Mentaiko Onigiri (Spicy Pollock Roe Rice Balls)
These mentaiko onigiri are soft, fluffy Japanese rice balls filled with creamy, savoury-spicy pollock roe. Simple to make and packed with flavour, they’re perfect as a quick snack, light meal, or something a little different to switch up your usual rice routine.
Servings: 8 serves
Ingredients
- 1½ cups (~280g) uncooked short grain rice, rinsed
- 1½ cups (375ml) water
- 5-6 (~80g) sacs karashi mentaiko
- 3 nori sheets cut into strips
- Furikake to serve
Instructions
- Rinse the rice until the water runs mostly clear, then cook with the water using your preferred method (rice cooker or stovetop). Once cooked, allow the rice to cool until warm but still easy to handle.
- Slice open the mentaiko sacs and gently scrape out the roe into a small bowl. Discard the membrane.
- Lightly wet your onigiri mould with water to prevent sticking. If shaping by hand, dampen your hands instead.
- Add a layer of rice to the base and press it up the sides to create a small well in the centre. Spoon in about ½–¾ tablespoon of mentaiko, then cover with more rice.
- Place the lid on the mould and press down firmly for about 10–15 seconds, until the onigiri holds its shape. Gently remove from the mould.
- Wrap each onigiri with a strip of nori dip the top in furikake, if using. Serve immediately.
Notes
- Best enjoyed fresh while the rice is still soft and slightly warm.
- You can shape these by hand if you don’t have a mould.
- Don’t overfill, or the onigiri may not seal properly.
- For crisp nori, wrap just before eating. If wrapped earlier, it will soften.
- If refrigerated, allow onigiri to sit at room temperature before eating to soften the rice.