Soy Egg Onigiri

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Soy Egg Onigiri: The Perfect On-the-Go Snack

In Japan, onigiri (おにぎり) holds a special place as a beloved and convenient food item. Also known as rice balls, onigiri are made by shaping cooked rice into triangular or cylindrical forms and often wrapped with nori (seaweed). These portable snacks can be filled with a variety of delicious ingredients, making them super versatile and satisfying snack for people on the move.

Soy Egg Onigiri, or "Shoyu Tamago Onigiri" (醤油卵おにぎり) in Japanese, combines the comforting taste of seasoned rice with the rich, savory flavor of a soy-marinated egg. This combination offers a delightful contrast of textures and tastes, making it a super popular snack. The marinated egg, known as "shoyu tamago," is a common staple to many Japanese dishes, including ramen. When paired with seasoned rice and wrapped in nori, it creates a harmonious mix of flavors that is both satisfying and delicious.

Making Soy Egg Onigiri at home is super simple. Using my Soy Egg Recipe, you can prepare these popular Japanese snacks with ease. Start by cooking sushi rice and allowing it to cool to room temperature. Mix the rice with furikake seasoning and a bit of the soy egg marinade for added flavor. Shape the rice around a soy egg, ensuring it is securely enclosed, and wrap it with nori for the perfect finish.

Soy Egg Onigiri Recipe

Instructions:

1. Cook the Sushi Rice:

   • Prepare the sushi rice with water in a rice cooker or on the stovetop according to package instructions.

   • Allow the rice to cool to room temperature.

2. Prepare the Rice Mixture:

   • In a large bowl, mix the cooled sushi rice with furikake seasoning. Adjust the amount of furikake to your taste preference.

   • Add in a few tablespoons of your soy egg marinade, mix well with a spoon, and set aside.

3. Form the Onigiri:

   • Lay out some plastic wrap on your counter or cutting board.

   • Take a big scoop of the seasoned rice and place it in the middle of your plastic wrap, flattening it slightly.

   • Add an optional dollop of mayonnaise to the center of the rice, and then place one of your homemade soy eggs on top.

   • Using the plastic wrap, carefully gather the rice around the soy egg and shape it into a tight ball, ensuring the egg is securely enclosed. You can make the ball more compact by twisting the end until you have a smooth ball.

4. Wrap with Nori:

   • Place a full sheet of nori on top of another piece of plastic wrap (the plastic wrap should be larger than the nori sheet).

   • Remove the plastic wrap from the rice ball and place it on top of the nori. Wrap the nori around the rice ball, bringing all four sides towards the center.

   • Shape the onigiri into a firm ball with your hands. Twist the end of the plastic wrap to form a ball, and store it in the fridge.

5. Serve:

   • When ready to eat, slice the onigiri in half and enjoy your delicious soy egg onigiri!