Egg Crispy Rice Bites

The egg salad has so much flavor and the crispy rice bites are just sooo fun to eat! This would also be such an eye catching appetizer to bring to a potluck — If you try this, let me know what you think !!

What you’ll need:

Servings: 2

• 6 eggs

• 1 tsp ponzu

• 1/2 tsp sesame oil

• 1/2 sesame seeds

• 1/2 tsp gochugaru

• 1 tsp furikake

• 2 tsps Japanese mayonnaise

• 2 cups sticky rice cooked (or glutinous rice)

• olive oil

• seaweed snacks

• sriracha

Instructions:

1. Start off by gently placing eggs in a pot and fill up with just enough water to cover the eggs— Heat on high and let come to a boil.

2. Turn off heat as soon as water starts boiling and cover with a lid— let steam for about 7 minutes and then carefully transfer eggs to a bowl filled with water and ice. — let chill for at least 10 minutes in ice bath.

3. Gently peel eggs and place into a mixing bowl— season with ponzu, sesame oil, sesame seeds, gochugaru, furikake, and Japanese mayo. Use a fork to break up jammy yolks and combine well. Set aside.

4. Take about a spoonful of cooked sticky rice, roll them into balls, and use your palms to flatten— continue until all rice bites are finished .

5. Add some olive oil to a pan and heat to medium heat— pan fry each rice bite until golden and crispy on each side. Place crispy rice bites on a wired rack to slightly cool and drain off excess oil.

6. Assemble each crispy rice bite by add a piece of seaweed snack on top, followed by a scoop of the egg salad mixture.

7. Garnish with sriracha hot sauce on top and enjoy!