00:00This creamy coral filling has been one of the most popular rice ball fillings for decades.
00:04Fresh mentaiko roll mixed with Japanese mayo, tacked inside perfectly salted rice, this
00:09is mentaiko mayo onigiri.
00:11For a printable version of this recipe, visit my website, just google mentaiko onigiri space
00:16that you'd find me.
00:17We're starting with 50g of fresh mentaiko.
00:20Using kitchen scissors, carefully cut along the membrane to open the mentaiko's sack.
00:24You're going to gently separate the roll from thin outer skin using a spoon.
00:28Don't toss that skin though, I usually enjoy it with a bit of rice.
00:33Now we're building our filling.
00:35In a small mixing bowl, we'll combine that beautiful, separated mentaiko roll with 3 tablespoons
00:41of Japanese mayonnaise, 1 1⁄4 teaspoon of soy sauce, and 1⁄8 teaspoon of dashi granules.
00:47Mix this gently but thoroughly until everything's fully incorporated into this creamy coral colour
00:53spread.
00:53You want it smooth, but don't worry if you still have some texture from those tiny mentaiko
00:58eggs.
00:59That's exactly what we're after.
01:01If the spread seems too runny, put it in the fridge and rest for a bit.
01:06For your handshapers out there, work your hands with cold water to prevent sticking, and sprinkle
01:13them with salt.
01:15Take about 120 grams of cooked rice for one onigiri, and flatten it right on your palm.
01:23Time to add our mixture.
01:24Spoon that mentaiko mayonnaise mixture into the rice indentation you've created.
01:29Demand's really up to you, but typically one to two spoonfuls give you the perfect rice
01:34to filling ratio.
01:35You want that mentaiko evenly distributed, but we don't want it leaking out.
01:40You'll need to fold the rice over the filling, making absolutely sure it's completely encased.
01:45Then use your palms to shape it into a triangle, oval, or round shape, whatever makes you happy,
01:52just keep that filling safely inside.
01:54Quick, confident movements are the key.
01:59If you're going the mold route, fill it up just over halfway, then make a small indentation
02:05right in the center, and push the rice up the edges.
02:09This just helps keep the filling in the middle.
02:13Add your filling, and then cover with rice until it's filled to the top.
02:22Use the mold lid to press and compact everything, making sure it's all stuck together in one
02:28cohesive shape, and consider sprinkling just a pinch of salt over the top surface for that
02:34extra flavor boost.
02:36Now for the final touch, wrap your nigiri with a strip of nori seaweed just before serving,
02:41not a minute earlier.
02:42Why?
02:42Because if you wrap it too far in advance, that beautiful crisp nori is going to absorb
02:48moisture from the rice and turn chewy.
02:51For the best texture or contrast, apply the nori immediately before eating.
02:58And there you have it, mentaiko mayo onigiri that perfectly balances the pop and gentle heat
03:03of the mentaiko with creamy mayo, all wrapped up in perfectly seasoned rice.
03:10Want even more delicious recipes?
03:12Grab my free cookbook from the link in the description.
03:16Ok, let's go over the ingredients one more time, and if you're ready to cook, grab the
03:20written instructions by clicking the full recipe box with a picture that's about to pop up
03:25on your screen.
03:26Here we go, the link to the full recipe is on the screen for you now, and if you want
03:30to
03:30watch more similar videos, don't miss my onigiri playlist popping up on your screen as well.
03:34Thanks so much for watching, and I hope to see you in the next one.
03:37Bye.
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