First things first: Onigiri isn't sushi. How do we know? Because Samurais marched fueled by onigiri, and Samurais wouldn't have started a week-long march with a bundle of fresh fish. (You can't swing a katana without some carb loading, ya know?) Back then onigiri was little more than a ball of rice with a seasoned coating, but a lot of time has passed and with it onigiri has been improved, filled with foods that aren't too perishable, like cooked tuna, Japanese pickled plum -- and now, cured ham and eggs. Because we're all about breakfast-on-the-go and rthat’s when this breakfast onigiri comes in handy. It also comes in handy for Samurai training but we figure that's less of a priority these days.
furikake or Togarshi (optional)
In a small saucepan, bring the rice and 1/2 cup of water to a boil. Cover and reduce heat to low and simmer until just cooked about 30 to 40 minutes. Remove from heat and season with salt, mix through, and uncover until ready to use.
Meanwhile, whisk the eggs in a small bowl until smooth. Heat the oil in a small nonstick pan over medium heat. When the oil shimmers, add the eggs and, using a silicone spatula, break up and briefly cook for about 30 seconds. Add the scallions, stir through and continuing to break up eggs. Cook until eggs are done about 1 minute and remove from heat.
Line an onigiri mold with plastic wrap that hangs about 2-inch over on the sides. Measure out about 1/2 cup of rice and add half of that to the mold pressing in the middle to create a well. Add 1/3 cup egg mixture and top with the remaining 1/4 cup of rice. Fold over saran and press mold with cover.
Remove rice ball and saran wrap. Wrap the rice ball in a sheet of prosciutto. (Optional: sprinkle over togarashi spice or sesame seeds). Place the triangle in the middle of the seaweed wrap with a pointed edge facing up and fold over the two sides of seaweed. It should look like a handheld triangle. Repeat to make 3 onigiri total. Eat right away or wrap in parchment or napkin for on the go.
Food styling and photography by Aida Mollenkamp