Japanese-Inspired Egg Rice Balls
Craving a delightful fusion of flavors? Our Japanese-inspired egg rice balls blend perfectly seasoned sushi rice with luxuriously jammy soft-boiled eggs. This combination creates an irresistible harmony of textures and tastes that will elevate your culinary repertoire! We use EB eggs in this recipe, which pack an impressive 6 times more Vitamin D than regular eggs, making these rice balls both delicious and nutritious. Perfect for meal prep, these elegant bites can be prepared in advance and served at your next outdoor gathering or potluck. Don't let the sophisticated appearance fool you – this recipe is surprisingly straightforward! Even if you're just starting your cooking journey, you'll find these rice balls well within your capabilities. Want to impress your guests with restaurant-worthy presentation? We'll show you how. For an authentic finishing touch, wrap each rice ball with a strip of edible seaweed!
Ingredients
4 Eggland's Best large eggs
1 cup Japanese short-grain rice
6 tsp rice vinegar
1 tsp sea salt
3 tsp sugar
Kombu seaweed sheet (optional)
Preparation
- Begin by bringing a pan of water to a rolling boil. Carefully add your Eggland's Best eggs and cook for precisely four and a half minutes.
- Remove the EB eggs and immediately plunge them into a bowl of ice water. Let them rest while you prepare the rice.
- Rinse the rice in a bowl of cold water, stirring gently until the water becomes cloudy. Drain and repeat this washing process until the water runs clear.
- Transfer the cleaned rice to a bowl, cover completely, and let it soak for 20 minutes.
- After soaking, drain the rice thoroughly and cook it in a rice cooker with fresh water. Start on high heat for five minutes, then reduce to medium and continue cooking for 20 minutes.
- Meanwhile, combine rice vinegar, sea salt, and sugar in a small saucepan over medium heat. Cook until the crystals completely dissolve, then maintain on low heat.
- Transfer your cooked rice to a spacious bowl and gradually incorporate the warm vinegar mixture. The rice will develop a sticky, sushi-like consistency.
- Carefully peel your EB eggs and cut each one in half. Shape approximately ⅛ of the rice into a ball, creating a small hollow for the egg. Place each egg half into its rice cradle, yolk facing upward. Continue this process with remaining eggs.
- If desired, garnish your completed egg rice balls with strips of kombu seaweed. Serve chilled.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 Pieces |
|---|---|
| Calories | 325 |
| Fat | 9.9g |
| Saturated Fat | 2.64g |
| Cholesterol | 619mg |
| Sodium | 588mg |
| Carbohydrates | 44.4g |
| Dietary Fiber | 1.4g |
| Protein | 12.22g |
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