Cut the pollock roe open and scrape out the eggs using the back of a knife. Discard the skin.

Mix the scraped roe with mayonnaise, chopped parsley, and sake until well combined.

Combine cooked rice with furikake seasoning and 1 tbsp sesame oil, mixing thoroughly.

Shape the rice into 80g portions, create a small indentation, and fill with 1/2 tbsp of the roe mixture. Form into triangular shapes.