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You know I am obsessed with crispy rice and with egg yolks, so I decided to put my favs together and I can now present to you…Cured Yolk Crispy Rice! The cured yolks have so much flavor and are so jammy when you bite into them. It contrasts perfectly with the golden crunchy rice. If you want to start your morning off right, this is the perfect recipe!
If you would like my newest recipe with a detailed explanation on how to make the Crispy Rice, please check out my recipe that is dedicated to just that.
Why You’ll Love Cured Yolk Crispy Rice
Cured Yolk Crispy Rice….get ready for a very satisfying start to your morning, or snack, or dinner, whenever you’re craving this recipe. And trust me, you’ll be craving this recipe! Crunchy, golden wonderful rice base topped with creamy avacado and a jammy, full of flavor cured yolk. Just trust, you’re going to love this.
How To Prepare Cured Yolk Crispy Rice
🍳 First, add the yolks to a non reactive dish and cover in the Tamari, mirin and kombu. Mix them around often so they all get coated. Then, let cure anywhere from 4 to 12 hours. I did 4 hours because I wanted them super jammy.
🍙 Secondly, season the sushi rice with the rice vinegar, sugar and salt. Then, press onto a small rectangular or square container and press well so it’s flat and even. Then, place in the freezer for 2 hours. Yielded 6 squares.
🔥 Optional to coat the rice in cornstarch. Then, fry in avocado oil until golden, it took about 8-10 minutes per square.
🥑 Lastly, slice the rice, add the avocado slices, yolk, lemon zest, a touch of flaky salt, chives, black and toasted sesame seeds.
Substitutions and Variations
Chef Nadia’s Tip
Provided no yolks break you can reuse the Tamari to cure more yolks.
Similar Recipes
Common Questions
I use San-J Tamari.
I use Maldon Sea Salt Flakes.
You can do 4 hours, which is what I did because I wanted them super jammy. You can leave them longer if you don’t want them very jammy.
I use Calrose Rice by Botan.
Cured Yolk Crispy Rice
Ingredients
- 4-6 yolks
- Tamari, enough to coat the yolks
- 3/4 cup tamari
- 1 tbsp mirin
- 1 kombu strip
- 3 cups sushi rice, cooked. I used calrose rice
- 2 tbsp sugar
- 5 tbsp rice vinegar
- Pinch of salt
- Avocado
- Chives , to taste
- Lemon zest, for topping
- Flaky salt, for topping
- Toasted sesame seeds, for topping
Instructions
- First, add the yolks to a non reactive dish and cover in the Tamari, mirin and kombu. Mix them around often so they all get coated. Then, let cure anywhere from 4 to 12 hours. I did 4 hours because I wanted them super jammy.
- Secondly, season the sushi rice with the rice vinegar, sugar and salt. Then, press onto a small rectangular or square container and press well so it’s flat and even. Place in the freezer for 2 hours. Yielded 6 squares.
- Optional to coat the rice in cornstarch. Then, fry in avocado oil until golden, it took about 8-10 minutes per square.
- Lastly, slice the rice, add the avocado slices, yolk, lemon zest, a touch of flaky salt, chives, black and toasted sesame seeds and that is it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
