then chop into small pieces.
⏱️ 3 min
- 3
Season the rice: In a medium bowl, combine the warm cooked short-grain rice, rice vinegar, granulated sugar, and salt. Mix gently with a rice paddle or spoon until the seasoning is evenly distributed. Do not mash the rice.
⏱️ 2 min
- 4
Form the onigiri: Lightly wet your hands with water (this prevents rice from sticking). Lay a piece of plastic wrap on a clean surface. Place about half of the seasoned rice in the center of the plastic wrap. Make a small indentation in the center of the rice.
⏱️ 2 min
- 5
Place about half of the chopped egg filling into the indentation. Cover the egg filling with the remaining half of the seasoned rice. Gather the edges of the plastic wrap and gently press and shape the rice into a firm triangle or ball. Ensure the filling is completely enclosed.
⏱️ 3 min
- 6
Remove the onigiri from the plastic wrap. Wrap a strip of nori around the base of the onigiri, using a tiny bit of water to help it stick if needed. Repeat for the second onigiri if making two. Serve immediately or pack for lunch.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Egg and Seasoned Rice Onigiri
Ingredients
For the Seasoned Rice
- 1 1/2 cups cooked short-grain rice, warm
- 1 tablespoon rice vinegar
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
For the Egg Filling
- 2 large eggs
- 1/2 teaspoon soy sauce
- 1/2 teaspoon mirin, optional
- 1 teaspoon vegetable oil, for cooking
For Assembly
- 1 nori sheets, cut into 1-inch wide strips
Instructions
- 1
Prepare the egg filling: In a small bowl, whisk together the large eggs, soy sauce, and mirin (if using) until well combined. Heat vegetable oil in a small non-stick pan over medium heat.
⏱️ 2 min - 2
Pour the egg mixture into the hot pan. Cook, stirring gently with a spatula, until the eggs are softly scrambled or form a thin omelet. Remove from heat and let cool slightly, then chop into small pieces.
⏱️ 3 min - 3
Season the rice: In a medium bowl, combine the warm cooked short-grain rice, rice vinegar, granulated sugar, and salt. Mix gently with a rice paddle or spoon until the seasoning is evenly distributed. Do not mash the rice.
⏱️ 2 min - 4
Form the onigiri: Lightly wet your hands with water (this prevents rice from sticking). Lay a piece of plastic wrap on a clean surface. Place about half of the seasoned rice in the center of the plastic wrap. Make a small indentation in the center of the rice.
⏱️ 2 min - 5
Place about half of the chopped egg filling into the indentation. Cover the egg filling with the remaining half of the seasoned rice. Gather the edges of the plastic wrap and gently press and shape the rice into a firm triangle or ball. Ensure the filling is completely enclosed.
⏱️ 3 min - 6
Remove the onigiri from the plastic wrap. Wrap a strip of nori around the base of the onigiri, using a tiny bit of water to help it stick if needed. Repeat for the second onigiri if making two. Serve immediately or pack for lunch.
⏱️ 3 min