Mentaiko & Milt Mayo Maki with Spinach Wrap
#MentaikoRecipe #MentaikoMayoSauce #SpinachMaki #EasySushi #FusionDish
Following our previous recipe for cheonggukjang sushi, this time we’ve crafted spinach sushi maki using a flavorful ‘Mentaiko Mayo Sauce.’ This special sauce is made by mixing spicy mentaiko (pollock roe) and mentaiko milt, then blending it with creamy mayonnaise. What makes this maki unique is the use of blanched spinach as a wrap instead of seaweed, offering a delightful crisp texture and natural sweetness. The savory, rich, and subtly sweet flavors harmonize perfectly with the sushi rice. You might find the crunchy texture and inherent sweetness of spinach more appealing than traditional nori! Discover the versatility of this Mentaiko Mayo Sauce, which also makes a fantastic addition to bibimbap.
For the Mentaiko Mayo Sauce
- 2 pieces Mentaiko (spicy pollock roe)
- 1 Tbsp Mentaiko Milt (optional, for extra flavor)
- 3 Tbsp Mayonnaise
- 2 Tbsp Honey
- 2 Tbsp Plum Extract (Maesil Extract)
Cooking Instructions
Step 1
First, prepare the key components for the Mentaiko Mayo Sauce. For the mentaiko, carefully remove the roe from the sac using the back of a knife or a spoon, gently scraping it out. Finely chop the mentaiko milt if using.
Step 2
In a bowl, combine the mentaiko roe, chopped mentaiko milt (if using), mayonnaise, honey, and plum extract. The honey and mayonnaise help to balance the saltiness of the roe and add richness, while the plum extract provides a touch of sweetness and also cuts through any potential fishiness or greasiness from the mayonnaise.
Step 3
Whisk all the ingredients together until well combined. Cover the bowl and refrigerate for about 30 minutes to allow the flavors to meld and deepen.
Step 4
To make the sushi rice, prepare the seasoning vinegar. In a small bowl, mix the rice vinegar, sugar, and salt. Stir until the sugar and salt are completely dissolved. This mixture will add the classic sweet and sour flavor to the rice.
Step 5
Blanch the spinach briefly in boiling water, then drain and lightly season with salt. The fresh, slightly sweet flavor of the spinach will complement the maki beautifully.
Step 6
Add the prepared seasoning vinegar to the warm cooked rice. Using a rice paddle or spatula, gently fold and cut the vinegar into the rice, ensuring it’s evenly distributed without mashing the grains. This creates perfectly seasoned sushi rice.
Step 7
Place a portion of the seasoned sushi rice onto a sheet of plastic wrap or a sushi mat (if using). Shape the rice into a log or mound. Lightly moistening your hands with water or vinegar water will prevent the rice from sticking.
Step 8
Arrange the blanched spinach strands around the outside of the shaped rice. Gently press the spinach to adhere to the rice, forming a wrap. This replaces the traditional nori and adds a wonderful crisp bite and fresh flavor.
Step 9
Generously spoon the chilled Mentaiko Mayo Sauce over the top of the spinach-wrapped rice. Gently pat it down to ensure it sits nicely on the maki.
Step 10
And there you have it – your Spinach Maki with Mentaiko & Milt Mayo Sauce is complete! This ‘Mentaiko Mayo Maki’ or ‘Spinach Sushi’ offers a delightful combination of savory, creamy, and subtly sweet notes. Don’t forget, this versatile Mentaiko Mayo Sauce is also incredibly delicious mixed into bibimbap!
