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Tuna-mayo is an easy tuna salad that consists of canned tuna and Japanese mayonnaise, and tuna-mayo rice bowl (ツナマヨ丼) is a straightforward donburi rice bowl dish with tuna-mayo positioned on a bowl of steamed rice. Tuna-mayo is among the hottest fillings for Onigiri rice balls bought at any comfort shops in Japan. Creamy but a bit tangy and salty Japanese tuna salad goes very well with steamed rice, and the flavour mixture of tuna, mayo, rice, and nori seaweed is considerably addictive. Whereas Tuna Mayo Onigiri may be a wonderful grab-and-go lunch in Japan, sadly not everyone seems to be fortunate to have comfort shops that promote such Onigiri close by (definitely not the place we stay within the U.S.)
Whereas we are able to make Tuna Mayo Onigiri at house following our personal recipe, once we are brief on time or just too lazy to make rice balls, why not simply make the tuna salad and place on high of cooked rice with some nori seaweed? The flavour is identical anyway. Even higher, high with some chopped inexperienced onions for a little bit of freshness and a few chili oil for a kick. There is no such thing as a actual cooking concerned right here, and it takes no time to arrange for this scrumptious lunch at house!
Servings: 2
Rice bowl with Japanese Tuna Salad with nori seaweed and inexperienced onions
- 5 oz canned tuna drained
- 3 tbsp mayonnaise Japanese mayonnaise most well-liked
- 1/8 tsp salt
- 2-3 cups steamed rice
- 1 sheet nori seaweed shredded
- 1 inexperienced onion chopped finely
- La-yu chili oil to style elective
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Combine canned tuna (drained nicely), mayonnaise, and salt in a small bowl. Serve steamed rice in particular person bowls and high with the tuna salad, shredded nori seaweed, chopped inexperienced onion, and la-yu chili oil (elective).
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