Flying Fish Roe Rice Balls
A recipe for flying fish roe rice balls—perfect as a snack for kids or as a savory side for spicy dishes!
Ingredients
Main ingredients
- Cooked Rice 210 g
- Flying Fish Roe 30 g
- Seasoned Seaweed Flakes 15 g
- Pickled Radish 20 g
Seasonings/Sauce
- Mayonnaise 4 큰술
- Sesame Oil 1 큰술
- Roasted Sesame Seeds 1 티스푼
- Sugar 0.25 티스푼
Nutrition summary
Carbohydrates
82 g
61%
Protein
14 g
10%
Fat
17 g
29%
Cooking steps
-
1
If using frozen flying fish roe, rinse lightly with sake or lukewarm water to remove any fishy smell, then drain thoroughly using a strainer.
-
2
Finely chop the pickled radish into small pieces about 0.3cm on each side to add texture.
-
3
Place 210g of warm cooked rice in a large bowl, then layer in the chopped pickled radish, flying fish roe, and seasoned seaweed flakes in order.
-
4
Add 2 tablespoons of mayonnaise, 1 tablespoon of sesame oil, and 0.5 teaspoon of sugar. Mix gently with a spatula so the rice grains don't get crushed.
-
5
Once the mixture comes together, put on sanitary gloves and shape into bite-sized balls, pressing gently to form firm shapes.
-
6
Finally, sprinkle 1 teaspoon of roasted sesame seeds evenly for extra nutty flavor and finish.
