Grilled Mentaiko Rice Balls recipe - ingredients, nutrition and when to eat it
These Japanese-style rice balls are made by mixing rice with savory mentaiko and seaweed, shaping them, then grilling until golden.
These Japanese-style rice balls are made by mixing rice with savory mentaiko and seaweed, shaping them, then grilling until golden. The fluffy rice, popping roe, and crisp seaweed go well together, making them a handy lunch or a satisfying dinner.
Japanese · 15 minutes to cook
Nutrition (per 245g serving): 406.1 kcal · protein 12.3g · carbohydrate 70.3g · fat 7.3g · sodium 454.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Shape the rice while it’s still hot so it holds together well. Dampen your hands lightly with water to keep the grains from sticking.
Tips: Mentaiko varies in saltiness by brand. Start with a little, taste, then add more if needed.
Tips: Once the rice balls are in the pan, avoid turning them too often so they hold their shape until the outside sets.
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Ingredients (1 serving)
- White rice — 1 bowl
- Myeongran-jeot (salted pollock roe) — 25 g
- Gim (Korean seaweed) — 1 sheet
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp