tuna mayo

This easy tuna mayo recipe is more delicious than what you can get at the convenience store in Japan! With the addition of a few secret ingredients, this will be the most flavorful tuna mayo rice ball you&#039;ve ever had!

Tuna Mayo Onigiri

rice

nori seaweed

Water

Salt

tuna

soy sauce

dashi powder

mayonnaise

ketchup

Mix the *Tuna Mayo* ingredients and set aside.

Tear the nori seaweed along the third perforated line. You should have a 4-inch wide strip. Do the same with the rest of the nori seaweed until you end up with three wide strips. Set aside.

Wet hands and add a pinch of salt. Grab a handful of rice and flatten it out.

Add a generous heaping of tuna mayo and add a bit more rice onto the filling. Shape the rice into an oval, ensuring that the filling is in the middle of the rice ball.

Place the rice ball into your cupped palm. Cup your free hand into and angle and place on top of the rice ball and squeeze gently.

Rotate the rice ball about 120 degrees (so that the tip of the triangle is pointed up), and squeeze again. Continue to rotate and squeeze gently until a uniform triangle shape forms.

Repeat steps 3 - 6 with the remaining rice and tuna mixture.

Place the rice ball in the middle of the seaweed strip and fold the top corners inward, towards the middle of the rice ball. Use a grain of rice to hold the seaweed together if necessary.

Tuck the bottom of the seaweed underneath the seaweed and set aside. Continue with the rest of the rice balls.

Garnish the tops of the rice ball with remaining tuna may mixture and serve immediiately.

Do you want to make a tuna mayo onigiri that's better than 7-11, Lawson, or Family Mart? You might be interested in trying these Korean-style rice balls, too! [https://youtu.be/e5qPHrWDrec] Today, I'll show you how to make tuna mayo rice balls better than what you will find at the Japanese convenience store! My onigiri tuna mayo recipe is easy, delicious, and uses a few secret ingredients to make it incredibly tasty! We will use "kakushi aji" (hidden taste), which is a special technique to make the best japanese tuna mayo onigiri recipe ever!

Where to get the ingredients:
Dashi powder (Amazon) - https://amzn.to/2GXPOHB
Japanese Short-grain Rice (Amazon) - https://amzn.to/33mQ6iB
Kewpie Japanese Mayo (Amazon) - https://amzn.to/2ZwfFN4
Soy Sauce (Amazon) - https://amzn.to/33s4bey
Nori Seaweed Sheets (Amazon) - https://amzn.to/2Hb0pzb

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If you’ve ever been to Japan and had a tuna mayo onigiri at the convenience store, you may be wondering why your homemade version just isn’t as good. My first guess is that you’re using the wrong mayonnaise. But just because you used Japanese mayo doesn’t mean you’re going to get that convenience store taste. 

The missing key is “Kakushi aji”, or hidden taste. This is a concept that the Japanese love to use in their foods to add a slightly different flavor dimension to their foods without completely changing the flavor of the dish. Watch the full video to learn all about making this delicious snack!

DISCLAIMERS:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

This video was not paid for by outside persons or manufacturers.
No gear was supplied to me for this video.

Tuna Mayo Onigiri That's Better than Japanese Convenience Store [Secret Recipe]

Take your family dinner to the next level with this straightforward and flavorful - Korean Tuna Mayo Rice Bowl!

Tuna Mayo Rice Bowl

185 g canned tuna (, drained (6.5 ounces))

mayonnaise Korean

salt (,

black pepper (,

eggs (, whisked)

Some cooking oil

onion

soy sauce (, regular (I use kikkoman brand))

Tbsp sugar (, brown)

Tbsp rice wine (, sweet)

furikake seasoning ((rice seasoning flakes))

green onions (, thinly sliced)

Korean

teriyaki sauce (, thick, to taste)

In a bowl, mix together mayonnaise and tuna. Season with salt and pepper to taste, then set the mixture aside for later use.

In a well-heated pan, add some cooking oil. Then, pour in whisked eggs. Stir the eggs around, using a fork to break them up, and cook until they are soft and scrambled; this should take about two minutes. Once the eggs are cooked, set them aside.

In a well-heated pan, add some cooking oil and the onion. Stir until the onion is soft. Add the sauce and simmer until the onion is completely coated in it and very tender. Then, remove from the heat.

Place the cooked rice in a serving bowl and top it with cooked eggs, onion, and tuna mayonnaise.

To finish the rice bowl, top it with some sprinkle of seaweed or furikake seasoning. Garnish with green onions for additional flavor, then add streaks of mayonnaise and teriyaki sauce to tantalize your taste buds. Serve.

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Top 2 tuna mayo recipes from across the web

The most viewed tuna mayo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Tuna Mayo Onigiri

Tuna Mayo Rice Bowl

The most viewed tuna mayo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine