Karashi Mentaiko Onigiri (spicy vegetable rice ball)
Last Updated on
In Japanese cuisine, one of the most popular ways to cook spicy cod or karashi mentaiko is with a rice ball filling, otherwise known as onigiri and also known as omusubi or musubi.
Karashi mentaiko is seasoned with a small cod rind wrapped in a thin pouch or membrane and topped with a red chilli pepper such as togarashi . In addition to karashi mentaiko, there are variations of cod fish that can be stuffed into this rice ball recipe, mentaiko and tarako. For more information on tarako, mentaiko and karashi mentaiko, and how to enjoy this dish, read this article on the Japanese food blog.
Karashi mentaiko can be enjoyed raw or cooked. For this recipe, it is best if the berry is boiled before it is used to fill onigiri, especially if the rice ball is being repurposed as a snack or bentos (lunch box) and not eaten immediately. On the other hand, if eating onigiri right away, by all means try it raw with karashi mint. It’s my favourite and delicious!
What you’ll need
1 to 1/2 cups cooked short Japanese brown rice (or short white rice) with a salt chain 1/2 piece karashi mentaiko (spicy cod) (or about 1 to 1 1/2 inches long) 1 large piece ajinori (roasted seaweed) or 2 smaller pieces plastic wrap
How to make it
This recipe assumes that cooked, steamed rice is available. If using leftover rice, heat the rice in the microwave until warm. The rice will be easier to shape into a rice ball and will hold its shape when slightly warm. When making onigiri (rice balls), the plastic wrapping helps to contain the rice and in some ways makes the rice into a moulded triangular shaped rice ball. This reduces any confusion. Cut a piece with a medium-sized plastic cutter and place it on a flat clean cutting board. Sprinkle the plastic wrapper gently with salt. This step is optional, but extra salt on the outside of the onigiri is very common. Tilt the warm cooked rice in the centre of the plastic wrapper in the tin. The rice should be slightly flattened and spread so that you can lightly spray the centre of the rice. This method is similar to making printable biscuits. Place the karakai mint in a small bowl and cover with a plastic lid, then microwave for 10-15 seconds or until cooked. The mentaiko will change color from a deep, transparent pinkish-red to a pale, light yellowish pink. Place a piece of cooked karashi mentaiko in the center of each rice. Or if you prefer, use raw cod. Then, take the ends of the plastic wrapper and slowly pull the ends of the plastic cap together as the rice surrounds the karashi mentaiko filling. The onigiri will form a shape resembling a round ball. Then gently fold the onigiri with your hands, wrapping your arms around it. Gently twist the onigiri around the triangular shape of your hands, while sliding the centre at the same time, pressing your fingers into the rice ball. You will achieve a thick but almost smooth triangular shape. Unwrap the plastic wrapper of the onigiri. Use a dried seaweed sheet to wrap the onigiri. Enjoy immediately, or wrap in the clean plastic wrap to wrap bentos or lunch.
