All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Mentaiko no takikomi-gohan / steamed rice with spicy salted pollock roe

Pale pink colored rice with a mild spicy kick.


1 180 cc cup* rice
Approx. 180 cc water
1 tbsp sake
1 tsp soy sauce
1 mentako spicy salted pollock roe (30g in photo)
1/4-1/3 nori seaweed

*1 rice cooker cup = 180 cc


Rinse rice, drain, and let sit for 30+ minutes.


When ready to cook, put sake and soy sauce, and add water to 1-cup mark.


Cut open mentaiko roe sack lengthwise, and scrape off roe with back of a knife.

Add mentaiko to rice, roughly mix, and cook.


Meanwhile, toast both sides of nori over stove.
When crispy, cut thinly with scissors.


When rice is done, wait 10 minutes, and gently fluff.


Serve in individual bowls, and top with nori.

  • 30g or more of mentaiko is recommended per 180 cc cup of rice in order to impart a spicy punch.
  • Toasting nori improves its flavor and aroma significantly. It is highly recommended even when nori out of the package seems crispy enough.
  • Worried about the cholesterol of fish roe? The mentaiko amount above (30 g) contains 84mg of cholesterol vs. 288 mg of cholesterol per 1 egg (60 g).

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