Egg Salad & Dried Tomato Spread Onigiri

The onigiri series is finally BACK with weekly new onigiri filling ideas!! This is one of my fav snacks to eat & to prepare, so why not continue making this series? You also don’t need Japanese sticky rice nor do you need a rice cooker. I recently got one for convenience, but if you want to make it without a rice cooker, just check out the other onigiri recipes I already posted.

INGREDIENTS

• For the filling

  • 2 eggs

  • 2 tbsp mayo (preferably Kewpie)

  • 1 tsp sriracha

  • 1 tbsp chopped parsley

  • Pinch of salt

    
    

• For the rice mix

  • Cooked rice (long grain, short grain, or sushi rice)

  • 1 tsp sesame seeds

  • 1 tsp nigella seeds

  • Pinch of salt

    
    

• Optional: Seaweed for wrapping

INSTRUCTIONS

1. Prepare the filling: Boil the eggs until hard-boiled, peel, and mash in a bowl. Mix in the mayo, sriracha, parsley, and salt until creamy and smooth.

2. Cook the rice: Rinse the rice thoroughly and cook it using a 1:2 rice-to-water ratio. Allow the rice to cool slightly for easier handling.

3. Season the rice: Mix the salt, sesame and nigella seeds into the cooked rice for added flavour and texture.

4. Assemble the onigiri: Wet your hands to prevent sticking. Take a handful of rice, flatten it slightly, and add a spoonful of the egg salad filling to the center. Mold the rice around the filling and shape it into a triangle or ball.

5. Optional: Wrap the onigiri with a strip of seaweed for an authentic touch and easier handling.

   
   

Enjoy your creamy and flavourful egg salad & dried tomato spread onigiri as a snack or light meal!