Description
A delightful dish featuring rich, creamy egg yolks cured and baked in olive oil, served atop crispy sushi rice squares for a comforting and impressive treat.
Ingredients
Scale
- 1 cup cooked sushi rice (Calrose)
- 2 tablespoons rice vinegar
- 1 pinch of salt
- 1/2 tablespoon sugar
- 8 egg yolks
- 3/4 cup soy sauce or tamari
- 1 two-inch strip of kombu
- Olive oil, enough to completely submerge the yolks
- 2 shallots, thinly sliced
- Oil for frying
- Lemon zest, to taste
- Chives, chopped
- Flaky sea salt (optional)
Instructions
- Prepare the Sushi Rice: Combine warm sushi rice with rice vinegar, salt, and sugar. Let cool and refrigerate overnight.
- Cure the Egg Yolks: Mix soy sauce and kombu in a bowl. Submerge egg yolks and cure in the refrigerator for 2-3 hours, flipping halfway.
- Bake the Cured Yolks: Preheat oven to 180°F (82°C). Place cured yolks in a small dish submerged in olive oil and bake in a water bath for 40 minutes.
- Prepare the Crispy Shallots: Heat oil in a pan and fry shallots until golden brown. Drain on paper towels.
- Crisp the Rice: Press chilled rice into a square shape and fry in reserved shallot oil until golden and crispy.
- Assemble Your Bites: Place crispy rice on a plate, top with a confit yolk, and garnish with lemon zest, chives, and crispy shallots.
- Serve Immediately: Enjoy the crispy rice bites hot and fresh.
Notes
Serve with a light salad or dipping sauce for enhanced flavor. These bites also work well as appetizers at gatherings.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Appetizer
- Method: Baking and frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 240mg
Keywords: crispy rice, confit yolk, sushi rice, appetizer, Asian cuisine