Egg Onigiri with Flavorful Nitamago Filling
Looking for an onigiri with egg? Try this egg onigiri! The rich, flavorful nitamago pairs perfectly with plain rice, making it a delicious and satisfying choice.
Looking for more onigiri recipes? Try my Kombu Onigiri, Umeboshi Onigiri, or Salmon Onigiri!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You’ll Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this recipe:
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 enjoy egg-filled onigiri!
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 nitamago onigiri recipe! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Egg Onigiri with Flavorful Nitamago Filling
Print Pin SaveEquipment
- 1 Small Bowl
Ingredients
- 3-4 cups Cooked Japanese Rice
- 2 Nori Sheets
- A little Salt
- 4 Nitamago Eggs
Instructions
- Preparation: Divide a Nori sheet into three equal pieces. Gather cooked Japanese rice, nori strips, Nitamago, a bowl of water, and salt.
- Assemble: Place some rice in a small bowl, make a large dent in the center, and add the nitamago. Cover with more rice.
- Shape the Onigiri: Wet your hands with water, sprinkle salt (using two fingertips) on your palms, and rub together. Place the rice in your hand and gently press with both palms to form a triangle, rolling it a few times to shape.
- Wrap: Wrap the rice ball with a piece of 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.
- To prevent rice from sticking, wet your hands or use plastic wrap.
- Using an onigiri mold makes shaping triangles quick and easy.
- When adding nori, place the shiny side outward for a polished look.
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:)