Scrambled Egg Onigiri – Japanese Cooking 101


Scrambled Egg Onigiri

This Onigiri rice ball is made with steamed white rice combined with scrambled eggs, chopped inexperienced onion, and sesame seeds. It’s a easy dish you can also make anytime, and it’s good for breakfast or lunch. Salt is the one seasoning used on this recipe, however you may as well add a little bit of soy sauce or mayonnaise within the combine so as to add extra flavors in the event you like.

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Scrambled Egg Onigiri

Course: Breakfast, Lunch

Delicacies: Japanese

Key phrase: egg, Onigiri, rice, rice ball

Prep Time: 10 minutes

Prepare dinner Time: 5 minutes

Servings: 4

Onigiri rice ball made with steamed rice combined with scrambled eggs

Print Recipe

  • Beat the eggs in a small bowl and blend with chopped inexperienced onion. Warmth a small frying pan with sesame oil at medium excessive warmth, and make scrambled eggs.

  • Combine the scrambled eggs with steamed rice (heat) in a bowl. Add salt and sesame seeds.

  • Divide the rice combination into quarters, place 1/4 of the rice on moist fingers, press and type right into a triangle form. Repeat to make 4 rice balls. Wrap every rice ball with 1/2 sheet of nori seaweed.



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