Rice Bowl with Soft-Boiled Egg & Nori

📝 Ingredients

• 130 g sushi rice (Japanese rice) + 160 ml cold water
• 1 tbsp rice vinegar + 1 tsp caster sugar
• 4 eggs
• 150 g frozen shelled edamame
• 1 nori sheet
• 1 spring onion
• 1 tbsp sesame seeds (10 g)
• 2 tbsp soy sauce
• Salt

🍴 Utensils

• Small saucepan with lid
• Medium saucepan
• Fine sieve
• Mixing bowl
• Ladle
• Kitchen scissors

📖 Steps

1. Put the rice in the mixing bowl, cover it with cold water and rub it between your hands. Pour away the cloudy water and repeat 3 or 4 times, until it's almost clear. Drain the rice for 5 minutes in the fine sieve.
2. Put the rice and the 160 ml cold water in the small saucepan. Bring to the boil over a high heat, cover, then reduce to a very low heat and cook for 12 minutes without lifting the lid. Turn off the heat and leave to rest for 10 minutes, still covered.
3. While it cooks, mix the rice vinegar, sugar and a pinch of salt in a bowl until dissolved (10 seconds in the microwave helps). Also fill the mixing bowl with very cold water and ice cubes for the eggs.
4. Bring some water to the boil in the medium saucepan. Gently lower in the eggs, straight from the fridge, using the ladle and start the timer: 6 minutes 30 seconds at a gentle boil, for a set white and a runny yolk.
5. Immediately transfer the eggs to the iced water to stop the cooking and leave them there for 3 minutes. Then drop the edamame into the boiling water, cook for 3 minutes and drain them in the sieve.
6. Pour the seasoning over the warm rice and mix it in gently with the spatula, using a cutting motion rather than mashing, to keep the grains whole. The rice should be glossy and slightly sticky.
7. Peel the eggs under cold running water, starting from the wider end, where the air pocket is. Cut the nori sheet into thin strips with scissors and slice the spring onion.
8. Divide the rice between two bowls and add the edamame and the halved eggs. Scatter with nori, spring onion and sesame seeds, then drizzle with soy sauce just before eating, so the nori stays crisp.