Japanese Egg Rice

Ingredients

• •1 cup sushi rice
• •1 1/4 cups water
• •4 large eggs
• •2 tbsp soy sauce
• •1 tsp sesame oil
• •2 green onions, sliced (optional)
• •Salt to taste

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

2. 2

   In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat.

3. 3

   Once boiling, reduce heat to low, cover, and simmer for 12 minutes, or until rice is tender and water is absorbed.

4. 4

   While the rice cooks, bring a small saucepan of water to a boil. Carefully add the eggs and boil for 6-7 minutes for soft-boiled eggs.

5. 5

   After boiling, transfer the eggs to an ice bath for a few minutes to stop the cooking process. Peel the eggs once cooled.

6. 6

   Once the rice is done, fluff it with a fork. Add salt and sesame oil, and mix well.

7. 7

   To serve, divide the rice into 4 bowls, top each with a soft-boiled egg halved, and drizzle with soy sauce. Garnish with sliced green onions if desired.