This Onigiri rice ball is made with steamed white rice combined with scrambled eggs, chopped inexperienced onion, and sesame seeds. It’s a easy dish you may make anytime, and it’s good for breakfast or lunch. Salt is the one seasoning used on this recipe, however you can too add a little bit of soy sauce or mayonnaise within the combine so as to add extra flavors in case you like.
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Servings: 4
Onigiri rice ball made with steamed rice combined with scrambled eggs
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Beat the eggs in a small bowl and blend with chopped inexperienced onion. Warmth a small frying pan with sesame oil at medium excessive warmth, and make scrambled eggs.
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Combine the scrambled eggs with steamed rice (heat) in a bowl. Add salt and sesame seeds.
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Divide the rice combination into quarters, place 1/4 of the rice on moist arms, press and type right into a triangle form. Repeat to make 4 rice balls. Wrap every rice ball with 1/2 sheet of nori seaweed.
