I went through a Japanese rice ball-crazy phase a few weeks back. I was making any and all kinds of rice balls from morning til night using all the playful plastic molds that I found in Daiso and Japan Home Center. Crazy, I tell you. But it was so good and so easy to do, truly the portable meal that carries you through breakfast or lunch. Here’s the recipe and let me know what you’d like me to feature in an upcoming video.
Onigiri with marinated soft-boiled eggs
4 large eggs, at room temperature
Bring a pot of water large enough to accommodate the eggs to a rolling boil. Carefully lower the eggs into the water and cook for 7 minutes. Set a timer!
While the eggs are cooking, prepare a large bowl filled with ice and water. When the eggs are done cooking, lower the eggs into the ice cold bath. Let rest for 10 minutes.
Peel each egg in the bowl of ice water. Pinch each egg and feel how soft it is. Set aside.
1/2 cup soy sauce
1/8 cup sesame oil
1/8 cup mirin
¼ cup rice vinegar
2 tablespoons sugar + dollop of coconut syrup or honey
1/2 tablespoon dashi
Some garlic and some ginger, smashed (optional)
Put all marinade ingredients in a bowl and stir. Then add the peeled eggs to this marinade. Refrigerate the eggs in marinade for 12-24 hours, no longer.
Meanwhile, make sushi rice.
2 cups just cooked short grain rice
2 tablespoons sushi rice seasoning (available in Japanese groceries)
Mix the sushi rice seasoning into the still-hot rice then let cool.
Assembly for soft-boiled egg variation
Nori sheets, as needed
Furikake and black sesame seeds for garnish (optional)
When chilled, remove an egg from marinade and gently wrap it in rice.
Assembly for salmon mayo onigiri
1 can salmon
As much Japanese “Kewpie” mayo as you like
Pinch of salt
In a bowl, mix the salmon, mayo, and salt until incorporated.
Dip the molds in a bowl of water so that the rice won’t stick to the mold.
Spread out a thin layer of rice on the bottom of the mold. Place 1-2 teaspoons of the salmon mayo mixture on top of the rice. Add a little bit more rice to cover. Place the push lid on top of the rice and push down gently. Push the onigiri gently out of the mold.
To finish, wrap a sheet of nori seaweed around the onigiri and dip in furikake.