How to Make an Easy Egg Nigiri

Diners traditionally eat all nigiri sushi with chopsticks.

Egg nigiri is a type of sushi not commonly served in authentic sushi bars. Its rarity most likely spawns from its lack of fish as an ingredient. Vegetarians, those new to sushi and those wary of eating raw fish can try this easy-to-make sushi recipe with a few basic ingredients.

Things You'll Need

• Two eggs
• Oil
• Skillet
• 2 cups cooked rice
• Ice cube tray
• 1/8 cup mayonnaise
• 1/4 tsp. wasabi paste

Instructions

1. Crack two large eggs into a small bowl and whisk until well mixed. Pour into a large, lightly greased skillet that has been preheated on high heat. Lower to medium heat.

2. Fry the eggs hard, sprinkling with salt and pepper to taste as they cook. Remove your fried egg from the pan and let cool on a large plate while you prepare the rice base.

3. Fill each compartment of your ice cube tray with two heaping spoonfuls of rice. Use the rice when still slightly warm, and pack it down tightly into the ice cube compartments with the tips of your fingers.

4. Place the ice cube tray in the refrigerator for five to 10 minutes, then remove. Loosen the edges of each rice cube with the edge of a knife blade. Flip the ice cube tray upside down over a large platter and tap the bottom lightly until the rice cubes loosen and drop.

5. Combine the wasabi paste and mayonnaise and stir until thoroughly blended. Spread a thin layer across the top of each rice cube.

6. Cut your cooled egg into several small pieces, approximately the same size and shape of the tops of your rice cubes. Place one egg square on top of each rice cube, over the mayonnaise and wasabi pasta.

Tips & Warnings

• Grease your fingertips lightly with butter or oil before packing down rice to avoid sticking. Do the same with the blade of the knife used to loosen them.

• Store any leftover wasabi mayonnaise in the refrigerator for later use.

• Wasabi can be extremely spicy and you should use it with caution. Those sensitive to spicy foods can use plain mayonnaise and remove wasabi paste from the recipe.

References

• "The Complete Book of Sushi;" Hideo Dekura; Brigid Treloar and Ryuichi Yoshii; 2004
• Lunch in a Box: Ice Cube Tray Sushi