Egg Yolk Onigiri

A recipe for Egg Yolk Onigiri! Freshly steamed rice is filled with a soy sauce-marinated egg yolk and wrapped in nori.

Course Main

Cuisine Japanese

Keyword egg, egg yolk, Japan, Japanese, onigiri, rice

Prep Time 15

Cook Time 0

Resting Time: 14

Total Time 14 15

Servings 3 Onigiri

Place the eggs in a covered freezer-safe container and freeze overnight, 8-12 hours.
Once frozen, run one of the eggs briefly under cold water and peel off the shell.
Place the peeled egg in a container and repeat with the remaining eggs.
Defrost the peeled eggs at room temperature for 30 minutes to 1 hour.
In a medium bowl, whisk together the soy sauce and mirin. Set aside.
Carefully remove the egg white from the egg yolk and place the egg yolk in the bowl with the soy sauce mixture. Repeat with the remaining eggs. Save the egg whites for another use.
Cover the bowl and refrigerate the egg yolks for at least 4 hours, carefully turning halfway, and up to four days.

Place a 12 x 12 inch (30 x 30 centimeter) piece of plastic wrap over a small bowl.
Arrange 3.5 ounces (100 grams, about 1/2 cup) of freshly cooked, still warm Japanese rice across the plastic wrap in the bowl.
Carefully place one of the marinated egg yolks in the center of the rice.
Top the egg yolk with 1.7 ounces (50 grams, 1/4 cup) more of rice.
Bring up the ends of the plastic wrap to lightly press the rice into a ball around the egg yolk.
Wet your hands with water and lightly salt.
Remove the rice ball from the plastic wrap and use your lightly salted hands to gently press the rice into a triangular shape.
Place the triangle-shaped rice ball at the end of a (4 x 7.5 inch/10 x 19 centimeter) nori sheet with the point of the triangle facing the end.
Fold the nori over the rice ball, tucking in the sides, then turn the rice ball on its side so there is a opening in the nori facing upwards.
Carefully place a second marinated egg yolk at the top of the rice ball against the edge of the nori.
Repeat with the remaining rice and egg yolks to form three Onigiri in all.
Serve immediately.