Onigiri with egg yolks marinated in soy sauce
Onigiri, you've probably seen them in a Japanese movie or TV show: triangles of rice (sometimes wrapped in a strip of nori seaweed) that you eat by hand, like a sandwich wrapped in foil.
Ingredients · Servings 6
- Water (for washing the rice)
- 200g of sushi rice
- 220 ml of water
- 6 egg yolks
- 140 ml of soy sauce (+/-)
- 1 nori seaweed (optional)
Method · 12 h 35 min
- Carefully separate the egg whites from the yolks (we will only use the yolks). Place the yolks in a bowl and cover them with soy sauce. Cover with plastic wrap and refrigerate for at least 12 hours (up to 48 hours if you prefer firmer eggs).
- Preparing the rice for onigiri (sushi-type rice): First, wash it to remove the starch. Rinse it several times until the water runs almost clear.
- Put the rice and cold water (or stock) in a saucepan and cover. Once it comes to a boil, reduce the heat and simmer, covered, for 10–15 minutes, until the rice has absorbed all the water. Turn off the heat and let it rest for 10 minutes without uncovering.
- Prepare the nori seaweed (optional step): Cut the nori sheet into strips following the marked lines. Cut those strips in half: you will need 6. You can crumble the leftover scraps and mix them with the rice if you like.
- To form the onigiri: Line the bottom of the mold with rice (it should still be warm). Place a marinated egg yolk in the center.
- Cover with more rice, close the mold and press firmly to seal the onigiri.
- Open the mold and loosen the edges using a knife.
- Place the nori seaweed (optional step): Put a strip of nori vertically in the mold (if your mold allows it), leaving it ready to wrap around the front and back.
- Press down on the top of the mold to release the rice triangle and finish wrapping the onigiri with the seaweed.
- And that's it: store them in the refrigerator or eat them right away.
