Mentaiko Mayo Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls combine warm rice with salty mentaiko and creamy mayonnaise, then wrap the mixture in seaweed.
These rice balls combine warm rice with salty mentaiko and creamy mayonnaise, then wrap the mixture in seaweed. They’re perfect for a quick lunch or dinner, or as a satisfying snack.
Street food · 10 minutes to cook
Nutrition (per 264g serving): 492.6 kcal · protein 12.4g · carbohydrate 71.2g · fat 16.6g · sodium 568.2mg
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: Adjust the amount of mayonnaise a little at a time depending on how salty the mentaiko is.
Tips: Let the rice cool slightly before mixing, as very hot rice can make the mayonnaise runny.
Tips: If the rice balls don’t hold together well, press the rice a little more firmly as you shape them.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Salted pollock roe — 25 g
- Mayonnaise — 1.5 Tbsp
- Nori — 2 g
- Green onion — 5 g
- Sesame seeds — 0.5 tsp