Makes
10
Prep Time
15 minutes
Cooking Time
15 minutes
Ingredients
- 2 cups sushi rice
- 2 nori sheets
- 2 x 90g can John West Yellowfin Tuna in Chilli Infused Oil & Lemon Zest, drained
- 1 tablespoon Japanese mayonnaise
- 2 tablespoons furikake nori komi seasoning
Method
STEP 1Rinse 2 cups sushi rice and cook in a rice cooker following packet directions. Meanwhile, cut nori sheets into 5cm x 10cm strips. Set aside.
STEP 2
Combine John West Tuna with mayonnaise. Remove rice from cooker and stir through furikake seasoning.
STEP 3
Using wet hands, take ⅓ cup cooked rice and form into a flat ball. Make an indentation in the middle and fill with 1 tablespoon tuna filling. Mould rice ball to enclose filling. Gently tap and mould into a triangle shape.
STEP 4
Wrap rice triangles from front to back with nori strips. Repeat with remaining rice and filling and chill. Sprinkle with extra furikake before serving.
Tips
Serve with extra mayonnaise and wasabi.