Warm Vinegar-Rice Bowls with Soft Egg and Pickled Ginger

Warm short-grain rice is folded with sweet-tart vinegar until each grain shines, then topped with a soft egg and pickled ginger. As Vinegar Rice at First Light remembers, Yohei worked that paddle at Edo canal stalls before the temple bells finished.

Serves 2

Estimate for one serving

• 720 cal
• 12.8g protein
• 40g carbs
• 8.4g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 1 cup short-grain rice
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 4 eggs
• 1/4 cup pickled ginger
• 2 nori sheets
• 2 tbsp soy sauce

Instructions

1. 1Rinse the short-grain rice until water runs clear then cook according to package directions.
2. 2In a small bowl whisk together rice vinegar, sugar, and salt until dissolved then gently fold into the warm cooked rice.
3. 3Bring a small pot of water to a boil, lower in the eggs and simmer exactly 6 minutes for soft yolks then transfer to an ice bath and peel.
4. 4Cut nori into thin strips. Divide seasoned rice between two bowls, top each with two halved soft eggs, pickled ginger, nori strips, and a drizzle of soy sauce. Serve immediately.