For 10 onigiri
Ingredients:
- 4 eggs
- 100g cream cheese
- 3 tsp whole grain mustard
- Juice of 1/2 lemon
- Shichimi Nanami tōgarashi (or regular chili flakes)
- Chili flakes
- 1 sucrine lettuce
- Salt
- 2 nori seaweed sheets
- Rice
Process:
- Cook the eggs for 9 minutes until hard-boiled, then cool immediately.
- Peel the eggs and finely chop them using a potato masher or knife.
- Add the cream cheese, mustard, chili, lemon juice, and salt, then mix well.
- Wash and dry the lettuce.
- In a mold previously soaked in water, add a spoonful of rice mixed with chili flakes, ensuring to create a well. Add small pieces of torn lettuce and a small spoonful of the egg salad. Then, add another spoonful of rice, close the mold with slight pressure, and unmold.
- Wrap the onigiri with nori seaweed, cut into your desired shape.
