Tuna Mayo Rice
Greg Dunmore
Rated 4.6 stars by 13 users
Servings
2
This recipe is one of my favorite comfort foods, something I often eat for breakfast, especially when time is limited. Also, the tuna portion is great for making onigiri.
Ingredients
-
1 3.95 ounce can of tuna, preferably Ortiz Tuna in Olive Oil
- 1 tablespoon chopped negi (scallions, if negi is unavailable)
-
1 teaspoon Rokko Miso Shiro (White) Miso
-
1 tablespoon Japanese-style mayonnaise
-
½ teaspoon Suehiro Usukuchi Soy Sauce
-
½ teaspoon Iio Jozo Sushi Vinegar
-
2 cups of cooked Japanese-style white rice
-
Wadaman Organic Roasted White Sesame Seeds for garnish (optional)
-
Yamatsu Tsujita Yuzu Shichimi Togarashi for garnish (optional)
-
2 tablespoons of Motoi Nori Kizami Nori
Directions
- Drain the oil from the can of tuna and then add the tuna to a small mixing bowl. Combine the negi, miso, mayonnaise, soy sauce and vinegar with the tuna and gently mix until combined. Taste for seasoning.
- Divide the rice into 2 bowls, then top with tuna mixture and garnish with sesame seeds, shichimi togarashi and shredded nori.