Go Back
–+ servings
Soy sauce egg rice bowl with jammy eggs, avocado, sesame seeds, and green onions

Soy Sauce Egg Rice Bowl

5 from 3 votes
The kind of lunch you can make when you have almost nothing in the fridge. Creamy, jammy soy sauce eggs served over warm sushi rice with diced avocado and whatever toppings you feel like, ready in 15 minutes (plus a little marinating time).
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings : 2 bowls

Save this recipe

Love this recipe? Get it sent to your inbox.

Ingredients

For the Soy Sauce Eggs
  • 4 large eggs
  • ½ cup soy sauce, use gluten-free soy sauce or tamari for GF
Optional Marinade Upgrades (add to the soy sauce):
  • 1 garlic clove, grated
  • 1 tsp chili oil
  • 1 tsp toasted sesame seeds
  • 1 green onion, thinly sliced
For the Bowls:
  • 1 cup sushi rice, or 1 pouch microwave rice per bowl
  • 1 avocado, diced
Optional Toppings:
  • chili oil
  • toasted sesame seeds
  • thinly sliced green onions
Start Cooking

Instructions
 

  1. Bring a pot of water to a rolling boil. Gently lower 4 large eggs in with a spoon and boil for exactly 6 minutes. While the eggs cook, prepare an ice bath.
    Four brown eggs in a stainless steel pot of water before boiling
  2. Transfer the eggs immediately to the ice bath and let them sit for at least 5 minutes. This stops the cooking and makes them much easier to peel.
    Soft-boiled eggs are fragile, so don't skip this step. It's the difference between clean peels and losing half the white.
    Soft-boiled eggs cooling in an ice bath with ice cubes
  3. Peel the eggs carefully and place them in a jar or small container. Pour ½ cup soy sauce over the eggs (use gluten-free soy sauce or tamari for GF). Depending on your container, you may need to add more soy sauce. The eggs should be fully covered. If you're using any of the optional marinade upgrades (1 garlic clove (grated), 1 tsp chili oil, 1 tsp toasted sesame seeds, 1 green onion (thinly sliced)), add them now.
    Cover and refrigerate for at least 30 minutes but overnight is better.
    Soy marinated eggs in a container with sesame seeds, green onion, and chili oil
  4. Cook 1 cup sushi rice according to package directions. (Or use microwave rice to save some time).
    Freshly cooked sushi rice in a stainless steel bowl
  5. Divide the rice between two bowls. Halve the eggs and place 2 per bowl. Add the 1 avocado (diced) and any toppings you like: chili oil, sesame seeds, green onions.
    Two soy sauce egg rice bowls with halved jammy eggs, avocado, and chopsticks

Nutrition

Calories: 611kcalCarbohydrates: 85gProtein: 25gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 327mgSodium: 3376mgPotassium: 587mgFiber: 7gSugar: 2gVitamin A: 609IUVitamin C: 7mgCalcium: 94mgIron: 5mg

Notes

  • Don't skip the ice bath. Soft-boiled eggs are harder to peel than hard-boiled because the whites are more delicate. A full 5 minutes in ice water helps a lot.
  • Marinate overnight. The eggs are good at 30 minutes but they're great at 8 hours. The soy sauce soaks all the way through and the flavor is noticeably deeper. If you're meal prepping, marinate them the night before.
  • Reuse the marinade. The soy sauce marinade keeps for up to a week in the fridge. Use it again for your next batch of eggs or as a quick sauce drizzled over the rice.
  • Use short-grain rice. Sushi rice has a stickiness that holds everything together in the bowl. Long-grain rice works but it won't have the same feel.
  • For gluten-free: Use tamari or gluten-free soy sauce in place of regular soy sauce. Regular soy sauce contains wheat. Tamari is the closest swap and works 1:1.