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Lunch · Japanese

Tamago Onigiri (Egg and Mayo Rice Balls)

25 min Serves 4 ~514 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeKid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 4 eggs
  • 400 g sushi rice
  • 3 tbsp mayonnaise
  • 2 spring onions, sliced
  • 4 nori sheets

Nutrition (per serving)

Calories
514 kcal
Protein
15.1 g
Carbohydrate
79.1 g
of which sugars
0.7 g
Fat
14.2 g
of which saturates
2.7 g
Fibre
2.4 g
Salt
0.38 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the eggs for 9 minutes for a firm centre, then cool under cold water, peel and chop finely.

  2. 2

    Mix the chopped egg with the mayonnaise and spring onions.

  3. 3

    Cook the sushi rice according to the pack and leave to cool for 10 minutes, until just warm enough to handle.

  4. 4

    Wet your hands lightly with water and a pinch of salt. Take a handful of rice and press a hollow into the centre with your thumb.

  5. 5

    Spoon in some of the egg mayo, then mould the rice around it into a triangle or ball, pressing firmly so it holds together. Repeat to make 4 onigiri.

  6. 6

    Wrap a strip of nori around the base of each to serve.

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