Confit Yolk Crispy Rice
Serves 8
15 mins prep
60 mins cook
720 mins Inactive Time
195 mins total
Crispy pressed sushi rice fried in shallot oil and topped with tamari-cured confit egg yolks, bright lemon zest, chives, and golden fried shallots. Every bite is rich, savory, and full of texture with a perfect balance of crunch and silky yolk.
For the Rice
For the Tamari-Cured Yolks
For Frying and Assembly
Press the Rice: Season the warm cooked rice with rice vinegar, salt, and sugar. Transfer to a small container and press firmly to form a compact block. Cover with plastic wrap and place a similar size flat container on top of it, weighing it down as much as you can to compact it. Refrigerate overnight so the rice sets fully.
cup cooked sushi rice
tbsp rice vinegar
pinch salt
tbsp sugar
Cure the Yolks: In a shallow dish, combine soy sauce, mirin, and kombu. Carefully lower the yolks into the mixture. Cover and refrigerate for 2–3 hours max, flipping at the halfway point for an even cure.
egg yolks
cup soy sauce or tamari
tbsp mirin
2-inch strip kombu
Confit the Yolks: Preheat your oven to 180°F. Transfer the cured yolks to a small oven-safe dish and cover fully with olive oil. Cover tightly with foil (If making the yolks a day ahead, you can refrigerate them at this point until you're ready to continue). Place the dish inside a larger baking dish and pour boiling water around it to create a water bath. Bake for 40 minutes, then turn off the oven and let them sit for 20–30 minutes to finish gently cooking. Extend the baking time slightly if you prefer firmer yolks.
olive oil
Fry the Shallots: Add the sliced shallots to a pan and cover them with oil. Fry over medium heat until lightly golden. Remove and drain, reserving the shallot oil for frying the rice.
oil
shallots
Crisp the Rice: Remove the set rice block from the refrigerator and cut it into squares. Heat the reserved shallot oil in the same pan to about 325–350°F. Add the rice squares and fry for 3–4 minutes per side, or until they turn deeply golden and crisp. Transfer to a rack or paper towel to drain.
Assemble the Bites: Top each crispy rice square with a confit yolk, then garnish with lemon zest, chopped chives, crispy shallots, and flaky salt. Serve immediately.
lemon zest
chives
flaky sea salt
