AIEbi Mayo Maki (Shrimp Mayo)
海老マヨネーズ巻
“Plump little shrimp in a creamy embrace.”
Small shrimp pieces tossed in creamy mayo, wrapped with rice in crisp seaweed — sweet, bouncy, and satisfying.
- Shrimp Usually Cooked
- Creamy
- Bouncy Texture
- Sweetness
- 1 out of 5
- Spiciness
- 0 out of 5
- Richness
- 3 out of 5
- Adventure
- 1 out of 5
The Inside Scoop
Did you know?
Ebi mayo as a dish was born in 1986, when a Yokohama-based Cantonese chef tasted shrimp in aurora sauce during a trip to Los Angeles and decided to reimagine it with Cantonese technique for Japanese palates. He shared the recipe on TV, it went viral, and it's been a staple of Japanese-Chinese cuisine ever since — now shrunk down to fit inside a hand roll, which honestly might be its final form.
How to eat
- 1The shrimp is typically cooked, making this a usually safe choice if you'd rather skip raw fish today.
About Sunday Dip
Snap it, know it — right in the aisle
Sunday Dip turns a photo of any konbini item into a quick cultural read — what it is, how to eat it, and why locals love it.