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

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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.