Tobiko Salmon Mayo Rice

Tobiko salmon mayo rice is a delicious savory dish for seafood lovers. It tastes like you are in the ocean, the sauce is smooth like butter.

Lately, baked mayo rice has become popular on media social. They have several variations, one of them is tobiko salmon mayo rice. Mayo rice is rice mixed with nori on top with salmon and tobiko sauce.

In Indonesia, they mostly don’t use mentai. Although they use tobiko, they still name it mentai rice because many Indonesian misinterpret tobiko as mentai.

Mentai or mentaiko is a typical Japanese and Korean food derived from pollock fish eggs.

Unfortunately, in Indonesia, it’s difficult to find mentaiko, so some Japanese restaurants replace it with tobiko ingredients because they both are fish eggs.

Tobiko is a flying fish egg that is often used in sushi. For this recipe we keep the name as what we use in the recipe.

The reason I made this tobiko salmon mayo rice is because I so fall in love with the taste the first time I tried it. So, I think it’s a good idea to share it with you how to make tobiko salmon mayo rice.

You can make this popular mayo rice at home. Making this food is not difficult at all. You just have to prepare warm rice, nori, salmon, tobiko, sriracha sauce, and mayonnaise.

The main of mayo rice is the sauce. For making the sauce you have to mix mayonnaise with tobiko, sriracha sauce, and a little bit of salt.

How to make Tobiko Salmon Mayo Rice:

• 

• 

• 

• 

• 

Put nori in a plastic bag. Crush nori into small pieces with your hand. Mix crushed nori with warm rice and 1/4 tsp salt. Set aside.

• 

• 

• 

• 

• 

• 

• 

• 

• 

Mix mayonnaise, sriracha, 1/2 of the tobiko, and 1/4 tsp salt, stir until evenly distributed.

Put 1/2 of the nori rice on a plate then topped with 1/2 of raw salmon. Sprinkle the salmon with white pepper and a pinch of salt. Broil with a torch until the surface of the salmon caramelized.

• 

• 

• 

Spread 1/2 of tobiko sauce on top then broils again with a torch until the sauce on top caramelized.

Repeat step 4-5 on another plate. Before serving, sprinkle the Tobiko Salmon Mayo Rice with chive and the rest of the tobiko. Enjoy!

Recipe Notes

• If you don’t have a torch, you can broil the food in the oven on high heat for several minutes until the top of the sauce caramelized (keep an eye on it). Don’t forget to use a plate that saves for baking.

• If you are uneasy eating half-cooked salmon, you can use cooked salmon before put it on the nori rice.

• If you have a chance to use mentaiko as a substitute to tobiko, don’t hesitate and use it, please!

• Please use Japanese kind mayonnaise.

• If you can’t tolerate heat, you can omit the sriracha or use half of the suggested amount.

You might like these recipes: