You can never go wrong with this one, easy and delicious!

Egg salad & lettuce

Egg salad & lettuce

For 10 onigiri


  • 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


  • 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.
Decorate with a small lettuce leaf and a touch of egg salad. Enjoy!
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