Cozy corner edition

Spicy, Tuna & Home made mayo

Here's a cosy corner where you can relax while learning how to make the cutest and most delicious onigiri.

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  • 300g rice
  • 100g canned tuna
  • 1 egg yolk
  • 1 tbsp mustard
  • Pinch of salt
  • 150g neutral oil (e.g., sunflower)
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • Spicy furikake, to taste
  • 5 nori sheets

Please note that the quantity of mayonnaise is larger than required for the recipe, so you will have some left over to serve with other dishes.


  • To make the mayonnaise: Combine the egg yolk, mustard, and salt in a bowl. Gradually whisk in the oil until emulsified. Add the vinegar and maple syrup, mixing well.
  • Mix the drained tuna with a portion of the mayo and spicy furikake.
  • In a water-soaked mold, add a spoonful of rice, creating a well. Add the tuna mayo mix. Add another spoonful of rice, close the mold with slight pressure, and unmold.
  • Wrap the onigiri with nori, decorate with a small spoonful of tuna, a dollop of mayo, and some spicy furikake.

Enjoy immediately for the best texture and flavor!

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👩🏻‍🍳 Chef's Tips

It's important to thoroughly wash the rice and follow the cooking instructions for the best texture. Step-by-step guide

When making the mayonnaise, add the oil gradually while mixing continuously to ensure proper emulsification. The mayo can be stored in the fridge for up to 24 hours.

During the assembly of the onigiri, make sure all utensils and your hands are dipped in water to prevent the rice from sticking.

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