Ingredients
Method
- Rinse 2 cups sushi rice and cook in a rice cooker following packet directions. Meanwhile, cut nori sheets into 5cm x 10cm strips. Set aside.
- Combine John West Tuna with mayonnaise. Remove rice from cooker and stir through furikake seasoning.
- 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.
- Wrap rice triangles from front to back with nori strips. Repeat with remaining rice and filling and chill. Sprinkle with extra furikake before serving.
Top Tips
- Serve with extra mayonnaise and wasabi.
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