Mentaiko Rice (spicy Cod Roe) Recipe

1. Prepare mentaiko

Slice each mentaiko sac lengthwise and gently scrape the roe into a small bowl using the back of a spoon. Discard the translucent membrane.

2. Mix flavorings

To the roe, add the butter, mayonnaise, sake, soy sauce, and lemon juice. Mix thoroughly until the butter is fully incorporated and the mixture is smooth and slightly glossy. Taste and adjust: add another 1/2 tsp soy sauce or a pinch of salt if more savory, or a little more lemon for brightness.

3. Heat (optional) — gentle warming

For a warm, slightly sauced topping: heat a small nonstick skillet over low heat. Add the mentaiko mixture and gently warm, stirring constantly, 30–60 seconds until fragrant and just softened. Do not boil. Alternatively, keep mixture at room temperature for a cold topping.

4. Prepare rice

If rice is freshly cooked and hot, break it up with a rice paddle or spatula to release steam and keep grains separate. If the rice has cooled, gently reheat (microwave covered for 1–2 minutes or steam) until hot. Transfer the hot rice to a serving bowl or individual bowls.

5. Add sesame and optional furikake

Sprinkle the toasted sesame seeds and furikake (if using) over the rice and gently fold once to distribute. Keep rice hot for immediate serving.

6. Divide the hot rice into 2–3 serving bowls (about 1 to 1 1/2 cups each depending on appetite).

7. Spoon the prepared mentaiko mixture over the center of each bowl of rice. For a more integrated dish, gently fold the mentaiko into the top layer of rice so the roe coats some grains; for a pronounced topping, leave it mounded.

8. Sprinkle chopped scallions and toasted sesame seeds over each bowl. Tear toasted nori sheets into strips and place on top or at the side. Add shredded shiso or microgreens if using, and a light dusting of shichimi togarashi for extra heat.

9. Serve immediately while rice is hot. Provide extra soy sauce, shichimi, or lemon wedges at the table if desired.