Mentaiko Mayo Seaweed Rice Balls
Mentaiko Mayo Seaweed Rice Balls
Luxurious Rice Balls with Mentaiko Mayo and Sea Tangle (Gamtae)
There’s nothing quite like perfectly shaped rice balls, especially when you can easily customize them with your favorite ingredients! Today, we’re elevating the humble rice ball by using ‘gamtae,’ a type of seaweed with an even richer aroma than traditional nori. Experience the delightful savory crunch of grilled gamtae combined with the creamy, umami-rich mentaiko mayo. These visually appealing and incredibly delicious gamtae rice balls are surprisingly simple to make, perfect for a quick meal or a special snack.
Main Ingredients- 2-3 sheets grilled gamtae (seaweed)
- 1 bowl of warm cooked rice
Mentaiko Mayo Sauce- 1 portion mentaiko (pollock roe), inner part only
- 1/3 tsp sugar
- 1 tsp sesame oil
- 1 Tbsp mayonnaise
Rice Seasoning- 1/4 tsp salt
- 1 swirl sesame oil (about 1 tsp)
- Sesame seeds, to taste
- 1 portion mentaiko (pollock roe), inner part only
- 1/3 tsp sugar
- 1 tsp sesame oil
- 1 Tbsp mayonnaise
Rice Seasoning- 1/4 tsp salt
- 1 swirl sesame oil (about 1 tsp)
- Sesame seeds, to taste
Cooking Instructions
Step 1
First, fold the grilled gamtae sheets into manageable pieces and place them inside a zip-top bag. Seal the bag and gently crush the gamtae with your hands. Aim for a slightly chunky texture rather than a fine powder, as this will enhance the mouthfeel.
Step 2
Carefully scrape the inner roe from the mentaiko portion using the back of a knife. Discard the outer skin and collect only the soft roe. Set aside for the sauce.
Step 3
In a small bowl, combine the prepared mentaiko roe with 1/3 tsp sugar, 1 Tbsp mayonnaise, and 1 tsp sesame oil. Whisk everything together until smooth and well combined, creating a delicious mentaiko mayo sauce.
Step 4
Transfer the prepared mentaiko mayo sauce into a clean zip-top bag. Seal the bag securely, then carefully snip off a small corner. This will create a makeshift piping bag for easy and neat drizzling of the sauce.
Step 5
Season the warm cooked rice with 1/4 tsp salt, a swirl of sesame oil (about 1 tsp), and a generous pinch of sesame seeds. Gently mix using a rice paddle or spatula, being careful not to mash the rice grains. Ensure the seasoning is evenly distributed.
Step 6
Spread the crushed gamtae from Step 1 evenly onto a large plate or tray. This will be used to coat the rice balls.
Step 7
Take portions of the seasoned rice and gently shape them into your desired size and shape of rice balls. You can make them bite-sized for children or slightly larger for a more substantial snack.
Step 8
Place each formed rice ball onto the spread of gamtae. Gently roll the rice ball in the gamtae, pressing lightly to help the seaweed adhere to the rice and coat it completely.
Step 9
Ensure the rice balls are thoroughly coated with gamtae, with no white rice showing through. You can gently press with your hands to secure the gamtae, creating a beautiful, seaweed-clad rice ball.
Step 10
Finally, use the prepared mentaiko mayo piping bag to artfully drizzle the sauce over the top of each gamtae rice ball. Add as much or as little as you prefer for a final touch that enhances both the flavor and presentation. Enjoy your delicious creation!
