Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cup cooked Japanese rice
  • 1 1/2 cup brown rice
  • 5 ounces Chicken of the Sea Solid White Albacore in Water EZ-Open can
  • 2 tablespoons bonito flakes (katsuobushi)
  • 1 1/2 tablespoons sesame seeds
  • 2 stalks scallions (finely chopped)
  • 3 tablespoons shredded nori
  • 1 1/2 teaspoons sesame oil
  • 2 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons mirin

Instruction

  • Put the canned tuna in a strainer and drain well. You can use a fork to gently press the tuna flakes and get rid of excess liquid. Set aside.
  • Put white and brown rice in a bowl and using a rice paddle or spatula, fold the rice a few times until well mixed.
  • Add tuna, bonito flakes, sesame seeds, scallions and shredded nori to the rice and mix well. Be careful not to mash the rice – folding the rice works best for this step.
  • Add sauce and fold again until the rice is evenly coated and the liquid has been absorbed.
  • Put about 3/4 cup of tuna and sesame rice on a piece of plastic wrap and twist the top. Slowly create a triangle shape by pressing the mixture from side to side. The omusubi should be packed enough not to crumble upon eating, with the rice intact (not mashed).
  • Unwrap and finish shaping the omusubi in your hands. Alternatively, you can leave the omusubi wrapped and save it for later or to take to work the next day.
  • Repeat this step until all the rice has been used.