Mentaiko Onigiri / Musubi

Method15 steps

1. 1

   Step 1: This batch makes all three fillings using one of the three mentaiko lobes for each. Keep the purchased ready-to-eat roe chilled until needed. For the plain heated filling, heat a small dry pan over medium heat and place one whole lobe in it. Heat for 1–2 minutes per side until opaque pale pink and firmer throughout; follow the actual product’s heating directions. Set this one heated lobe aside for the plain filling.

   Uses 1 whole ready-to-eat mentaiko lobe for the plain heated filling

2. 2

   Step 2: For the mayo filling, slit and scrape the membrane from one different ready-to-eat mentaiko lobe, discarding the membrane. Mix all its roe with the 1 tbsp mayonnaise. Keep this one filling cold until assembly.

   Uses 1 ready-to-eat mentaiko lobe for mayo filling · 1 tbsp mayonnaise for the one-lobe mayo filling

3. 3

   Step 3: For the sesame filling, remove and discard the membrane from the third ready-to-eat mentaiko lobe (1). Mix all its roe with the 1 tsp sesame oil and 1 tsp sesame seeds. Keep this one filling cold until assembly.

   Uses 1 ready-to-eat mentaiko lobe for sesame filling · 1 tsp sesame oil for the one-lobe sesame filling · 1 tsp sesame seeds for the one-lobe sesame filling

4. 4

   Step 4: Fluff the measured 6 cups freshly cooked, still-warm Japanese short-grain rice (6 cups) and transfer it to one large bowl.

   Uses 6 cups freshly cooked Japanese short-grain rice, still warm

5. 5

   Step 5: Wash the onigiri mold and set it on a clean plate or board. Put an actual amount of sea salt into a small dish and an actual amount of clean water into another dish for lightly wetting the mold. Cut the two full-size nori sheets lengthwise into thirds to make six wrapping strips.

   Uses Sea salt as needed to lightly salt the mold, divided · Water as needed to wash and lightly wet the mold, divided · 2 full-size nori sheets

6. 6

   Step 6: Arrange the one warm rice bowl, three prepared filling bowls, clean mold, salt and water dishes, and six nori strips within reach. Keep the two uncooked ready-to-eat roe fillings chilled whenever they are not being used.

   Uses One bowl of warm cooked rice · One heated plain mentaiko lobe · One-lobe mayo mentaiko filling · One-lobe sesame mentaiko filling · Prepared mold salt water and six nori strips

7. 7

   Step 7: For the first rice ball, lightly wet the mold using a small actual draw from the prepared water dish, shake out excess, and sprinkle a little actual sea salt from the prepared dish inside.

   Uses Actual mold water and sea salt used for the first rice ball

8. 8

   Step 8: Add an actual draw of the prepared warm rice until the first mold is about 40% full. Pat gently with a rice paddle without crushing the grains.

   Uses Actual first bottom-layer rice draw from the six-cup bowl · Lightly wetted and salted first mold

9. 9

   Step 9: Choose one filling for this first rice ball and place it in the center: use half of the one heated plain lobe, or 1 tsp of the prepared mayo filling, or 1 tsp of the prepared sesame filling. Use only one of these alternatives for this rice ball.

   Uses First lower rice layer · Half of the heated plain lobe only if plain filling is chosen · 1 tsp prepared mayo filling only if chosen · 1 tsp prepared sesame filling only if chosen

10. 10

    Step 10: Cover the selected first filling with an actual additional draw of warm rice until the mold is full.

    Uses First selected filling on its lower rice layer · Actual first upper-layer rice draw

11. 11

    Step 11: Put on the mold lid and press gently to seal and shape this first filled rice ball.

    Uses First completely filled rice mold

12. 12

    Step 12: Invert the first mold and gently press its back to release the first rice ball onto a clean plate.

    Uses First pressed filled rice ball

13. 13

    Step 13: Repeat wetting and lightly salting the mold, bottom rice layer, one selected filling, upper rice layer, pressing and release with the actual remaining rice and fillings. Aim for about six onigiri from the one six-cup batch and six nori strips. Try the three fillings without assigning more than the one heated lobe to plain balls: that lobe makes two half-lobe fillings. Each mayo or sesame ball uses 1 tsp of its actual prepared filling. Keep any unused filling refrigerated and follow the product’s opened-storage directions.

    Uses First released rice ball · Actual remaining rice from the six-cup batch · Actual remaining heated plain lobe for half-lobe fills · Actual remaining mayo filling for 1 tsp draws · Actual remaining sesame filling for 1 tsp draws · Actual remaining mold salt and water

14. 14

    Step 14: Place one of the six prepared nori strips on a clean plate and put the first completed rice ball in its center.

    Uses First completed rice ball · One of six cut nori strips

15. 15

    Step 15: Stand the first rice ball upright and fold the nori sides around it, tucking excess underneath. Wrap each remaining ball with one of the remaining strips in the same way, then serve the approximately six pieces warm. Keep chilled ready-to-eat fillings out only as needed for prompt assembly and serving.

    Uses First rice ball on its nori strip · Actual remaining assembled rice balls · Actual remaining nori strips