Mentaiko Mayo Yaki Onigiri
Ingredients
The rice balls
-
2
cups
uncooked rice
-
10
g
butter, melted
The mentaiko mayo
-
50
g
mentaiko
-
30
g
mayonnaise
For garnish
-
to taste
Shiso seaweed
-
to taste
sesame seeds
Instructions
- Cook the rice according to your rice cooker's instructions.
- Remove the skin from the mentaiko and place the cod roe in a small bowl.
- Mix the mayonnaise with the mentaiko in the bowl and set aside.
- Line a small rice bowl with cling wrap and fill it with a scoop of rice, shaping it into a triangle.
- Heat a BBQ or frying pan and brush both sides of the onigiri with melted butter.
- Grill the onigiri on the BBQ or in the frying pan until golden brown on both sides.
- Spread the mentaiko mayo on one side of each onigiri.
- Optionally, use a blow torch to grill the sides of the onigiri and the mentaiko mayo coating.
- Top with thinly cut shiso, seaweed, and sesame seeds before serving.
Nutrition Facts (estimated)
Servings
7 onigiri
Calories
242
Total fat
5g
Total carbohydrates
42g
Total protein
5g
Sodium
46mg
Cholesterol
31mg
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