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.

Take this mixed-rice onigiri concept a step further by finely chopping up any of the filling ideas above (salmon or umeboshi ...

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