Onigiri with egg mayo and nori Recipe
These rice triangles with a creamy egg filling are Japan’s answer to an egg salad sandwich. In Japan, you can buy this kind of onigiri at stations and convenience stores as a quick lunch or train snack. At home you can make them in advance and take them to work instead of regular sandwiches.
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Servings
4
Ingredients
- rice - 300 g
- water - 360 ml
- salt - 0.75 teaspoon
- egg - 3 pcs
- mayonnaise - 3 tablespoon
- soy sauce - 1 teaspoon
- pepper - 1 pinch
- nori - 2 pcs
- rice vinegar - 1 tablespoon
- sugar - 0.5 teaspoon
Main Ingredient:
rice
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Drain and leave the rice in a sieve for 10 minutes.
- Transfer the rice to a pot, add the measured water, cover with a lid and bring to a boil. Once it starts bubbling vigorously, reduce the heat to low and cook, covered, for 10–12 minutes without lifting the lid.
- After this time, turn off the heat and leave the rice covered for another 10 minutes to finish cooking.
- In a small bowl mix the rice vinegar, sugar and a pinch of salt until the sugar dissolves. Gently fold this mixture into the hot rice, spreading it out in a wide bowl so it cools faster. Leave to cool slightly – the rice should be warm but not scalding.
- Put the eggs into a pot with cold water, bring to a boil, then cook for 9–10 minutes from the moment it starts boiling, so they are hard‑boiled. Rinse with cold water and peel.
- Finely chop the eggs or mash them with a fork in a bowl. Add the mayonnaise, soy sauce, pepper and a pinch of salt, and mix into a smooth paste.
- Cut the nori sheets with scissors into strips about 4–5 cm wide and about 10 cm long.
- Prepare a small bowl of clean water with a pinch of salt for wetting your hands. Wet your hands, take a small handful of rice and flatten it in your palm into a disc.
- Place 1–1.5 teaspoons of the egg paste in the centre of the rice disc. Fold the rice over the filling and form a triangle, pressing the sides so the filling doesn’t leak out. If the rice sticks too much, wet your hands again.
- Wrap the bottom part of the triangle with a strip of nori, pressing lightly so it sticks. Repeat with the remaining rice and filling. Serve immediately or wrap in cling film and chill.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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