Tamago Onigiri Recipe

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Tamago onigiri recipe

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Not my usual nutrient-packed onigiri—but this one hits the soul.

Hi riceballers!
This onigiri is nostalgic, simple, and yet full of depth—one you’ll want to bite into with both hands.

Just imagine: soft, rich scrambled eggs wrapped in warm, glossy rice. The moment you take a bite, the eggs and rice melt together in your mouth. A gentle touch of salt brings out the natural sweetness of the rice. You’ll be smiling before you even realize it.

This is nothing like just plopping...

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A perfect match for your onigiri -Dashimaki Tamago 🥚🍙 Ever heard of dashimaki tamago? It’s similar to tamago-yaki (Japanese rolled omelet), but a little different—made by mixing eggs with dashi (a type of Japanese broth) and a touch of soy sauce, then rolled up in a rectangular pan. Whenever I go to an izakaya or a cozy little Japanese restaurant, I always order it. I don’t usually make it at home for dinner, but today I had a little extra time—so I made some for the first time in a while. ...

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-2 cups of sushi rice

According to package instructions, let it cool and add

-1 tbsp rice vinegar.

For the Chickpea ‘tuna’, mash

-1 can chickpeas, drained & rinsed

And mix with:

-1 tbsp mayo

-2 tbsp soy sauce

-1 tbsp rice vinegar

-2 tbsp nori flakes

-1 tsp white pepper

-2 tbsp nutritional yeast

Pick up one handful of rice, place the chickpea mix in the middle, add more rice and close it up. Squeeze the rice to a triangular shape. You can either eat it like that or panfry. I panfried them until golden brown and brushed some soy sauce mixed with a bit of sugar. To add the nori sheet, place a slice of nori on the bottom of the onigiri, then fold it up to the middle.
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