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Lunch · Japanese

Mentaiko Onigiri (Spicy Cod Roe Rice Balls)

20 min Serves 4 ~411 kcal/serving ~£6.80 (£1.70/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 120 g mentaiko (seasoned cod roe)
  • 400 g sushi rice
  • 1 tbsp toasted sesame seeds
  • 4 nori sheets

Nutrition (per serving)

Calories
411 kcal
Protein
13.9 g
Carbohydrate
79.2 g
of which sugars
0.7 g
Fat
3.4 g
of which saturates
0.7 g
Fibre
2.5 g
Salt
1.69 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the sushi rice according to the pack and leave to cool for 10 minutes, until just warm enough to handle.

  2. 2

    Slit the mentaiko skin and scrape the roe into a bowl, discarding the skin.

  3. 3

    Wet your hands lightly with water and a pinch of salt. Take a handful of rice and press a hollow into the centre with your thumb.

  4. 4

    Spoon in some of the mentaiko, then mould the rice around it into a triangle or ball, pressing firmly so it holds together. Repeat to make 4 onigiri.

  5. 5

    Wrap a strip of nori around the base of each, scatter with the toasted sesame seeds and serve.

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