Easy Mentaiko Sushi Rolls
Delicious Homemade Sushi with Mentaiko, Made Easily with a Rice Ball Mold
Introducing a recipe for beautiful and delicious Mentaiko sushi, perfect for special occasions or a simple yet satisfying meal. Using a rice ball mold makes it incredibly easy for anyone to prepare, and the combination of the zesty mentaiko and crunchy pickles is simply superb.
Sushi Ingredients
- 2 servings of cooked rice (warm)
- 1-2 Mentaiko (pollock roe), membranes removed
- Sushi vinegar (1 part rice vinegar : 0.1 part sugar)
- 2 eggs
- 2-3 pickled cucumbers
- 1/2 Cheongyang chili pepper (optional)
Cooking Instructions
Step 1
First, let’s make the sushi vinegar, which is key to delicious sushi. Mix rice vinegar and sugar at a ratio of 1:0.1, then microwave for about 30 seconds until the sugar is completely dissolved. Add this sushi vinegar to 2 servings of warm cooked rice. Using a rice paddle, gently and quickly mix the rice, being careful not to mash the grains, to season the rice for your sushi.
Step 2
Now, it’s time to prepare the sushi filling. Finely dice the pickled cucumbers. If using, remove the seeds from the Cheongyang chili pepper and mince it finely. If you don’t prefer spicy food or are making sushi for children, you can omit the Cheongyang chili pepper.
Step 3
Carefully remove the membrane from the fresh Mentaiko (pollock roe) and place the roe itself in a separate bowl. Add the finely diced pickled cucumbers and minced Cheongyang chili pepper to the Mentaiko and gently mix to create the delicious sushi filling. It’s a good idea to taste the Mentaiko to ensure it’s not too salty and adjust the amount of pickles accordingly.
Step 4
Now, let’s shape the sushi. You can line your rice ball mold with plastic wrap or lightly grease it to prevent the rice from sticking. First, spread a thin layer of rice or seaweed (if using) in the mold, then add a suitable amount of the prepared Mentaiko filling, followed by another layer of rice. Press down firmly with the mold to create a compact shape.
Step 5
The sushi shaped with the rice ball mold looks so lovely, doesn’t it? The textures of the fillings are as delightful as their charming appearance. The satisfying crunch of the pickled cucumbers, in particular, enhances the overall flavor of the sushi.
Step 6
This sushi offers a superb balance of flavors with its filling of Mentaiko, pickles, and Cheongyang chili. The umami of the Mentaiko, the refreshing crunch of the pickles, and the mild heat of the chili pepper stimulate the appetite. The pickles and chili also effectively mask any slight fishiness from the Mentaiko, resulting in a clean and enjoyable taste. For children, omitting the Cheongyang chili and adding a touch of sweetness would make it even more appealing.
Step 7
Beautifully made, delicious sushi looks even more special when served on attractive plates. Today, we’ve presented it on a plate with a distinctive lattice pattern and on an aquamarine chrysanthemum plate adorned with delicate gold trim. These elegant plates will surely enhance your dining presentation!
Step 8
Since the filling of this sushi isn’t overly salty, it pairs wonderfully with extra pickles for an even more delightful taste. Serving it with a fresh salad makes it a complete and satisfying meal, eliminating the need for a separate dessert.
