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); 200 g sushi rice; 220 ml water; 6 egg yolks; About 140 ml soy sauce; 1 nori sheet (optional)

vote now

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 soft and almost runny, coating the rice with the first bite! It's mild, a little salty, and very satisfying without being complicated. The soy sauce adds just the right amount of flavor, and the contrast with the rice works really well. You don't need many ingredients to make something delicious ;) Just remember to marinate the yolks in advance, then shape the onigiri at your leisure. Perfect for a homemade bento, a change-of-pace lunch, or even a snack when you're in the mood for something simple but really satisfying :)

Ingredients

Water (for washing the rice)
200 g sushi rice
220 ml water
6 egg yolks
About 140 ml soy sauce
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 the yolks in a ramekin and cover with soy sauce. Cover with plastic wrap and refrigerate 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.

Rate this recipe

Excellent !!! Very good Good so so Not good

Observations

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

Rice and onigiri:
We often think you need to use vinegared rice to make onigiri, but they are actually made with plain rice. Prepare the recipe as soon as the rice is cooked, while it is still hot and slightly sticky.

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

Shape the onigiri:
You can use a mould or shape the onigiri by hand: form a V with the hand holding the rice ball, then place your other hand flat on top to form a triangle. Press gently until you get the desired shape.

Topping:
You can add sesame seeds to the rice, crumbled seaweed, or furikake (Japanese rice seasoning, available in many varieties).

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

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

Nutrition

for 1 serving / for 100 g

Calories: 213Kcal

Carbo: 29.9g
Total fat: 6.6g
Saturated fat: 1.8g
Proteins: 8.2g
Fibers: 0.8g
Sugar: 1.6g
ProPoints: 6
SmartPoints: 6

Nutritional information for 1 serving (133g)

Attributes

Keep refrigerated

PetitChef_Official

Questions

Photos of members who cooked this recipe

Post your photo of this recipe

Juliette Hess

I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good