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 Ingredients Mushroom 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 Seafood topping 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 Mentaiko-Mayo Sauce 200 ml Japanese-style mayonnaise 1 tbsp mentaiko (spicy cod roe) 2 tsp sesame oil 1 tbsp chili sauce Japanese chili oil Directions 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 …

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