Ingredients

• 4 medium eggs
• 2 Sushi Nori sheets
• Sesame Seeds

For the soy sauce marinade:

• Soy Sauce
• Mirin

For the rice:

• 250g Sushi Rice
• 5 tbsp Rice Vinegar

Instructions

1. For the marinade, simply combine the soy sauce and mirin in a bowl. Separate the egg yolks from the egg whites, using any method that works for you. You can use your hands or the shell of the egg to do this by cracking the egg and letting just the egg white drip through your hands, leaving the yolk remaining. Do this with four eggs, and place the yolks into the marinade, being careful to not let the yolks break.
2. Leave for 4 hours or more depending on the consistency you would like for the egg.
3. For the rice, place a pot on the stove and add the sushi rice and 350ml cold water. Cover the pot, bring it to a boil, and simmer for 10 minutes. Once the rice is cooked, turn off the heat but keep the lid on and leave the rice to rest for 15 minutes. After that time has passed, remove the lid and fluff the rice with a fork or a rice paddle.
4. Mix together the rice vinegar and salt, and pour these over the rice while still hot. Add in some chopped up nori sheets and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.
5. Once the egg yolks have been marinating for a minimum of 4 hours, remove them from the marinade and place them on top of your rice mixture in a bowl.
6. To serve, sprinkle with sesame seeds. Enjoy!