There’s something deeply comforting about a warm bowl of rice topped with a jammy soft-boiled egg and a drizzle of toasted sesame oil. This Soft-Boiled Egg Rice Bowl with Sesame Oil isn’t just a meal—it’s a simple yet satisfying dish that balances texture, flavor, and nutrition in every bite.
Perfectly soft-boiled eggs meet fluffy steamed rice, nutty sesame oil, and optional toppings like scallions, nori, soy sauce, or crispy garlic. Whether you’re preparing a quick breakfast, a light lunch, or a wholesome dinner, this rice bowl adapts to your mood and pantry. It’s one of those minimalist dishes that feels like a hug in a bowl—deeply flavorful, yet effortless to put together.
In this blog post, we’ll walk through the step-by-step instructions to make the perfect Soft-Boiled Egg Rice Bowl with Sesame Oil, explore variations, pro tips, storage information, and answer common FAQs. Let’s get started!
Why You’ll Love This Recipe
- Quick and easy – Ready in under 15 minutes.
- Budget-friendly – Minimal ingredients, maximum comfort.
- Customizable – Add proteins, vegetables, or sauces.
- Nutritious – Rich in protein, healthy fats, and fiber.
- Comforting and flavorful – Simple ingredients that shine together.
Ingredients You’ll Need
For the Base:
- 2 cups cooked short-grain white rice (freshly steamed or reheated)
For the Topping:
- 2 large eggs
- 1 tsp vinegar (for boiling eggs)
- 1 tbsp toasted sesame oil
- 1 tbsp low-sodium soy sauce (optional)
- 1 green onion, finely chopped
- 1 sheet of roasted seaweed (nori), sliced thinly (optional)
- 1 tsp toasted sesame seeds (optional)
Step-by-Step Instructions
1. Prepare the Rice
If you’re using fresh rice, cook it according to package instructions. For best results, use short-grain Japanese or Korean-style white rice—it has a soft and sticky texture perfect for rice bowls.
If using leftover rice, reheat it gently by steaming or microwaving with a splash of water covered with a damp paper towel.
2. Boil the Eggs (Soft-Boiled Perfection)
- Bring a pot of water to a rolling boil and add 1 tsp vinegar.
- Gently lower 2 large eggs into the water using a slotted spoon.
- Boil for exactly 6½ minutes.
- Immediately transfer the eggs into an ice water bath to stop the cooking.
- Let them cool for at least 5 minutes, then peel carefully.
Pro Tip: The vinegar helps the shells come off more easily. The ice bath ensures a jammy yolk texture—set whites with a rich, creamy center.
3. Assemble the Bowl
- Scoop 1 cup of warm rice into each serving bowl.
- Slice each soft-boiled egg in half and place on top of the rice.
- Drizzle ½ tbsp toasted sesame oil over each bowl.
- Add a splash of soy sauce if desired.
- Garnish with scallions, sesame seeds, and shredded nori.
4. Serve and Enjoy
Serve immediately while the rice is warm and the egg yolk is soft. Mix everything together just before eating so the yolk blends with the rice and oil, creating a naturally creamy sauce.
Variations & Add-Ons
This Soft-Boiled Egg Rice Bowl with Sesame Oil is easy to customize. Here are some tasty variations:
Protein Additions:
- Grilled tofu
- Leftover rotisserie chicken
- Sliced avocado
- Canned tuna or salmon
- Miso-glazed tempeh
Vegetables:
- Steamed spinach or bok choy
- Pickled radish
- Sautéed mushrooms
- Kimchi for a Korean twist
Sauce Upgrades:
- Chili crisp or chili oil for a spicy kick
- Gochujang or sriracha
- Furikake seasoning
- Garlic soy drizzle (soy sauce + minced garlic + sugar)
Tips for Perfect Results
- Use quality sesame oil – Toasted sesame oil adds that nutty aroma; don’t substitute with regular sesame oil.
- Soft-boiled timing is crucial – Overcooked eggs won’t have the creamy center that makes this bowl shine.
- Balance your seasoning – Taste before adding extra soy sauce; too much can overpower the egg and rice.
- Layer textures – Mix crispy (fried garlic, toasted seeds) with creamy (egg yolk, avocado) and soft (rice) for a satisfying experience.
Storage & Make-Ahead Tips
- Rice: Can be cooked ahead and stored in the fridge for 3–4 days. Reheat with a splash of water in the microwave.
- Eggs: Soft-boiled eggs can be stored in the fridge (unpeeled) for 3 days. Peel just before serving.
- Complete bowls: Best assembled fresh, but leftovers can be stored in an airtight container for 1 day. Reheat gently to preserve egg texture.
Serving Suggestions
- For breakfast: Pair with miso soup and fruit.
- For lunch: Add a salad with a ginger dressing.
- For dinner: Serve with grilled veggies or marinated tofu.
- For meal prep: Prepare rice and eggs ahead and assemble bowls when ready to eat.
Final Thoughts
The Soft-Boiled Egg Rice Bowl with Sesame Oil is a celebration of simplicity, comfort, and flavor. It’s a versatile and nourishing meal that fits perfectly into busy weekdays or slow weekend brunches. With just a handful of pantry staples, you can whip up a bowl that feels gourmet yet grounded in humble ingredients.
Soft-Boiled Egg Rice Bowl with Sesame Oil Recipe
Description
A comforting and quick meal, this Soft-Boiled Egg Rice Bowl with Sesame Oil brings together fluffy steamed rice, perfectly jammy eggs, and a savory sesame-soy drizzle. Balanced, budget-friendly, and endlessly customizable, it's a staple dish for busy weeknights or lazy mornings.
Ingredients
For the Base:
For the Sauce:
For the Toppings (Optional but Recommended):
Instructions
Soft-Boil the Eggs
- Bring a small pot of water to a gentle boil (about 98–100°C). Gently lower the eggs into the water using a spoon. Boil for exactly 6 minutes and 30 seconds for perfect jammy centers. Immediately transfer the eggs to an ice bath to stop cooking. Let cool for 2–3 minutes, then peel carefully.
Prepare the Sauce
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar (if using), sugar, and water until well blended. Adjust to taste—add more sesame oil for richness or vinegar for tang.
Assemble the Rice Bowl
- Divide the warm cooked rice between two serving bowls. Slice each soft-boiled egg in half and place on top of the rice. Drizzle the prepared sauce evenly over the eggs and rice.
Add Toppings
- Top with chopped scallions, sesame seeds, and optional chili flakes or togarashi for heat. Garnish with nori strips and serve with pickled veggies or kimchi on the side if desired.
Note
- Egg Timing is Key: For jammy yolks, use a timer and ice bath to avoid overcooking.
- Rice Tip: Short-grain or sushi rice is ideal for this dish because of its sticky, tender texture.
- Make It a Meal: Add sautéed spinach, mushrooms, or grilled tofu to turn it into a complete lunch or dinner.
- Meal Prep: You can soft-boil eggs in advance and store them (peeled or unpeeled) in the fridge for up to 3 days.
