Onigiri (Rice Ball) with Fried Egg. Sprinkle salt on plastic wrap and portion half of the rice on the plastic wrap. Place the fried egg on top and squeeze some mayonnaise on it if you like. Cover with the other portion of rice.
Pork luncheon meat such as the SPAM or TULIP brands are easy to find in Okinawa because of the large presence of Americans in the area. Although you can find this onigiri in other places in Japan, you can not find it as common as it is sold in Okinawa. This is a special type of onigiri because the shape is rectangular. You can have Onigiri (Rice Ball) with Fried Egg using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Onigiri (Rice Ball) with Fried Egg
- Prepare 1 of bowlful Plain cooked rice.
- You need 1 of Egg.
- You need 1 piece of Toasted nori seaweed.
- You need 1 tsp of Soy sauce.
- It’s 1 tsp of Vegetable oil.
- It’s 1 dash of Salt.
- Prepare 1 of Mayonnaise (optional).
These Japanese Yaki Onigiri are simple crispy grilled rice balls that are stuffed with avocado and salted peanuts and coated in a tasty dumpling dipping sauce and sesame. They're way easier to make than vegan sushi but so delicious thanks to their tasty crispy pan-fried rice crust on the outside while being soft on the inside. At its most basic, onigiri is a ball of steaming hot Japanese rice that's salted and molded either by hand or using an onigiri press to form a triangle, sphere, or cylinder shape. There are countless varieties of onigiri and ways to make it.
Onigiri (Rice Ball) with Fried Egg instructions
- Heat oil in a pan over low heat and crack a egg into it. When the egg white is cooked, break the egg yolk with a spatula and fold into half..
- Pour soy sauce into the pan as you divide the fried egg into 4 pieces and turn off the heat..
- It should look like this once you've cooked the egg..
- Sprinkle salt on plastic wrap and portion half of the rice on the plastic wrap. Place the fried egg on top and squeeze some mayonnaise on it if you like. Cover with the other portion of rice. Shape into a rice ball. Remove the plastic and wrap with toasted nori..
Instructions Filled Onigiri: Place some rice into a medium size bowl and sprinkle some salt over. Seasoned Onigiri: Place some rice into a medium size bowl and sprinkle some Furikake or Yukari Shiso in. This will make the outer layer toasty and crispy with a light brown color. As nisei, or second generation Japanese Americans growing up in Los Angeles, Onigiri (aka Omusubi or Rice Balls) have always been a part of our diet. Considered comfort food much like an Amercian hamburger or Mexican taco, these yummy Onigiri were often made with the fillings we loved most– salted salmon (sha-ke), pickled Japanese plum (umeboshi), and marinated kelp (tsukudani), just to name a.