Mix drained canned tuna with 4.5 tbsp mayonnaise and a pinch of black pepper.

Beat 4-5 eggs with a pinch of salt in a bowl.

Slice the onion and chop the green onion. Prepare additional toppings like seaweed if available.

In a pan, combine sliced onion, 4 tbsp soy sauce, 1 tbsp corn syrup, 1 tbsp sugar, and 2 tbsp mirin. Simmer over medium-low heat until the sauce thickens.

Heat a pan with a small amount of oil and pour the egg mixture. Cook scrambled eggs to your preferred texture.

Place cooked rice in a bowl, top with scrambled eggs, soy sauce onions, and tuna mayo. Drizzle mayonnaise and garnish with green onions or other toppings.