Confit Yolk Crispy Rice
Crispy pressed sushi rice fried in shallot oil and topped with tamari-cured confit egg yolks, bright lemon zest, chives, and golden fried shallots. Every bite is rich, savory, and full of texture with a perfect balance of crunch and silky yolk.
Equipment
- 2 Small containers for pressing rice
- plastic wrap
- Mixing bowl or shallow curing dish
- Small oven-safe dish
- Larger dish for water bath
- foil
- frying pan,
- Sharp knife
Ingredients
For the Rice
- 1 cup cooked sushi rice, Calrose
- 2 tbsp rice vinegar
- 1 pinch salt
- ½ tbsp sugar
For the Tamari-Cured Yolks
- 8 egg yolks
- ¾ cup soy sauce or tamari
- 3 tbsp mirin
- 1 2-inch strip kombu
- olive oil, enough to fully submerge yolks
For Frying and Assembly
- 2 shallots, thinly sliced
- oil, for frying
- lemon zest, to taste
- chives, chopped
- flaky sea salt, optional
Instructions
- Press the Rice: Season the warm cooked rice with rice vinegar, salt, and sugar. Transfer to a small container and press firmly to form a compact block. Cover with plastic wrap and place a similar size flat container on top of it, weighing it down as much as you can to compact it. Refrigerate overnight so the rice sets fully.1 cup cooked sushi rice, 2 tbsp rice vinegar, 1 pinch salt, ½ tbsp sugar
- Cure the Yolks: In a shallow dish, combine soy sauce, mirin, and kombu. Carefully lower the yolks into the mixture. Cover and refrigerate for 2–3 hours max, flipping at the halfway point for an even cure.8 egg yolks, ¾ cup soy sauce or tamari, 3 tbsp mirin, 1 2-inch strip kombu
- Confit the Yolks: Preheat your oven to 180°F. Transfer the cured yolks to a small oven-safe dish and cover fully with olive oil. Cover tightly with foil (If making the yolks a day ahead, you can refrigerate them at this point until you're ready to continue). Place the dish inside a larger baking dish and pour boiling water around it to create a water bath. Bake for 40 minutes, then turn off the oven and let them sit for 20–30 minutes to finish gently cooking. Extend the baking time slightly if you prefer firmer yolks.olive oil
- Fry the Shallots: Add the sliced shallots to a pan and cover them with oil. Fry over medium heat until lightly golden. Remove and drain, reserving the shallot oil for frying the rice.oil, 2 shallots
- Crisp the Rice: Remove the set rice block from the refrigerator and cut it into squares. Heat the reserved shallot oil in the same pan to about 325–350°F. Add the rice squares and fry for 3–4 minutes per side, or until they turn deeply golden and crisp. Transfer to a rack or paper towel to drain.
- Assemble the Bites: Top each crispy rice square with a confit yolk, then garnish with lemon zest, chopped chives, crispy shallots, and flaky salt. Serve immediately.lemon zest, chives, flaky sea salt
Nutrition
Calories: 146kcal, Carbohydrates: 11g, Protein: 6g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 194mg, Sodium: 1284mg, Potassium: 91mg, Fiber: 1g, Sugar: 3g, Vitamin A: 292IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.