I’m obsessed with crispy rice and silky egg yolks, so I combined my favorites to create Cured Yolk Crispy Rice. The cured yolks are deeply flavored and delightfully jammy when you bite into them, which contrasts beautifully with the golden, crunchy rice. It’s an excellent way to start the day or enjoy as a snack or light dinner.
If you’d like a detailed guide for making the crispy rice base used here, check my dedicated crispy rice recipe.
Why You’ll Love Cured Yolk Crispy Rice
This recipe delivers satisfying textures and bold flavors: a crispy, golden rice foundation topped with creamy avocado and a jammy, savory cured yolk. The contrast of crunch and cream makes every bite addictive — perfect for breakfast, brunch, or a shareable appetizer.
How to Prepare Cured Yolk Crispy Rice
1. Add egg yolks to a non-reactive dish and pour in tamari, mirin, and a strip of kombu so the yolks are coated. Gently move them around occasionally to ensure even contact. Cure for 4–12 hours — I prefer 4 hours for a very jammy yolk.
2. Season cooked sushi rice with rice vinegar, sugar, and a pinch of salt. Press the seasoned rice firmly into a small rectangular or square container to create an even block, then freeze for 2 hours. This quantity yields about six squares.
3. (Optional) Lightly dust the frozen rice squares with cornstarch, then fry in avocado oil until golden and crisp, about 8–10 minutes per square.
4. Slice the fried rice squares, arrange avocado slices on top, place a cured yolk on each, then finish with lemon zest, flaky salt, chives, and a mix of black and toasted sesame seeds.
Substitutions and Variations
– Swap tamari for a low-sodium soy sauce if needed. – Use different garnishes like thinly sliced scallions, fried shallots, or a drizzle of chili oil for heat. – For a vegetarian umami boost, omit yolks and top with marinated roasted mushrooms or tofu with similar curing flavors.
Chef Nadia’s Tip
If none of the yolks break during curing, you can reuse the tamari mixture to cure additional yolks.
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Cured Egg Yolk Crispy Rice
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Common Questions
I use a quality tamari for a rich, mellow soy flavor. Low-sodium versions work if you prefer less salt.
A delicate flaky sea salt provides the best finish. Use your favorite brand for that distinctive crunch.
A minimum of 4 hours yields jammy yolks. Cure longer if you prefer a firmer texture, up to about 12 hours.
Use a short- to medium-grain sushi rice for the best texture. Calrose is a great, versatile option.
Cured Yolk Crispy Rice
Ingredients
- 4–6 yolks
- Tamari — enough to coat the yolks
- 3/4 cup tamari
- 1 tbsp mirin
- 1 kombu strip
- 3 cups sushi rice (cooked)
- 2 tbsp sugar
- 5 tbsp rice vinegar
- Pinch of salt
- Avocado, sliced
- Chives, to taste
- Lemon zest, for topping
- Flaky salt, for topping
- Toasted sesame seeds, for topping
Instructions
- Place yolks in a non-reactive dish and cover with tamari, mirin, and kombu. Gently turn the yolks occasionally so they cure evenly. Refrigerate and cure for 4–12 hours (4 hours yields very jammy yolks).
- Season the cooked sushi rice with rice vinegar, sugar, and a pinch of salt. Press the rice firmly into a small rectangular or square container to create an even block, then freeze for 2 hours. This should make about six squares.
- If desired, dust the frozen rice squares with cornstarch, then fry in avocado oil until golden and crisp, about 8–10 minutes per square.
- Slice the fried rice squares, top each with avocado slices and a cured yolk, then finish with lemon zest, a pinch of flaky salt, chives, and black and toasted sesame seeds.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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