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[Habanori x Cod Roe] Adorned with the rich essence of cod roe and the creamy embrace of mayonnaise! 

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Ingredients:

• Dried Habanori seaweed
• Cod roe, 20g 
• 1 teaspoon of Mayonnaise
• 2 bowls of cooked white rice (about 240g)
• A pinch of salt

How to:

1. Lightly toast the Habanori seaweed until it turns a beautiful green color. (About 20 seconds in a toaster oven at 200 degrees Celsius or by dry roasting in a pan.)
2. In a bowl, mix the mayonnaise with the contents of the cod roe sacs until well combined. Taste and adjust the amount to your preferred level of spiciness.
3. Allow the cooked rice to cool slightly. Wet your hands and sprinkle a pinch of salt onto your palm. Take half the amount of rice from one bowl and place it in your hand. Place half of the cod roe mixture in the center.
4. Place the remaining half of the rice on top and firmly mold it into a rice ball. If the filling starts to spill out, add a little more rice and reshape it to prevent it from sticking to your hands.
5. Repeat the same process to make another rice ball. Once done, spread the dried Habanori seaweed in a large container or on a plate, then roll the rice balls in it until they are completely covered.