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Egg Onigiri
Egg Onigiri
- Preparation time 10 mins
- Serves 4 people
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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!
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
- 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.
