Japanese Egg Musubi
Classic musubi but with egg mayo filling
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
Instructions
- Hard boil your eggs. Let them cool completely before peeling. You can soak in cold water to accelerate the cooling process
- 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
- 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.
- Serve and enjoy!