Inarizushi with tuna

Ingredients

• 1 large can of tuna
• 6 hard boiled quail eggs, chopped
• 1/4 cup mayonnaise
• 1 tsp mustard
• 3 spring onions, chopped
• 4 cups of hot, cooked sushi rice
• 1 can aburaage/inarizushi, drained

Preparation

• Mix together the tuna, onion, mayonnaise, eggs and mustard. Open the aburaage pockets and put in a layer of rice, then tuna salad, then rice again. Sprinkle with furikake and serve with pickled vegetables, such as ginger, carrots, zucchini, cucumber.

Questions

Photos of members who cooked this recipe