Petitchef

Inarizushi with tuna

Starter
4 servings
20 min
20 min
Easy

Ingredients

Number of serving: 4
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.





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