This Onigiri rice ball is made with steamed white rice mixed with scrambled eggs, chopped green onion, and sesame seeds. It is a simple dish you can make anytime, and it’s perfect for breakfast or lunch. Salt is the only seasoning used in this recipe, but you can also add a bit of soy sauce or mayonnaise in the mix to add more flavors if you like.
Scrambled Egg Onigiri
Onigiri rice ball made with steamed rice mixed with scrambled eggs
Ingredients
- 2 eggs
- 1 green onion (chopped finely)
- 1 tsp sesame oil
- 2 cups steamed rice
- 1/2 tsp salt ((more to taste))
- 1 tsp sesame seeds
- 2 sheets Nori roasted seaweed
Instructions
- Beat the eggs in a small bowl and mix with chopped green onion. Heat a small frying pan with sesame oil at medium high heat, and make scrambled eggs.
- Mix the scrambled eggs with steamed rice (warm) in a bowl. Add salt and sesame seeds.
- Divide the rice mixture into quarters, place 1/4 of the rice on wet hands, press and form into a triangle shape. Repeat to make 4 rice balls. Wrap each rice ball with 1/2 sheet of nori seaweed.
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