Looking for a fun twist on traditional onigiri? This Tuna Mayo & Carrot Onigirazu recipe uses Kewpie Tuna & Mayo Spread to create a flavorful, portable rice sandwich — perfect for bento boxes or quick Japanese meals.

Ingredients (Serves 2)

• 240g cooked white rice
• 2 sheets of nori (seaweed)
• 2 leaves of lettuce (approx. 40g)
• 30g carrot (about 3cm), julienned
• Salt, to taste
• 4 tablespoons Kewpie Tuna & Mayo Spread
  

Instructions

1. Place the warm rice in a bowl, season lightly with salt, and mix.
2. Rinse the lettuce in cold water and drain well.
3. Peel and julienne the carrot. Rub with salt and squeeze out excess moisture.
4. Place a sheet of nori on plastic wrap diagonally (like a diamond). Spread 1/4 of the rice in the center into a square shape. Layer with lettuce, carrot, Kewpie Tuna & Mayo Spread, and another 1/4 portion of rice. Fold the corners of the nori toward the center and wrap tightly with plastic wrap.
5. Once the nori softens and holds shape, cut the wrapped onigirazu in half. Repeat for the second portion.