Egg Onigiri Recipe (Japanese Rice Balls)
If you’re tired of your usual onigiri fillings and looking for new flavors, try this Egg Onigiri! Perfect combo of eggs and rice for a tasty twist you’ll love!
Looking for more onigiri recipes? Try my Kombu Onigiri, Umeboshi Onigiri, or Salmon Onigiri!
Regarding Egg Onigiri, this one with a boiled egg is highly recommended! The soy sauce-flavored egg adds a delicious taste to the steamed rice. Learn how to make this flavorful Onigiri with egg and enjoy the authentic taste!
Why You’ll Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Egg Onigiri:
Ingredient Notes
How To Make Egg Onigiri: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, you can go to the printable recipe card below.
Step 1
Divide a Nori sheet.
Step 2
Gather ingredients and equipment.
Step 3
Put rice in a small bowl, add a Nitamago to the center, and cover it with more rice.
Step 4
Wet your hands with water, sprinkle a pinch of salt on your palms, and hold the rice with both hands to shape.
Wrap the triangular rice with the nori, and your egg-filled Onigiri is ready to be enjoyed. The whole egg as the filling makes it look significant and satisfying. Let’s take a look inside!
Storage and Reheating
Wrap each Onigiri tightly in plastic wrap to preserve their moisture and store them in the fridge for a couple of days. When ready to enjoy, microwave each Onigiri for about 20 seconds to restore its fluffy rice texture. By the way, freezing is not recommended as the process can alter the texture of the egg.
Variations
For more egg onigiri filling, I suggest trying scrambled eggs. It’s a quick and straightforward option—just mix them with rice.
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More Onigiri Recipes You Will Love
Leave a Rating!
I hope you enjoy this Egg Onigiri! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Egg Onigiri Recipe (Japanese Rice Balls)
Print Pin SaveEquipment
- 1 Small Bowl
Ingredients
- 14 oz Cooked Japanese Short-grain Rice, 4 small bowls of rice, 400g
- 2 Nori Sheets
- A little Salt
- 4 Nitamago Eggs
Instructions
- Prepare Nori Strips: Divide a Nori sheet into three equal pieces.
- Gather ingredients: Gather cooked Japanese rice, nori strips, Nitamago, a bowl of water, and salt.
- Rice and egg: Fill a small bowl halfway with rice, creating a large dent in the center. Place a whole Nitamago in the dent and cover it with more rice.
- Wet Hands: Wet both hands with water, sprinkle approximately 2 fingertips of salt on your palms, and rub your hands together, spreading the salt evenly.
- Shape the Rice: Place the rice on your palm, holding it with both hands to form a triangular shape. Gently press and roll the rice between your palms, refining the shape into a perfect triangle.
- Wrap with Nori: Wrap the triangular rice with nori.
Video
Notes
- Storage: Wrap each onigiri tightly in plastic wrap and store them in the fridge for a couple of days.
- Japanese short-grain rice (starchy and sticky) is ideal for making onigiri. If you are new to cooking rice, see “How to cook Japanese rice on the stove.”
- Learn how to make Nitamago in Nitamago (Japanese Seasoned Egg Recipe)
- Work with fresh cooked rice or slightly warm rice for easier shaping.
- When shaping the rice, since eggs can be slippery and may not adhere well to the rice, using plastic wrap makes the shaping process easier and more manageable.
- Wet both hands to prevent the rice from sticking to the hands when shaping.
That was so good, instantly made my day better
Thank you for trying this onigiri recipe, Katarzyna! I’m so happy to hear that:)
I like the idea that you can use an egg in the onigiri. Also I love the idea of sandwiches……
Also if one is using ordinary rice and it’s not sticking together one could always use some melted coconut oil.
Fiona
Hi Fiona, thanks for your suggestions!
This looks absolutely delicious. I will definitely make this soon. I gave it a 5 rating because I like eggs, I like onigiri, and I know it will be great.
Thanks for the rating, Rick! I’m sure you will love it!
This sounds so good! I’ll be making some as soon as I get some mirin. 🙃
I think I’ll also try my favorite marinated eggs too. (Hard boild eggs, peeled, with small holes through the whites into the yolk. Then drop the eggs into the brine from pepperoncini peppers. Let them soak at least three days in the fridge.)
Thanks for your comment, Dawn! Your favorite marinated eggs sound good too! I hope you will enjoy it:)