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Japanese Egg Musubi

Classic musubi but with egg mayo filling
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Prep Time 5 minutes
Cook Time 5 minutes
Ingredients Method

Ingredients
  

  • 2 large eggs
  • 2 tablespoon kewpie mayo
  • ¼ teaspoon kosher salt
  • ¼ teaspoon sugar
  • ¼ cup tenkasu (fried tempura bits)
  • nori temaki sheets split in half lengthwise
  • short grain rice

Method
 

  1. Hard boil your eggs. Let them cool completely before peeling. You can soak in cold water to accelerate the cooling process
  2. In a medium bowl, grate or mash the peeled boiled eggs. You want the mash to be fine without many chunks. Add the kewpie mayo, salt, and sugar. Mix until well integrated
  3. When assembling the musubi, start with nori then add a layer of rice. Next add a layer of the egg then tenkasu then another layer of rice. Push it through the mold and wrap it up.
  4. Serve and enjoy!