Egg Onigiri with Flavorful Nitamago Filling
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!
Equipment
Ingredients
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.
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.
Video
Nutrition
Serving: 1servingCalories: 131kcalCarbohydrates: 29gProtein: 3g
This nutritional information is estimated and provided for general reference only.