6 cup cooked short grain rice, seasoned
1 can solid white albacore tuna
1 teaspoon chopped picked ginger
About 1 tablespoon sliced scallion
1/4 cup kewpie mayo
2 tablespoon kikkoman Less Sodium Soy Sauce
1 teaspoon yuzu
1 teaspoon honey
Nori Komi Furikake
Nori for garnish
Togarashi for garnish
Drain canned tuna of all juices, mix with enough soy mayo to make it creamy (mix in half of the mayo first then add more if necessary. We like it with a healthy amount of mayo), add in chopped pickled ginger and sliced scallions set in fridge for 30 minutes covered to let flavors come together.
Take about half a cup of rice and lay it on some wax paper, push it down so it's kind of flat, not too spread out. Put about a little over one tablespoon of tuna mix in the middle of the rice, lay another half cup of sushi rice on top. Put your hands in a little bit of water so it's damp but not soaked, form the rice into a ball making sure to not squeeze too hard as the filling will come out. With the palm of your hand, form the rice ball into a triangle shape. Wrap a piece of nori around one side of the triangle rice ball, sprinkle the top with furikake and togarashi and enjoy!
Chef Shuai Wang