Mentaiko Seaweed Rice Balls are a delightful and savory treat, perfect for snacking or packing in a lunchbox. These Japanese-inspired rice balls are filled with the rich umami flavor of mentaiko, mixed with fresh green onions and a hint of sesame. They’re not only tasty but also fun to make!
Why make this recipe
These rice balls are a great way to enjoy short-grain rice while incorporating the unique flavor of mentaiko, or pollock roe. They are easy to prepare, can be enjoyed immediately, and make for an excellent portable meal or snack. Plus, they’re customizable, allowing you to enjoy new flavors with each batch.
Ingredients
- 1 to 2 bowls hot cooked short-grain rice (about 2 to 3 cups)
- 3 to 4 tablespoons mentaiko (pollock roe), membranes removed
- 2 green onions, finely chopped
- 3 to 4 shiso leaves, finely chopped (optional)
- 4 to 5 sheets Korean roasted seaweed (gim), crushed
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- Salt, to taste (optional)
How to make it
- Place the hot cooked rice in a large bowl.
- Add the mentaiko, green onions, shiso leaves if using, crushed Korean seaweed, sesame oil, and sesame seeds.
- Mix thoroughly with a rice paddle or spoon until the seasonings are evenly distributed and the rice is well coated.
- Taste and add a pinch of salt if needed.
- While the rice is still warm, moisten your hands with water or a little sesame oil, then scoop about 2 to 3 tablespoons of the mixture and firmly shape it into a ball or triangle.
- Repeat with the remaining rice mixture.
- Serve immediately, or wrap each rice ball in plastic wrap and let it rest for 5 minutes to hold its shape.
How to serve it
You can serve Mentaiko Seaweed Rice Balls immediately, either on their own or with a side of soy sauce for dipping. They also make a fantastic addition to a bento box or can be enjoyed as part of a picnic.
How to store it
If you have leftovers, wrap each rice ball in plastic wrap to keep them fresh. They are best enjoyed the same day but can be stored in the refrigerator for up to 24 hours. Reheat in a microwave briefly if desired, but they are best served at room temperature.
Helpful tips
- Moisten your hands before shaping the rice balls to prevent sticking.
- If you find the rice too sticky, a little extra sesame oil can help with shaping.
- Taste the mixture before forming the balls to adjust seasoning to your liking.
Optional variations
- You can add other ingredients like finely diced cucumber, pickled vegetables, or even spicy mayo for a different flavor twist.
- For a vegetarian option, omit the mentaiko and add more vegetables or tofu for extra texture.
Frequently asked questions
Can I use leftover rice for this recipe?
Yes, leftover rice works well as long as it’s kept moist. If it’s dry, consider adding a bit of water or heating it slightly before mixing with the other ingredients.
Is mentaiko spicy?
Mentaiko has a mild spiciness and derives its flavor largely from the fermentation process. However, the spice level varies by brand, so it’s best to taste it first.
Can I freeze the rice balls?
It’s not recommended to freeze these rice balls as the texture of the rice may change upon thawing. They taste best when freshly made.
