Takuan Tamago & Avocado Onigirazu

Recipe by

QL Omega Eggs

Preparation time30 minutes

Cooking time20 minutes

Makes4 pieces onigirazu

1avocado, deseed and sliced

¼ cup sakura denbu (seasoned cod fish condiment)

¼ cup red cabbage pickles (optional)

3 cup cooked sushi rice

4nori sheets

Sweet Radish Pickle Tamago

3QL Omega eggs

3 tbsp roughly chopped takuan (pickled daikon)

1 tbsp finely chopped red chillies (seeds removed)

2 tbsp finely sliced chives

1 tsp salt

½ tsp black pepper

1 tbspoil

In a large mixing bowl, whisk eggs with takuan, red chillies, chives, salt and pepper.
Fry takuan tamago in a non-stick pan with some oil, over medium-high heat.
Allow takuan tamago to cool before slicing into squares.
To assemble - place a nori sheet with the corner pointing upwards. Evenly spread sushi rice into a square shape in the centre of the nori.
Scatter 1/2 - 1 tablespoon of sakura denbu onto the rice. Next, place takuan tamago, followed by a layer of sliced avocados and red cabbage pickles.
Top with more rice and sakura denbu, and wrap nori sheets tightly into a square.
Wrap onigirazu in a piece of cling wrap with seam side down to further secure it. Rest for 5 minutes before cutting. (Note: Don't forget to make a mental note on which side you wish to cut the onigirazu in half).
Use a sharp and lightly wet knife to cut onigirazu into half. The wet knife will prevent rice and nori from sticking onto your blade, and the cross-section of the onigirazu will be cleaner.

QL Chef’s Tips:

Sakura denbu and takuan are available at the Japanese section in the supermarket.
Onigirazu usually has a mixture of 2 – 3 kinds of filling, so, feel free experiment with your favourite fillings! Fried chicken katsu, beef bulgogi, tuna mayo, ham and cheese, and even leftover beef stew are all great ideas for onigirazu fillings.
Make ahead by preparing sushi rice and condiments in advance and keeping them refrigerated.

QL Omega & QL D'Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.