Crispy Yaki Onigiri with Soft-Boiled Egg
Pan-seared rice balls with a savory miso-butter glaze, served alongside a jammy onsen tamago. Ready in 20 minutes with just cooked rice and a few pantry staples.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 11g
Ingredients
- 2 cups cooked sushi rice or short-grain white rice, cooled
- 2 sheets nori seaweed sheets
- 1.5 tbsp miso paste (white or red)
- 1 tbsp butter
- 1 tbsp soy sauce
- 2 whole eggs
Instructions
- 1
Bring a small pot of water to a gentle boil. Carefully lower in eggs and cook for 6–7 minutes until whites set but yolks stay runny.
- 2
While eggs cook, wet your hands with water. Divide rice into 4 equal portions and gently shape each into a ball without crushing.
- 3
Tear nori into strips and wrap 1 strip around the middle of each onigiri.
- 4
Heat butter in a skillet over medium-high heat. Place onigiri flat-side down and sear 2–3 minutes per side until golden and crispy.
- 5
Whisk miso and soy sauce together. Brush onto onigiri surfaces in the last 30 seconds of cooking until glossy.
- 6
Transfer cooked eggs to an ice bath for 1 minute, then peel gently. Serve onigiri alongside peeled soft-boiled eggs.
Tools you’ll need
- small pot
- 12-inch nonstick or cast iron skillet
- small bowl for miso mixture
- spoon or brush for glazing
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