Namiko Hirasawa Chen tells us how to serve up canned tuna and mayo, Japanese style. It's hard to miss with onigiri using the ...

Now the cooked rice is ready. 1. Prepare the onigiri fillings. Tuna-mayo: Mix the tuna with mayonnaise and black pepper. Ume: Remove the seed from umeboshi. 2. Spread the cooked rice on plastic wrap.

Prepare the garnish: Drain and crumble the tuna. Add mayonnaise, soy sauce and sriracha sauce (optional: leave out if you don't like chilli). Mix well. Use a mold to shape the onigiri: Line the ...

So now today, I'm going to show you one of the most popular fillings of "onigiri," which is tuna and mayonnaise. Tuna mayo is simply a mixture of canned tuna and mayonnaise and perfectly Japanese ...

Discover what Namiko Hirasawa Chen, creator of Just One Cookbook, has to say about the life of onigiri once prepared. See ...