Ingredients
2 eggs
10 g chives (or green onions)
1.5 tbsp mayonnaise
1 sheet roasted seaweed
300 g cooked white rice
2 1/2 tbsp soy sauce
1 tbsp sesame oil
Cooking oil (for scrambling eggs)
Pinch of salt
Instructions
- Wash and finely chop the chives; set aside.
- Crack eggs into a bowl, add a pinch of salt, and whisk.
- Heat a pan over medium heat, coat with cooking oil, and pour in the eggs.
- Scramble gently for 1 minute, breaking into small pieces with a spatula. Remove from heat.
- In a large bowl, combine cooked rice, chives, scrambled eggs, sesame oil, soy sauce, and mayonnaise. Mix well with clean hands or gloves.
- Cut roasted seaweed into small strips (about 5 cm x 8 cm).
- Shape the rice mixture into balls, then flatten slightly and press into a triangular onigiri shape.
- Wrap the bottom of each onigiri with seaweed and serve.
Notes
- Short-grain or sushi rice works best for holding shape.
- Replace chives with parsley, cilantro, or green onions.
- Add chili flakes, sriracha, or wasabi mayo for spice.
- Mix in tuna, chicken, or tofu for extra protein.
- Store tightly wrapped in the refrigerator for up to 2 days; rewrap with fresh seaweed before eating.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Snack, Lunch, Breakfast
- Method: Mixed & Hand-Shaped
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 onigiri
- Calories: 210
- Sugar: 1g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
