Divide the rice into two parts, one part add tomato sauce and salt, one part add powdered nori.

Tuna filling: mix tuna, 2 tbsp chili sauce, a little nori powder and 2 tbsp of KEWPIE MAYONNAISE ORIGINAL, mix well.

Sausage filling: mix and stir well ready-to-eat sausage, 2 tbsp KEWPIE MAYONNAISE ORIGINAL and 2 tbsp chili sauce.

Shape the brown-colored rice into the onigiri shaper, fill with mentai tuna, cover with rice again, compact. Remove from the shaper, sprinkle nori all around, decorate the center part with quail eggs.

Print the green-colored rice into flower-shaped cookie shaper, fill with mentai sausage, cover with rice again, compact. Remove from the shaper, sprinkle nori all around, decorate the center part with quail eggs. Serve.