A recipe for an exquisite tuna mayo rice bowl, perfected with a special secret ingredient. The creamy Pure Select Mayonnaise and Hondashi enhance the tuna's umami, creating a perfect harmony with rice. Topped with a fried egg and nori, it's a simple yet luxurious dish. Discover this ultimate comfort food, perfect even for hangovers!
Ingredients
Main Ingredients (1 serving)
- Cooked Rice 200g
- Canned Tuna 1 can
- Nori (for Onigiri) 2 sheets
- Egg 1
- Green Onion to taste
Seasonings
- [A] Pure Select Mayonnaise 1.5 tbsp (20g)
- [A] Hondashi 1/3 tsp
- Shichimi Togarashi to taste
- Soy Sauce to taste
Steps
- Drain 1 can of tuna thoroughly. Pro Tip: If using oil-packed tuna, drain well to prevent it from becoming too greasy. Do the same for water-packed tuna.
- In a bowl, combine the drained tuna, Pure Select Mayonnaise 1.5 tbsp, and Hondashi 1/3 tsp. Mix well.
- Heat 200g cooked rice.
- Heat oil in a frying pan over medium heat, then crack in 1 egg. Gently gather the whites, reduce heat to low, cover, and steam-fry until the yolk is runny. Pro Tip: For a smooth-surfaced fried egg, add a small amount of water before covering to steam.
- Place the warm rice in a bowl, then lay 2 sheets of nori (for onigiri) on top.
- Place the fried egg and the mixed tuna mayo on top of the nori.
- Garnish with green onion to taste, then sprinkle with Shichimi Togarashi to taste and drizzle with soy sauce to taste to finish.
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