Mentaiko Onigiri

Instructions

1. Cook the rice
   Place the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, cook the rice in a heavy-bottomed pot: bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Prepare the mentaiko filling
   In a small bowl, remove the mentaiko from its membrane. Add mayonnaise, soy sauce, and sesame oil. Mix gently until well combined, being careful not to break up the roe too much.
3. Cool the rice
   Transfer the cooked rice to a large, shallow bowl. If using, sprinkle with rice vinegar and gently fold in with a rice paddle. Let the rice cool slightly until it's comfortable to handle but still warm (not hot).
4. Prepare for shaping
   Fill a small bowl with water and add salt. This will be used to wet your hands to prevent the rice from sticking. Have the mentaiko filling, nori sheets, and sesame seeds ready.
5. Shape the onigiri
   Wet your hands with the salt water and take a handful of rice (about 1/2 cup). Create an indentation in the center and add about 1 tablespoon of the mentaiko mixture. Fold the rice over the filling and shape into a triangle or ball, pressing firmly but gently to ensure the rice holds together.
6. Add nori and garnish
   Wrap each onigiri with a quarter sheet of nori, positioning it at the base to make it easier to hold. Sprinkle some sesame seeds on top or on the exposed rice parts.
7. Serve or store
   Serve immediately or wrap individually in plastic wrap to preserve freshness. If storing, keep at room temperature and consume within the same day for best taste and texture.