Mentai mayo with cream cheese (Bongo) onigiri

Step by step

1. Filling

2. 

   

   1Mentai mayo with cream cheese

   3 min

   For this step

   • Mentaiko (spicy pollock roe)1 sac (40 g)
   • Japanese mayo (Kewpie)1 tbsp
   • Cream cheese, small cubes30 g

   • Slit the mentaiko sac and scrape the roe out of its skin.
   • Stir it with the mayo, then fold in the cream cheese cubes without breaking them.

   

3. Shape by hand

4. 

   2Shape them shop style

   ~2 min each

   For this step

   • Cooked rice, from the onigiri page480–720 g (120 g each)
   • Kosher salt (for your hands)a little for each onigiri

   • Have the cooked rice ready, covered, and cool it only until comfortable to hold. Wet your hands and rub a little salt over both palms.
   • For each onigiri, put about 60 g rice in your palm, make a well and add a heaped tablespoon of filling. Cover with another 60 g rice and gently close the rice around it. Save any extra filling separately.
   • Cup the rice from below with one hand. Bend the other hand into a roof, press gently to make a corner, turn a third of a turn and repeat. Keep it loose: press only enough to hold together.

   

5. Finish

6. 

   3Wrap and serve

   For this step

   • Nori strips4–6

   • For the shop-style finish, set a little of the same filling on top so you can see what is inside. Leave the top uncovered by nori.
   • Wrap one strip of nori around the base and up the sides just before serving. Eat within the hour while the nori is crisp. The sliced example shows the inside; cutting yours open is optional.