Ocean Rice Bowl

Ingredients

• 95g Can of Tuna (salt Water)
• 1/2 Cup Surimi
• 1-2Table spoon Kewpie mayo
• 2 teaspoon siracha sauce
• 1/4 sheet of Nori
• 1 shallot (decoration)
• 2 pinch Sesame seeds (decoration)
• 1 cup rice (white)
• 2 cup water
• Kewpie siracha mayo

Method

1. Add rice to rice cooker bowl. Rinse and wash rice. Then add 2cups water and set rice cooker.
2. While rice cooks, put Surimi in a medium bowl. Using 2 forks, shred Surimi till small shreds.
3. Drain liquid from tuna can, add tuna to shredded Surimi. Stir together. Add Kewpie mayo and mix till combined. Add 1 teaspoon siracha (or to your taste).Set aside in fridge while rice finishes cooking.
4. Take 1/4 sheet of nori, carfully roll so that it is easier the slice.Take a sharp knife and slice nori into strips.
5. Slice shallots in to thin strips.
6. Once rice is finished cooking, seperate into two bowls. Then top with your tuna and Surimi mix on one half of the bowl.Drizzle kewpie siracha sauce across mix followed with siracha sauce (option)
7. On other half place nori strips. Top over both side with shallots. And garnish with sesame seeds.

Product used in recipe

• Kewpie - Kewpie Mayonnaise
• Kewpie - Kewpie Mayonnaise Sriracha Flavour
• Obento - Yaki Nori For Sushi
• Obento - Yaki Nori For Sushi