I usually made this seafood mentaiko rice for lunch because it’s pretty rich, thanks to the mayonnaise. This dish is quite simple, but it takes some time to prepare all the components.
First, I preparing all the ingredients for the mushroom rice, and while waiting for the rice to cook I make the sauce and seafood topping.
Related article: Easy Torch Ginger Fried Rice
Seafood Mentaiko Rice
- 2 rice cooker cups uncooked short-grain rice
- 100g shiitake mushroom, sliced
- 2 cloves garlic, minced
- 1 slice ginger
- 2 tbsp vegetable oil
- 2 rice cooker cups vegetable stock or dashi
- 1 tbsp light soy sauce
- 300g tuna fillet
- 12 medium-size shrimps
- 4 shiitake mushrooms
- 1 tbsp soy sauce
- sea salt and freshly ground black pepper, to taste
- lime juice
- vegetable oil
- 200 ml Japanese-style mayonnaise
- 1 tbsp mentaiko (spicy cod roe)
- 2 tsp sesame oil
- 1 tbsp chili sauce
- Japanese chili oil
Cooking the rice
- Gently wash the rice in a large bowl and discard the water. Repeat this process 3 times. Transfer the rice into a sieve and drain completely for about 15 minutes.
- Heat 2 tbsp oil in a large pot over high heat. Add the mushrooms, cook for 3 minutes until golden. Add garlic and ginger, then cook for 30 seconds. Add rice, broth, soy sauce, sesame oil, salt, and pepper, mix well. Cook the rice in a rice cooker.
- Marinade tuna and shrimp with soy sauce and lemon juice for about 15 minutes. Heat the non-stick grill pan over high heat, grill the tuna, shrimps, and mushrooms until cooked.
Seafood mentaiko rice
- Mix all the sauce until well combined.
- Put the rice on the serving bowl, top the rice with tuna pieces, then add about 2 tablespoons of mentaiko sauce on top. Blow torch the sauce until lightly golden. Garnish with shrimps, mushroom, and toasted sesame seeds.