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Cured Yolk Crispy Rice ❤️ These are so delicious, and let me just say one thing… Practice makes perfect.

If you loved this recipe, check out my Crispy Egg Yolks!

Why You’ll Love Cured Yolk Crispy Rice

You know I am obsessed with crispy rice and with egg yolks, so I decided to bring the two together and create this amazing recipe! The cured yolks have so much flavor and they are so jammy, which makes these perfect for breakfast.

Cured Yolk Crispy Rice

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

What Tamari do you use?

I use San-J Tamari.

What flaky salt do you use?

I use Maldon Sea Salt Flakes.

What’s the minimum amount of hours I can cure the yolks for?

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.

What sushi rice do you use?

I use Calrose Rice by Botan.

Cured Yolk Crispy Rice

By Nadia Aidi
Prep 2 hours 10 minutes
Cook 10 minutes
Cure Time 4 hours
Total 6 hours 20 minutes
Servings: 6
Cured Yolk Crispy Rice ❤️ These are so delicious, and let me just say one thing… practice makes perfect.

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

Directions 

  • 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.

Nutrition

Calories: 420kcal, Carbohydrates: 83g, Protein: 11g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 130mg, Sodium: 1655mg, Potassium: 147mg, Fiber: 3g, Sugar: 5g, Vitamin A: 174IU, Vitamin C: 0.01mg, Calcium: 33mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American, Asian

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