INGREDIENTS:
- 1 cup Japanese rice, washed
- 1/4 cup canned tuna chunks in oil
- 3 tbsp Japanese mayonnaise
- 1 tsp rice wine vinegar
- 1 pc 3-inch kombu sheet
- 2 cups water
- 1 tsp salt
- Dried Nori sheets
- 1 tsp sriracha (optional)
- 1/2 tsp sesame oil
HOW TO MAKE:
- First, cook the Japanese rice, salt, konbu sheet, and water in a rice cooker.
- Meanwhile, in a bowl, mix together the tuna chunks in oil, Japanese mayonnaise, rice wine vinegar, sesame oil, and Sriracha until well combined then set aside.
- Transfer the cooked rice to a medium heatproof bowl and let cool until just warm.
- Divide rice into four portions.
To Assemble:
- Place 1 rice portion on a piece of plastic wrap and shape into a disk.
- Place 1 to 2 teaspoons tuna mixture on the center, then shape into a fat triangle using the plastic wrap.
- Repeat with remaining ingredients.
- Wrap one side of each triangle with a piece of dried nori, using water to help the nori stick to the rice. Serve and enjoy!
IMAGE: nekoblog.ch
Also try: Japanese Takoyaki
