Mentaiko Mayo Yaki Onigiri 明太子マヨ焼きおにぎり

Method9 steps

1. 1

   Step 1: Cook the two cups rice with the water and program specified by your rice-cooker instructions.

   Cook the rice before shaping onigiriUses 2 cups uncooked rice · Water, as required by your rice-cooker instructions

2. 2

   Step 2: Take the skin off the mentaiko (50 g) and put the cod roe into a small bowl.

   Uses 50 g mentaiko

3. 3

   Step 3: Add mayonnaise (30 g) to the bowl and mix together with the cod roe (mentaiko) then set aside.

   Uses Mentaiko roe removed from its skin · 30 g mayonnaise

4. 4

   Step 4: Divide the cooked rice into seven portions. Shape each into a triangular rice ball using cling wrap in a small bowl; use wrap suitable for the rice’s temperature.

   Uses Cooked rice from two cups uncooked rice

5. 5

   Step 5: Heat up your bbq or frying pan and brush both sides of all the onigiri with the melted butter (10 g).

   Uses Seven shaped cooked-rice balls · 10 g butter (melted)

6. 6

   Step 6: Place the onigiri onto the bbq and grill each side.

   Uses Seven butter-brushed rice balls

   
7. 7

   Step 7: Divide the prepared mentaiko-mayo mixture over one side of all seven grilled rice balls.

   Uses Seven grilled rice balls · Mentaiko-mayonnaise mixture

8. 8

   Step 8: (Optional) Use a blow torch to grill the sides of the onigiri and the mentaiko mayo coating.

   Uses Seven grilled rice balls topped with mentaiko mayo

9. 9

   Step 9: Garnish with thinly sliced shiso, thinly cut seaweed and sesame seeds as desired, then serve.

   Uses Finished grilled mentaiko-mayo rice balls · Shiso, thinly sliced, to garnish · Seaweed, thinly cut, to garnish · Sesame seeds, to garnish