Japanese-Inspired Egg Rice Balls

Japanese-Inspired Egg Rice Balls
Prep Time
30 min
Cook Time
30 min
Yield
4
Recipe by: Charlotte Grainger

Ready to try some new flavors? Our egg rice balls recipe combines sweet, sticky sushi rice with the satisfying texture of soft-boiled eggs. It’s simply irresistible! Packed with 6 times more Vitamin D (compared to ordinary eggs), EB eggs are the perfect ingredient to add nutritional value to this meal. Make this dish ahead of time and serve it as part of a buffet at your next BBQ or get-together. Believe it or not, this recipe is strikingly easy! You don’t need to be a whiz in the kitchen to get it right. Want to look like a pro chef? We’ve got you covered. When you’re done, you can garnish the rice balls with a slice of edible seaweed!

Make This Recipe

Ingredients

Preparation

  1. Fill a pan with water and bring it to the boil. Add the Eggland’s Best eggs to the water and boil for four and a half minutes.
  2. Get the EB eggs out of the pan and set them in a bowl of ice-cold water for a few minutes. Set aside until later.
  3. Place the rice into another power of cold water. Stir the mixture, which should turn cloudy. Drain the rice. Repeat this process a few times until the water is clear.
  4. Next, put the rice into a bowl and cover. Leave for 20 minutes.
  5. Drain the rice once more and place in a rice cooker with water. Cook on high for five minutes. Bring the heat down to medium and cook for another 20 minutes.
  6. During this time, put the rice vinegar, sea salt, and sugar into a pan and place on medium heat. Cook until both the salt and sugar has dissolved, then keep on a low heat.
  7. Move the cooked rice into a large bowl and mix the sweet vinegar solution into it. The rice should become sticky and clumpy like such rice.
  8. Peel the EB eggs and slice each one in half. Roll an ⅛ of the rice into a ball and make a small dip for the egg half. Place the egg half into the dip with the yolk facing up. Repeat this for each of the egg slices.
  9. Optionally, use slices of kombu seaweed to garnish your egg rice balls. Serve cold.

Tip: These EB egg rice balls go great with a spicy dip. Make your own or buy one for your buffet ahead of time.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
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