10-Min Mentaiko Mayo Onigiri Recipe (Spicy & Creamy Rice Balls)

By Sudachi · 10 min

Ingredients

Instructions

1. Cut the mentaiko skin lengthways with scissors or a sharp knife, open it out, and scrape the roe into a bowl.
2. Add the mayonnaise, soy sauce and dashi granules to the roe and mix until evenly combined.
3. Divide the rice into portions of 100 to 120 g each.
4. Wet your hands and sprinkle them with salt, or sprinkle a pinch of salt into the mold.
5. By hand: flatten a portion of rice on your palm, make a dent in the centre, and add about 2 to 3 tsp of filling.
6. With a mold: fill it just over halfway with rice, press a dent in the centre, and add the filling.
7. By hand: fold the rice over the filling to seal it, then press and turn it into a rounded triangle.
8. With a mold: fill it to the top with rice, sprinkle another pinch of salt on top, press the lid down firmly, then remove the rice ball from the mold.
9. Wrap with nori just before eating.

Summarized from Sudachi's video. Watch it for the details.

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