Mentaiko Onigiri recipe - ingredients, nutrition and when to eat it
This Japanese rice ball combines the salty flavor of mentaiko with the nutty aroma of sesame oil.
This Japanese rice ball combines the salty flavor of mentaiko with the nutty aroma of sesame oil. With simple ingredients, it is perfect for a busy breakfast or an afternoon snack when you need a little something.
Japanese · 10 minutes to cook
Nutrition (per 212.5g serving): 344.8 kcal · protein 11.1g · carbohydrate 60.5g · fat 5.5g · 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: If the rice is too hot, it can make the nori soggy, so let it cool for 2–3 minutes before mixing.
Tips: Mentaiko varies in saltiness by brand, so start with a small amount and adjust the seasoning.
Tips: Press and shape the rice ball firmly so the grains stick together and it does not fall apart while eating.
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Ingredients (1 serving)
- Cooked white rice — 180 g
- Salted pollock roe — 25 g
- Dried seaweed — 1 sheet
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp