I was slightly intimidated by the idea of trying to wrap an entire boiled egg in rice, but it turns out to be surprisingly easy to do! They will fall apart a bit once you start eating them, but getting the rice to adhere for assembly is pleasingly easy. And I appreciate how simple the recipe is too. Just boil a few eggs and peel them, then wrap them in nori, and press on a bit of seasoned sushi/short-grain rice. I chose to garnish mine with a bit of furikake rice seasoning and serve with mayo, but they're perfectly tasty served plain as well.

Korean-Style Egg Rice Balls

Slightly adapted from Aaron & Claire

Ingredients

• 5 eggs
• 400g cooked sushi/short-grain rice
• 1 tsp. seasoned rice vinegar
• 2 tsp. light soy sauce
• 2 tsp. oyster sauce
• 2 tsp. sesame oil
• 1-2 tsp. sesame seeds
• 2 1/2 sheets nori
• furikake rice seasoning (optional)
• mayo (optional)

Directions

1. Boil eggs to your desired doneness. For large eggs, 7 minutes of boiling should result in a slightly soft but not runny yolk. You may wish to adjust the cooking time up or down depending on how hard or soft you like your eggs.
2. Transfer eggs to cold water and, once cool enough to handle, peel them and set aside.
3. Stir the vinegar, soy sauce, oyster sauce, sesame oil, and sesame seeds into the cooked rice.
4. Cut the nori sheets in half so that you have 5 half sheets.
5. Wrap each egg in a half sheet of nori. (I found it helped to slightly wet the nori to make it more pliable.)
6. Press some rice onto the nori-wrapped egg. Keep adding more nori to any "bald" spots until the egg is completely covered and no nori shows through.
7. Garnish with furikake (if using) and serve with mayo (if using).

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Variations

Vegetarian

To make this dish vegetarian simply use vegetarian oyster sauce (this is my default anyway) and omit the furikake (which contains bonito flakes).