Breakfast Onigiri

my grandma would always have onigiri in her purse

Breakfast Onigiri

Ingredients:

• 4 eggs

• 3 tbsp milk

• 5 slices bacon, cut into bite-sized pieces

• 2 cups steamed sushi rice

• 1 tbsp rice vinegar

• 1 tsp sugar

• Furikake, for garnish

• Salt and pepper, to taste

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Directions:

1. Cook the Bacon:

   • In a medium pan over medium heat, cook the bacon pieces until golden brown, tossing occasionally. Set aside.

2. Scramble the Eggs:

   • In a small bowl, whisk together the eggs, milk, salt, and pepper.

   • Pour the egg mixture into the pan with the bacon drippings. Cook on medium heat, stirring and folding the eggs constantly to create soft curds.

   • Remove the pan from heat while the eggs are still slightly glossy. Adjust seasoning if needed.

     

3. Season the Rice:

   • Once the rice is cooked, mix it with rice vinegar and sugar, tossing gently to combine.

   • Fan the rice to cool it slightly—it should remain warm enough to stick together.

4. Shape the Onigiri:

   • Wet your hands with water to prevent sticking.

   • Scoop about ⅓ cup of rice into your non-dominant hand, flattening it slightly to form a small well in the center.

   • Add 1–2 tsp of scrambled eggs and bacon as the filling.

   • Scoop another ⅓ cup of rice to cover the filling, gently pressing it into a ball.

     

5. Form the Triangle:

   • Using your dominant hand, create a "mountain" shape on top of the rice ball.

   • Press gently with your hands to mold the rice into a triangle, being firm but not overly tight to keep the rice airy.

   • Rotate the onigiri while shaping to ensure even corners.

6. Finish and Garnish:

   • Once shaped, sprinkle with furikake for extra flavor.

   • and enjoy!