Onigiri is one of my favourite snacks to have. Tuna, bulgogi, spam… you name it. You’ll find so many different types and styles of onigiri at the Japanese convenience store, and in Korea you’ll find triangle kimbaps that are also filled with different flavours.
Today I will be making a super simple and easy egg onigiri, which only contains 2 main ingredients – eggs & chives! You can spice it up by adding your choice of protein, but I wanted to keep it simple with this one. This recipe is perfect for a snack, a lunch meal or even to pack for a picnic.
Why make it in an Onigiri?
Of course, with all the ingredients, you can assemble it and make it into rice balls, but making it into a triangle shaped form just makes it so much fun and looks so much cuter presentation wise! You can definitely get creative with it – even making it into smaller sizes, but I made mine into a size where you can hold it with two hands!
Delicious Egg Onigiri
Description
A simple and quick recipe for lunch! This recipe makes 4 onigiris. You can replace the chives with green onions!
Ingredients
Instructions
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Instructions
Begin by washing your chives and finely chopping them. Set aside.
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Next, crack 2 eggs into a bowl and add a pinch of salt. Whisk.
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Turn on pan to medium heat and coat with cooking oil. Pour the egg mixture.
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After 1 minute- using a spatula, start making sliding motions on the egg. You can make it like how you would do a scramble, and then do a gentle hammering motion so the egg breaks into smaller pieces.
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Turn off heat and set the egg aside.
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Get your cooked rice ready and add to a big bowl. Add your chopped chives, eggs, 1 Tbsp of sesame oil, 2.5 Tbsp of soy sauce and 1.5 Tbsp of mayo. Mix together with your hands.
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With scissors, cut a few 5cm(w) x 8cm(h) pieces from the roasted seaweed.
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Next, with gloves on, start shaping your onigiris. Make it into a ball first, then flatten slightly and shape into a triangle.
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Add the roasted seaweed piece on the bottom and enjoy!
