Mentaiko Mayo Onigiri
Mentaiko Onigiri blends the subtle heat and umami of spicy cod roe with rich and creamy Japanese mayonnaise to create the most irresistible rice ball filling!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 50 g spicy cod roe (mentaiko)
- 3 tbsp Japanese mayonnaise
- ¼ tsp Japanese soy sauce (koikuchi shoyu)
- ⅛ tsp dashi granules
- 720 g cooked Japanese short-grain rice
- salt (for shaping)
- 6 strips roasted seaweed for sushi (nori)
Instructions
- 1
Place 50 g spicy cod roe (mentaiko) on a cutting board and make an incision lengthways through the skin using scissors or a sharp knife. Open the mentaiko and use a spoon to scrape out the eggs.
- 2
Transfer the mentaiko to a bowl (you can eat or discard the skin) and add 3 tbsp Japanese mayonnaise, ¼ tsp Japanese soy sauce (koikuchi shoyu) and ⅛ tsp dashi granules. Mix until evenly distributed.
- 3
Divide 720 g cooked Japanese short-grain rice into 120g portions. If shaping by hand, wet your hands and sprinkle them with salt. If using a mold, sprinkle the mold with a pinch of salt.
- 4
To shape by hand, take a portion of rice and flatten it on your palm. Make a dent in the center and add about 1-2 tbsp of the filling. If using a mold, fill with about 50g of rice and press a dent in the center before adding the filling.
- 5
If shaping by hand, fold the rice over to seal the filling inside, then press and turn to shape into a rounded triangle. If using a mold, top with another 50g of rice and add another pinch of salt. Press the lid down firmly to shape, then remove from the mold.
- 6
Wrap with nori and enjoy!