Scrambled Eggs Nigiri
What Started it all:
Scrambled eggs nigiri
Scrambled Eggs Nigiri is a delightful fusion of traditional Japanese sushi and the comforting flavors of scrambled eggs. This dish is perfect for a light meal or as an impressive appetizer. Let's dive into this simple yet elegant recipe!
Ingredients
- 4 cups sushi rice
- 4 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 large eggs
- 4 tablespoons milk
- Salt and pepper to taste
- 2 tablespoons butter
- 8 sheets nori (seaweed), cut into strips
- Soy sauce (for serving)
- Pickled ginger (for serving)
- Wasabi (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice according to the package instructions or in a rice cooker.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
- Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Heat a non-stick pan over medium heat and add the butter.
- Pour the egg mixture into the pan and cook, stirring continuously, until the eggs are softly scrambled. Remove from heat and set aside.
- Wet your hands with water to prevent sticking and shape a small amount of sushi rice into an oval mound (about 2 tablespoons per nigiri).
- Place a spoonful of scrambled eggs on top of each rice mound.
- Wrap a strip of nori around the middle of each nigiri to secure the eggs in place.
- Arrange the scrambled eggs nigiri on a serving platter.
- Serve with soy sauce, pickled ginger, and wasabi on the side.
Scrambled Eggs Nigiri is a unique and delightful twist on traditional sushi that is sure to impress your guests. It's a simple recipe that combines the creamy texture of scrambled eggs with the savory flavor of seasoned sushi rice. Enjoy this versatile dish as a light meal or a sophisticated appetizer!