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Does anyone else find this combo more than a little repulsive? Mayo + White Rice

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Co-worker was eating this at lunch.

Squirt bottle of Hellman's and a big bowl of what looked like converted white rice. Squirt, mix, repeat, then eat.

I don't know about you, but just the mere sight of that was probably worse than eating my own vomit.

I'm a big "live and let eat" kind of person, so I'm not hating on my co-worker, but I just needed to get that off my chest.

Carry on ...

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  1. i probably would be in awe watching that also. But I can imagine mayo being used in a cold rice salad along with other seasonings/dressings

    1 Reply
    1. re: seamunky

      I've made a cold rice salad with mayo seasoned with curry powder and some cumin. Add in some veg of choice and it's terrific. Chilled, of course.

      But it wasn't instant rice and unadulterated mayo...

    2. While not a Hellman's squeeze bottle - I'm happy eating plain sushi rice with spicy mayo.....

      5 Replies
      1. re: cresyd

        Spicy sushi rolls, mayo and all, have made a convert out of me.

        1. re: JungMann

          http://www.nibbledish.com/people/Pape...
          Tuna mayo raisu

          Rice, tuna, corn, and Kewpie

          1. re: paulj

            Wrap that in some seaweed with a spritz of sesame oil and I think I have a summery kimbap.

            1. re: paulj

              I just tried this combination for a quick lunch - warmed some leftover rice, briefly cooked frozen corn, opened a small can of tuna, topped with Kewpie and furikake. It's a good combo. I wonder about using one of the other Japanese canned fish like broiled sauries or eel.

              1. re: paulj

                I told you that it is good. You didn't believe me.

        2. Gross. Although, add a can of tuna and your coworker might be on to something...

          2 Replies
          1. re: akq

            I'm not understanding what you find gross about it.
            It's just another condiment or flavoring. Seems to me that it really isn't much different than putting on bread, in pasta salad, or in crabcakes.

            Or is it just that you have an version to mayo (as do many other folks)?

            1. re: The Professor

              I heart mayo, but not as the sole topping on rice.

          2. Just imagine the mayo hitting the hot rice and seperating into curds and grease.... *vomits*

            When it comes to mayo I try to maintain a cautiously libertarian position; as long as they don’t hurt anyone else people should be able to mayo whatever they please. But god damn it some people really abuse the privilege.

            1. One of my guilty pleasures is a bowl of rice cooked in vegetable broth with garlic and onions with a blob of mayo on the side. I get a little bit of mayo on my spoon and then a spoonful of rice. It makes it creamy and rich tasting. It's comfort food for when I REALLY need it, not just a sort of bad day...

              1. actually, I find anything with Mayo repulsive.....

                That said, oldest daughter is a carb queen. How she keeps her 5'8" 110lb shape is beyond me. Her favorite sandwich: Mashed potatoes with mayo on a potato roll.
                Last night for dinner she had Baked salmon in a mayo crust, mashed potatoes, mac and cheese and corn pudding with a cannoli for dessert. Thsi morning she ran 3 miles before leaving for work.

                2 Replies
                1. re: bagelman01

                  Been there, done that. When I started eating more vegetables I gained weight.

                  1. re: bagelman01

                    My heroine. On the other hand, a 3 mile run. That may explain it.

                  2. I'm with you.
                    I love mayo but the combination you're describing sounds like a big, gross, nauseating mess.

                    1. I cannot begin to fathom how anyone can hate mayonnaise, and am astounded that so many do. The notion that it might "separate into curds and grease" is simply nuts - it doesn't do that under any circumstances I've encountered, and I cook with it a lot - but it's plain that one man's delicious richness is someone else's gross goopiness. I remember making potato salad for some friends, using my family's ancient formula of one egg to one potato to one-quarter onion, mayo to bind. One of the girls (whom I had specifically hoped to please) surprised me by objecting that it was "too rich." It had never occurred to me that such a category even existed.

                      I don't know that I'd care for it on white rice, but then I don't like white rice that much unless it's with something, preferably more complex in flavor than mayonnaise. But it'd hardly gross me out.

                      3 Replies
                      1. re: Will Owen

                        I'm sure all mayo-haters hate for their own reasons. Mine: that eggy-sulfury taste and smell at the back end combined with the lingering extreme mouth-coating greasiness makes for unhappiness. I don't like the smacking, clinging sound of it in mixes/salads. I don't like the stickiness of the texture on my lips.

                        I will admit that it is a pleasure to spread on bread, it coats beautifully. Just not on MY sandwich.

                        (You'll prob LOL at the fact that I had to go to the fridge to taste my husband's jar to properly answer this question.)

                        As for the mayo+rice: stuff of nightmares. I'd be intrigued as to what else ipse's coworker eats.

                        1. re: Will Owen

                          My hero...

                          1. re: Will Owen

                            Right, in your case, it is the rice which is grossing the mayo out. :D

                          2. Ipsedixit, I had a similar experience, except mine involved watching a person put globs of ketchup on a green salad. Your story trumps mine because we immediately think of the mouthfeel we achieve with mayonnaise. Mayonnaise eaten alone is disgusting and gag-inducing for most of us. If mixed with white rice ... NO real improvement (visibly OR texturally). OTOH, if you throw in some relish, or curry, or diced carrots, then MAYBE we have something. Your co-worker's lunch was just "naked" in a sense. He/she needed a few more accoutrements, that's all.

                            1. You would be hard pressed to find someone that loves mayo more than I do. When my fridge door got left open last year and everything in it had to be tossed, it was my mayo collection that I mourned the most.

                              That being said, mayo on rice is just ick.

                              1. Sometimes I put mayo on my rice. It's not a regular thing, but if the rice is plain, and there isn't anything else to go with it, mayo does fine. Better, for example, than butter. Given a choice I'd probably use Kewpie.

                                I also spread mayo on the outside of 'panini' bread. There it is just an easy way of spreading oil on the bread to promote frying.

                                I also like mayo on vegetables like peas and corn.

                                And no, mayo when added to something warm does not separate into curds and grease. Mayo is mostly oil, not grease. There's just enough eggs to emulsify the oil. And for those who are sensitive to 'egginess' (I'm not), there's a good milk based 'mayo' recipe (from Portugal).

                                1. I have had several cold rice salads that I really liked, but the idea of mayo on hot rice is somewhat icky to think of. Though my eldest son makes kraft mac n cheese and puts a spoonful of mayo in his bowl, which I finally tried and kinda liked

                                  1. I'll be nice and say that your co worker seems to be somewhat misguided in their eating efforts

                                    1. Not repulsive at all in my opinion.

                                      3 Replies
                                      1. re: Chemicalkinetics

                                        I agree. If they like it, what difference should it make. I see guys putting Shriracha on virtually everything, this just sounds like a "mellower" version of the same one-size-fits-all.

                                        1. re: escondido123

                                          +1, good call.

                                          1. re: escondido123

                                            Not sure if you have read this link, but I love the cartoons:

                                            http://theoatmeal.com/comics/sriracha

                                        2. I wonder if there is a cultural component to how we view this combination. I remember a thread some years ago in which a Korean American girl worried about how her parents would view a Caucasian boy friend who routinely put soy sauce on his rice. Part of the issue was that Korean (and probably other Asian) cultures elevate rice to a status where it must be honored by itself, while western (American) culture tends to treat it like potatoes and pasta, as a starch that is covered with sauce or gravy.

                                          8 Replies
                                          1. re: paulj

                                            Paul,

                                            Actually Mayo rice is not unacceptable for many Asians.

                                            "Japanese mayonnaise is a natural match to be used for making spicy sauce for fusion type sushi rolls"

                                            http://www.sushiencyclopedia.com/sush...

                                            "My friend, Miss S, was telling me about a dish that she saw in a Japanese recipe magazine."

                                            http://foodlabasia.wordpress.com/2011...

                                            Let me tell you that I do like mayo on rice since I was a child. Although I do like the Japanese mayo on rice better -- but American mayo is ok too.

                                            1. re: Chemicalkinetics

                                              Yes, Japanese have made mayo their own, using it in ways that stretch western sensibilities. I think they even use it on pizza, though its place of honor seems to be okonomiyaki (my main reason for buying Kewpie).

                                              http://okonomiyakiworld.com/best-okon...

                                              1. re: Chemicalkinetics

                                                While I have never had a bowl of tuna mayo rice, I routinely make tuna mayo makizushi. I have some Korean nori right now which is so good, salted, sesame and layu oil :D

                                                And forget sriracha, my favourite condiment in the world now is

                                                http://tinyurl.com/8pccmo2

                                                1. re: TeRReT

                                                  What is that? That is not the Sriracha I know of. The one I know is the one you can find in USA everywhere:

                                                  http://www.seriouseats.com/recipes/im...

                                                  Interestingly, I didn't know there is a cookbook:

                                                  http://uncrate.com/p/2011/01/sriracha...

                                                  1. re: Chemicalkinetics

                                                    That's Japanese garlic chili sauce.

                                                    1. re: ipsedixit

                                                      It read like that

                                                    2. re: Chemicalkinetics

                                                      yes, i was saying i don't use sriracha and prefer the garlic chili oil :P

                                                      1. re: TeRReT

                                                        My bad, I thought you wrote "Don't forget about sriracha, my favouriate condiment in the world now is..."

                                                        :)

                                              2. It doesn't do it for me but doesn't sound that much different from macaroni salad.

                                                1. Rice and mayo does sound odd to me. But then again when I was growing up, I would eat rice with ketchup. I think that is a habit I adapted from my uncle. Haven't done that in over 10 years at least though.

                                                  1. Yes, sounds truly disgusting, but then i've never actually tried it. I probably won't, so that makes me one not to judge.

                                                    1. Just a huge chunk of Velveeta away from being a party ...

                                                      1. I don't see how a simple pre-meal snack of bread slathered with butter (or a plank of matzo slathered with chicken schmaltz) is any different that plain rice slathered in mayo. As to a 'greasy mouth feel', most folks start a meal in a restaurant with bread and butter, coating their lips and tongues with unctous fat, to the extent that they request a second basket of bread to butter up. Carb and fat is carb and fat any way you swallow it.

                                                        1. Actually, it is the thought of Converted Rice that makes me gag.

                                                          17 Replies
                                                          1. re: Tripeler

                                                            Converted rice is terrible. I know that it's just parcooked regular rice, but the texture is just all wrong. Who was it anyway that decided that every grain had to be separate?
                                                            It's one of the reasons I never opt for rice as side dish choice in most restaurants...except for the Asian joints, they all seem to be pushing converted rice.

                                                            1. re: The Professor

                                                              Many people like separate grains. That includes almost any culture that prefers Indica strains (long grain). Also those who cook rice in a pilaf style (frying the rice before adding liquid helps keep grains separate).

                                                              1. re: paulj

                                                                Duly noted...and I am very fond of Basmati rice. And using it, I do often give the grains a bt of a saute before adding the liquid. But it still has better texture than converted rice.
                                                                Just a personal predjudice in the end, I suppose. ;-)

                                                              2. re: The Professor

                                                                A lot of Asian joints cook rice in a separated manner. (excluding Japanese and Northern Chinese).

                                                              3. re: Tripeler

                                                                I'm not fond of American grown rice. American rice grains are just so big and fat and tasteless. Arkansas, Louisiana, Texas, South Carolina, all the same IMO. Have I missed anything good? Most of what I've had is converted rice (sans mayo).

                                                                1. re: Cheese Boy

                                                                  What about California Brown Rice Cheese Boy.......why, that is as 'Merican as Granola! :)

                                                                  1. re: Cheese Boy

                                                                    Do you cook rice yourself, or just eat it at restaurants and with family?

                                                                    1. re: Cheese Boy

                                                                      California short grain (sushi) rice is good. It is very popular even in Japan.

                                                                      1. re: TeRReT

                                                                        As far as I know, no rice from California is available in Japan. However, typical Japanese rice is virtually identical to California shortgrain rice, so maybe that is where you got the idea.

                                                                        1. re: Tripeler

                                                                          http://www.japantimes.co.jp/text/nn20...
                                                                          2007 article on attempts to market US rice in Japan (mainly the medium grain Calrose variety

                                                                          )

                                                                          "Yukio Hattori, a culinary expert and commentator on the "Iron Chef" TV show, said American rice stands up to the best in gourmet, especially for Chinese and Western cuisines, but isn't as sweet as the most expensive Japanese rice.

                                                                          "It lacks flavor when you chew it," he said after judging the contest."

                                                                          1. re: paulj

                                                                            Anyway, the attempt five years ago to market California rice in Japan failed, but at a 770 percent tariff I am not surprised. The fact is that almost no foreign rice is sold in Japan. Exceptions I have seen are very expensive Italian and Spanish rices used for risotto and paella, but they are so expensive as to be not practical for ordinary use.

                                                                          2. re: Tripeler

                                                                            I see California rice here all the time, and my fiancee has let me know on numerous occasions its very acceptable rice here. I also saw a lot of Californian sushi rice in Australia as well.

                                                                            1. re: TeRReT

                                                                              TeRRet, are you living in Japan?
                                                                              So am I and I have never seen California rice. Where have you seen it?

                                                                              1. re: Tripeler

                                                                                Yes I am living in Japan, I am in the west so maybe it is more here then other parts. The smaller stores all have local stuff, but the big スーパー tend to have it, or any of the foreign food stores as well and the デパート too

                                                                                1. re: TeRReT

                                                                                  I live in Tokyo and have never seen it here in stores, but did a net search and it appears that California rice IS being sold in Japan. What a surprise. One price I saw on the net was 10 kg for 342 yen. Unbelievable.
                                                                                  Thanks for letting me know about it.

                                                                                  1. re: Tripeler

                                                                                    wow, i would be buying it then but i get free rice from my fiancee's family :P

                                                                          3. re: TeRReT

                                                                            To the replies upthread, I love short-grain and medium-grain BROWN rice.
                                                                            It's the American white rice that's disappointing to me. I cook rice at home and love ordering it when I'm out too. I've been smitten with imported rices like arborio, basmati, and even broken rice, I guess.

                                                                      2. While I have not seen it in person, I have seen people in Japan eat rice with kewpie on it. Not exactly my cup of tea, but they do enjoy putting mayo on many things here.

                                                                        14 Replies
                                                                        1. re: TeRReT

                                                                          Japanese also put a squiggle of Kewpie on omelets and on okonomiyaki, which is sort of a frittata. People in some parts of the U.S. find it repulsive that people in other parts put mayo on hamburgers. Belgians and people who have lived in Belgium, including me, wouldn't think of eating french fries without mayonnaise, even though many of my American friends think that's communist. De gustibus non est disputandum (Latin for whatever floats yer boat).

                                                                          1. re: emu48

                                                                            <Belgians and people who have lived in Belgium, including me, wouldn't think of eating french fries without mayonnaise>

                                                                            That's right. I know a few Eastern Europeans, and they said Mayo (or Mayo-like) on fries is the norm. Ketchup? Not so much.

                                                                            1. re: Chemicalkinetics

                                                                              The Mexicans love putting mayo on burgers.
                                                                              I ask for chipotle and ketchup on mine and smile the whole while. Yum yum.

                                                                              1. re: Chemicalkinetics

                                                                                Good french fries dipped in good mayo is an absolute delight, and one I've been served in the southeast US, Ireland, and Spain. (and do on my own on occasion here in the good old midwest US). Mayo on a burger? Yum.

                                                                                1. re: debbiel

                                                                                  When I was young, I would always opt for mayo on my burger. I don't know about really good mayo. I would say between cheap mayo and cheap ketchup... I like cheap mayo on my burger. :D

                                                                                  Now that you mentioned it, I think you may be correct. I lived in the South for two years, and remember seeing many more mayo in the supermarkets and stores than here in the Northeast -- both in term of quantity and brands.

                                                                                  1. re: Chemicalkinetics

                                                                                    Well, when I say "good mayo" I don't necessarily mean pricey or homemade or fancy. I just mean yummy. And by yummy mayo in the states, I pretty much mean Duke's mayo, which is pretty cheap if you buy it on sale. :)

                                                                                    I was raised on Miracle Whip. I have forgiven my parents for this, but I plan to make up for the lost (i.e., not mayo) years.

                                                                            2. re: TeRReT

                                                                              I love kewpie. Long live Kewpie! Ten thousand years to Kewpie!

                                                                              1. re: Chemicalkinetics

                                                                                Went to Chinatown today.... but completely forgot to buy my Kewpie.... Kewpie, where are you?!

                                                                                1. re: Chemicalkinetics

                                                                                  Bought my Kewpie yesterday. So excited. Couldn't wait. Just opened it and tasted it.

                                                                                  1. re: Chemicalkinetics

                                                                                    haha good job, I always have lots of kewpie around here

                                                                                    1. re: TeRReT

                                                                                      I just have two small tiny of white rice with kewpie mayo. Two servings because the first serving made me wanted to go back to have some more.

                                                                                      1. re: Chemicalkinetics

                                                                                        I know it's spelled "Kew-pie" but I pronounce it "Pew-kie".
                                                                                        No matter, I dislike just about any kind of mayo, except for the Clinic.

                                                                                        1. re: Tripeler

                                                                                          Ha, and the "Cinco de" is an exception too I hope?

                                                                                          1. re: Cheese Boy

                                                                                            You bet, Cheese Boy!
                                                                                            (Good one!)

                                                                            3. Okay um, sure. That would take my breath away. Yes.

                                                                              But on the live and let live, I confess, I adore Zankou chicken (or alwazir) and the garlic sauce. Which is awfully close to mayo. A tear of pita, smeared with the garlic sauce, a chunk of chicken, a spoonful of rice and a few tomato cubes? Heaven.

                                                                              It's carb plus carb plus fat plus other stuff - but I make homer simpson happy eating noises when I do indulge.

                                                                              1. Someone fell off the "no white foods" wagon hard, ipsedixit. Too much pork rind french toast & low-carb syrup made 'em snap.

                                                                                1. Would you react the same to cooked rice (in plastic tray from Taiwan) with fermented tofu on top? or with natto? fermented cabbage?

                                                                                  http://chowhound.chow.com/topics/4958...
                                                                                  natto should be well stirred to develop the strings, right? I have servings of natto in the freezer, but tossed the bottle of tofu that I tried.

                                                                                  http://en.wikipedia.org/wiki/File:Nat...

                                                                                  2 Replies
                                                                                  1. re: paulj

                                                                                    <with fermented tofu on top? or with natto? fermented cabbage?>

                                                                                    Hey, I eat those as well. :)

                                                                                    1. re: paulj

                                                                                      Nope.

                                                                                      I love fermented tofu. Natto as well.

                                                                                    2. http://www.japanstyle.info/11/entry11...
                                                                                      http://ranking.goo.ne.jp/ranking/013/...

                                                                                      "The following is “Condiments Go Well with Rice Top10” conducted by goo, one of Japanese major ranking websites.

                                                                                      #1: Miso
                                                                                      #2: Mayonnaise
                                                                                      #3: Butter
                                                                                      #4: Mentaiko Dressing
                                                                                      #5: Katsu Sauce
                                                                                      #6: Chicken Bones Soup Base
                                                                                      #7: Chinese Red Chile Oil
                                                                                      #8: Ponzu
                                                                                      #9: Sesame Sauce
                                                                                      #10: Yuzu Kosho
                                                                                      "

                                                                                      20 Replies
                                                                                      1. re: paulj

                                                                                        #11 tea
                                                                                        #12 chili oil
                                                                                        #13 raw egg but perhaps thats not a condiment :P
                                                                                        #14 any seaweed/pickled seaweed or pickled vegetable/fruit

                                                                                        hmm i will stop as i realize the list is near endless, but mayo number 2 is much more popular then I would have expected

                                                                                        1. re: TeRReT

                                                                                          Actually "butter" as number 3 surprise me more.

                                                                                          1. re: Chemicalkinetics

                                                                                            My sisters kids lived on buttered rice (with salt and pepper) as their go to toddler food for way past the toddler years! Heck, I still love it to this day.

                                                                                            Nice to know I am not alone.

                                                                                            1. re: happybaker

                                                                                              HappyBaker,

                                                                                              Mind if I ask if your sister (and therefore you) is Japanese? The reason I asked is that I wonder if Buttered Rice is only popular in Japan as Paul has indicated or that Buttered Rice is more universal.

                                                                                              1. re: Chemicalkinetics

                                                                                                Goodness gracious, buttered rice is common in the U.S. as far as I am concerned...

                                                                                                1. re: sandylc

                                                                                                  See, I thought buttered rice is common in US too, especially with a touch of salt. For one my silly Rice a Roni directions always involve adding either butter or cheese to it. :)

                                                                                                  I am just surprised that the Japanese do it too. I wonder if it is a lot more popular than I know.

                                                                                                  Thanks, Sandy,

                                                                                                  1. re: Chemicalkinetics

                                                                                                    Yeah, I was surprised to hear that about Japan as well!! I somehow in my ignorance don't think of dairy being eaten in Japan very much....

                                                                                                    1. re: sandylc

                                                                                                      (almost) every schoolchild in japan drinks milk daily, from 1st grade through 9th grade as part of the goverment-mandated kyuushoku (school lunch) program. butter, mild/processed cheese, cream cheese, yogurt (LOTS OF YOGURT! especially drinking yogurt), fruit/milk drinks, flavored milks, ice cream, frozen yogurt, and various fusion dishes using cheese/cheese product (cheese breads, steamed buns with cheese in, cheese curry, cheese on pasta, etc) are very popular in japan.

                                                                                                      i was really surprised to discover this, too!

                                                                                                      1. re: chartreauxx

                                                                                                        In the 35 years I have lived in Japan, I have seen the consumption of cheese grow from a trickle to a flood. Cheese is a very common ingredient in modern Japanese meals and snacks.

                                                                                                        1. re: Tripeler

                                                                                                          The processed cheese I don't enjoy here. Some of the other cheese is ok, the Hokkaido smoked cheese I like, and their fresh mozzarella balls are quite good.

                                                                                                          1. re: TeRReT

                                                                                                            Yeah, I avoid most all Japanese-made cheese, particularly the processed cheeses, although there are some small producers in Hokkaido who make a really good product, usually things like camembert and blue. There is a wine bar in my Tokyo neighborhood that serves only Japanese made wine (from Japanese grapes) and they offer a small selection of these Hokkaido cheeses. Somehow they taste good together.

                                                                                                    2. re: Chemicalkinetics

                                                                                                      My fiancee said she hates butter and rice, but some people do eat it, but generally mix a little butter and soy sauce in if they are going to do butter

                                                                                                  2. re: Chemicalkinetics

                                                                                                    No worries about asking - I am an eastern european mutt, family here for over 130 years : )

                                                                                                    That said - carbs are in my blood. My new york grandmothers after school snack for herself and her 10 siblings? A pot of boiled potatoes. My mom's fav snack when she was in college? A pot of plain boiled rice, maybe with some salt. (And she was a size 3 when she got married!)

                                                                                                    Buttered rice is just so very nice, I think it's universal!

                                                                                                    1. re: happybaker

                                                                                                      Apparently, buttered rice has a strong minority following in Hokkaido, which produces more dairy than anywhere else in Japan. Of course, to the disgust of Japanese people from everywhere else.

                                                                                                      1. re: Tripeler

                                                                                                        Yeah, I think buttered rice is revolting.

                                                                                                        1. re: ipsedixit

                                                                                                          That's interesting - it's starch and butter, a common pairing.....what makes it awful to you, do you think?

                                                                                                          1. re: sandylc

                                                                                                            I just don't like butter -- in anything except for baked goods.

                                                                                                            1. re: ipsedixit

                                                                                                              That's reasonable. I can't fathom it, but it's reasonable!!! :-)

                                                                                                              When my son was two, he was "helping" me unload groceries when I got a phone call - fast forward a few minutes, and there he was eating a stick of butter!!!

                                                                                                              1. re: sandylc

                                                                                                                He was made into a real man back then.

                                                                                                                1. re: sandylc

                                                                                                                  My college roomates's dad used to eat sticks of butter. At restaurants he would forgo the bread and just dig into those pats of butter. He would also try to "make" butter by shaking those individual packets of coffee creamer things. Ugh.

                                                                                            2. The question is, is it any grosser than a bread and mayo sandwich? The kids I babysat would make one. I never understood that. (if you search through these boards, I'm pretty sure you'll find many who enjoy it)

                                                                                              I would not eat rice and mayo. However, I love the Chinese dish, Honey Walnut Shrimp, which uses mayo. And I eat it with rice. So...

                                                                                              4 Replies
                                                                                              1. re: pdxgastro

                                                                                                See, what many of the posters on this thread are missing is that it's not the mere fact of rice and mayo that turns my stomach.

                                                                                                It's that it is ONLY rice and mayo.

                                                                                                Like many have pointed out, various iterations of sushi rolls have mayo, rice and other ingredients. And just as well is your example of Honey Walnut Shrimp with rice.

                                                                                                If it is rice + mayo + [some other ingredients] = generally ok.

                                                                                                If it is rice + mayo = regurgitating own vomit.

                                                                                                1. re: ipsedixit

                                                                                                  I didn't miss it. I said that in my world, bread + mayo = pretty gross.

                                                                                                  1. re: ipsedixit

                                                                                                    I don't think we have missed it, we have agreed it is a somewhat common thing. I think we are just trying to justify it after having accepted it as a not so uncommon practice. While I know of its existence, it wouldn't be my first choice for a meal, but after considering I like tuna, mayo and rice, it isn't too far of a stretch to omit the tuna. Especially in Japan, kewpie is more then just mayo, I can understand it a bit more, it actually has flavour. I may even try it one of these days :P

                                                                                                    1. re: ipsedixit

                                                                                                      <what many of the posters on this thread are missing....It's that it is ONLY rice and mayo.>

                                                                                                      I perfectly understood what you wrote and is fine with it, and I suspect that most of the responders actually understood as well. We may have used a few other additional examples, like mayo with french fries or mayo with hamburger, but by no mean this indicates that we do not understand the proposed question.

                                                                                                      <If it is rice + mayo = regurgitating own vomit.>

                                                                                                      I don't share this feeling. I have consumed rice with mayo many times before.

                                                                                                  2. If there was a protein involved, then I would probably be more supportive of this mix, however...even as a rice and mayonnaise lover (separately!), I am going to have to say eww!

                                                                                                    1. I don't have a real problem with mayonnaise, but I do take issue with its ad nauseam utilization in East Asia. Go to a bakery and you might find it stuffed in a bread with stir-fried noodles, or kickin' it back in onigiri with "whatever." Fortunately, mayonnaise in Japanese and Korean sound similar to their English equivalents (phonetically maayoneii-zu and mayoneiju, respectively), so if you needed to you could just say that word to the cashier and cross your arms as if to make an "X." In China, it's called "shala jiang", or salad sauce (gross) and you may find it plopped on a salad in any non-Chinese restaurant you visit. Throw in a "wo buyao shala jiang", for "I don't want mayonnaise," and you might be free.

                                                                                                      1. Okay I think what disturbs me the most about it is, in fact, the WARM rice.
                                                                                                        It might be remotely acceptable to my palate served cold. I'm not sure.
                                                                                                        Frankly, I don't think mayo belongs on, in or around anything warm, ever.

                                                                                                        2 Replies
                                                                                                        1. re: emmekin

                                                                                                          ...I guess you're not big on crabcakes then. For my money, you can't make a proper crabcake without some mayo as a binder.

                                                                                                          1. re: The Professor

                                                                                                            I use a very thick bechamel.....