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Mentaiko Onigiri / Musubi

Mentaiko Onigiri / Musubi

Mentaiko = spicy cod roe. We use mentaiko to make fresh Mentaiko Onigiri (aka Musubi). There are 3 different ways you can make the mentaiko filling. Each person in my family has a different favorite, so we like to make them all! ^_^
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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6 onigiri / musubi

Equipment

Ingredients

  • 6 cups freshly cooked Japanese short grain rice, still warm 2 cups uncooked rice = 6 cups cooked rice.
  • 3 lobes mentaiko (spicy cod roe)
  • 2 full size nori sheets Use 2 full size sheets and cut them lengthwise into thirds (to make 6 sheets that are sized for onigiri).

If making plain (cooked) mentaiko filling:

  • just a small pan to cook the mentaiko lobes (no additional food ingredients needed)

If making mentiko mayo filling:

  • 1 tablespoon mayonnaise Kewpie mayonnaise preferred

If making sesame oil mentaiko filling:

Instructions

  • First make the mentaiko filling. There are 3 types of filling I like to make. All easy and delicious. The first one is the most easy and requires no additional ingredients. The mentaiko mayo one is very popular and the version you'll find at most onigiri/musubi shops. The third version is the one my mom loves. Here's how to make it:
    Plain (Cooked) Mentaiko Filling: Heat a small pan over medium heat. Place 1 whole mentaiko lobe in the pan. Cook for 1-2 minutes on each side until the mentaiko is cooked (the color of the lobe will turn opaque, a pale pink color). If this is the only style of filling you want to make, feel free to cook all 3 mentaiko lobes at the same time.
    Mentaiko Mayo Filling: Remove the mentaiko from the thin sac/membrane. There are many ways to do this. I like to use my fingers to hold one end of the mentaiko and then use chopsticks to press and squeeze all the roe out into a small bowl. (You can also use a small knife to cut a slit into the sac/membrane and then scrape out all the roe.) Add 1 tablespoon of Kewpie mayonnaise to the bowl (1 tablespoon per mentaiko lobe). Mix well.
    Sesame Oil Mentaiko Filling: Remove the mentaiko from the thin sac/membrane (see above paragraph for more details). Place the mentaiko in a small bowl. For each mentaiko lobe, add 1 teaspoon sesame oil and 1 teaspoon sesame seeds. Mix well.
  • Now prepare the rice:
    If the rice is still in the rice cooker, fluff the rice and then use a rice paddle to move all the rice into a large bowl. Set aside.
  • Then prepare your onigiri making station:
    Use a large plate or cutting board as your onigiri station. Wash the onigiri mold and place it on the plate. Sprinkle some sea salt into a small dish and place that on the side (we will need to salt the onigiri mold later).
  • Now your onigiri making station should have 3 main "components":
    - the bowl of still warm rice.
    - the bowl with the mentaiko filling.
    - the onigiri mold, plate (or cutting board), and small dish of sea salt.
    Now let's get assembling!
  • Lightly wet the onigiri mold with a splash of water (shake out the excess water). Then using some sea salt from the dish, sprinkle a little salt inside the mold.
    *You can also put a bowl filled with water on the side and dip the onigiri mold into the water (so that you don't have to keep going back to the sink).
  • Fill the onigiri mold 40% full with the rice. Gently pat the rice in using a rice paddle. Never ever smash the rices
  • Then add a teaspoon of the mentaiko filling on top of the rice. Make sure the filling is positioned in the center of the mold.
    Note: For the mentaiko mayo and seasme oil mentaiko fillings, use 1 teaspoon of filling. For the plain (cooked) mentaiko filling, cut the cooked mentaiko lobe in half and use half a lobe as the filling for each onigiri.
  • Cover the filling with some more rice until you reach the top of the mold.
  • Use the top/lid of the mold to gently press and "seal" the onigiri.
  • Then flip the mold over and lighlty press the back of the mold to "pop" the onigiri out of the mold. Place the onigiri on another plate.
  • Repeat steps 5-11 until you use all the rice. You should have about 6 onigiri pieces.
  • Now it is time to wrap the onigiri! Place a strip of nori on a clean plate. Place the onigiri in the center of the nori.
  • Then stand the onigiri (with the nori attached) upright. And wrap both side of the nori strip around the onigiri to form a sort of "jacket." Fold the excess nori underneath. Repeat. Eat warm and enjoy!