Transform plain onigiri into a tantalizing lunchtime treat with these Roasted Tomato Yaki Onigiri, topped with a runny fried egg for extra decadence! Made using a common kitchen tool found in every household, these onigiri don’t require ANY special tools or molds to get their perfect circular shape!
Crispy rice is the best kind of rice, in my opinion. Whenever we order bibimbap, I am that person inconspicuously stealing all of the crispy rice pieces (and then vehemently denying my crime). I am also that weird person you’ll find chiseling away at the crusty bits of rice plastered to the bottom of the rice cooker, unapologetically shoveling the pieces into my mouth. So really, it goes without saying that yaki onigiri is my destined rice soulmate. The gentle crunch of the toasty rice, still slightly warm from the pan, is enough to send your mouth into a permanent state of comatose. Combine that with savory-sweet cherry tomatoes, roasted until they’ve become fragrant, golden little rubies of perfection, and you’ve got yourself a taste explosion that will detonate your very soul into blissfully crying smithereens. Mouths of the world, meet the flavor bomb that will lead to your inevitable demise: Roasted Tomato Yaki Onigiri. Oh, and did I mention there’s a fried egg on top? Because fried egg + crispy rice = tastiest BFFs in the world.
