Onigiri-Style Rice Egg Adaptation

Fried Rice 

1. Bring 2 cups of water to a boil. Add rice, stir, reduce heat to a simmer, cover, and cook until tender.
2. Spread cooked rice onto a sheet tray and cool completely.
3. Heat a sauté pan over high heat. Add garlic and ginger; sauté until fragrant.
4. Add peas and carrots (if using fresh carrots, blanch first) and cook for 2–3 minutes.
5. Add cooled rice and fry, stirring frequently, for 3–4 minutes.
6. Deglaze the pan with tamari and mix well. Remove from heat and cool.

Soft-Boiled Egg 

1. Bring a pot of water with a splash of vinegar to a rolling boil.
2. Carefully add eggs and cook for 6–7 minutes for a runny center (cook longer if desired).
3. Transfer immediately to an ice bath to stop cooking. Peel once cooled.

Wrap the Eggs 

1. Lay a sheet of plastic wrap on a work surface. Scoop a mound of fried rice onto the plastic.
2. Place a second sheet of plastic over the rice and roll into a thin, even layer.
3. Remove the top sheet and place a soft-boiled egg in the center.
4. Transfer to a fresh sheet of plastic wrap and carefully pull the rice up and around the egg, forming a pouch.
5. Wrap tightly, twisting the ends like a tootsie roll.
6. Poke small holes to release air and rewrap as needed until smooth.
7. On the final wrap, do not poke holes. Chill wrapped eggs in an ice bath for 2 hours to set.

Pickle Nests 

1. Combine vinegar, sugar, water, and salt in a pot and bring to a boil.
2. Spiralize cucumbers and place in a heat-safe container.
3. Pour hot pickling liquid over cucumbers.
4. Refrigerate overnight.

Sriracha Aioli 

1. Whisk Kikkoman® Gluten-Free Sriracha Hot Chili Sauce, mayonnaise, and lime juice until smooth.
2. Transfer to a squeeze bottle for plating.

Recipe created in partnership with Chef Ryan of Sodexo.