Onigiri with egg yolks cured in soy sauce

Name: Onigiri with egg yolks cured in soy sauce
Prep time: 10 min
Cook time: 25 min
Total time: 12 h 35 min
Yield: 6
Cuisine: En
Ingredients: Water (for washing the rice); 1 cup sushi rice (200 g); 1 cup water (220 ml); 6 egg yolks; ½ cup + 1 tbsp soy sauce (140 ml ±); 1 nori sheet (optional)

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Main Dish

Very Easy

12 h 35 m

213 Kcal

These onigiri have that little extra something that makes them so addictive... On the outside, it's simple sushi rice, but on the inside... an egg yolk marinated in soy sauce, still melting, almost runny, which coats the rice at first bite! It's sweet, a little salty, very gourmet without being complicated. The soy sauce spices things up just right, and the contrast with the rice works superbly. You don't need a lot of ingredients to make it good ;) Just remember to marinate marinate the yolks in advanceand then shape the onigiri slowly. Perfect for a homemade bento, a lunch for a change, or even to nibble on when you're in the mood for something simple but really satisfying :)

Ingredients

Water (for washing the rice)
1 cup sushi rice (200 g)
1 cup water (220 ml)
6 egg yolks
½ cup + 1 tbsp soy sauce (140 ml ±)
1 nori sheet (optional)

Materials

1 ramekin
cling film
Onigiri mould (optional)

Preparation

Preparation10 min

Waiting time12 hours

Cook time25 min

Carefully separate the egg whites from the yolks. We will use only the yolks. Place yolks in a ramekin and cover with soy sauce. Strain and chill for at least 12 hours, or up to 48 hours for firmer yolks.
Prepare the sushi rice:
First, wash the rice to remove the starch from the grains, rinsing several times.
Place the rice and cold water (or stock) in a saucepan. Cover. When the water boils, cook over a low heat, covered, for 10 to 15 minutes. (When the rice has absorbed all the water, it's ready). Turn off the heat and leave to rest, covered, for 10 minutes.
Optional:
Cut the seaweed into strips following the lines on the sheet. Cut strips in half. You'll need 6 in all.

*You can crumble the remaining pieces and add them to the rice if you wish.
Form the onigiri:
Line the bottom of the mould with rice (it should still be warm). Place the marinated egg yolk in the center.
Cover with rice, then close the mold and press well to seal the onigiri.
Open the mold and, using a knife, loosen the edges of the onigiri.
Optional:
Turn the mold over the vertically positioned piece of seaweed so that the seaweed can wrap around the front and back of the sandwich.
Press the top of the mold to release the rice triangle. Wrap the seaweed around the onigiri.
And that's it, they're ready, just chill them in the fridge or enjoy them straight away.

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Observations

Cooking rice:
You can cook the rice in broth to give it more flavor. I recommend using Japanese dashi (fish) broth.

Rice and onigiri:
We often think of using vinegared rice to make onigiri, but it's actually plain rice. The recipe should be made as soon as the rice is cooked and still hot and slightly sticky.

The egg:
-Here I've used egg yolks preserved in soy sauce. You can marinate them from 12h (more liquid) to 48h (firmer).
You can also marinate soft-boiled eggs and use them in onigiri if you wish. I advise you to use half an egg if you make this version.
-You can also stuff your onigiri with tuna, as in our recipe, wrap them in a large piece of seaweed and place the marinated egg yolk on top of the onigiri for a gourmet version ;-).

Shape the onigiri:
You can use a mold or shape it by hand, forming a V with the hand holding the rice ball and placing the other hand flat on top to form a triangle. Press gently until the desired shape is obtained.

Topping:
You can add sesame seeds to the rice, crumbled seaweed or furikake mix (Japanese seasoning for rice, of which there are many varieties).

Nori seaweed:
You can cut a strip to wrap around the onigiri, or cut a wider strip and wrap it at the last minute to keep it crunchy. Here's how to wrap your onigiri so that you can take it with you wherever you go and keep its crunchy texture.

Grill your onigiri:
Heat a frying pan over medium heat, lightly oil the bottom of the pan and when the pan is hot, place the onigiri in it. Grill on both sides until golden brown.