5 ounces Chicken of the Sea Solid White Albacore in Water EZ-Open can
2 tablespoons bonito flakes (katsuobushi)
1 1/2 tablespoons sesame seeds
2 stalks scallions (finely chopped)
3 tablespoons shredded nori
For the sauce:
1 1/2 teaspoons sesame oil
2 1/2 tablespoons soy sauce
1 1/2 tablespoons mirin
Put the canned tuna in a strainer and drain well. You can use a fork to gently press the tuna flakes and get rid of excess liquid. Set aside.
Put white and brown rice in a bowl and using a rice paddle or spatula, fold the rice a few times until well mixed.
Add tuna, bonito flakes, sesame seeds, scallions and shredded nori to the rice and mix well. Be careful not to mash the rice – folding the rice works best for this step.
Add sauce and fold again until the rice is evenly coated and the liquid has been absorbed.
Put about 3/4 cup of tuna and sesame rice on a piece of plastic wrap and twist the top. Slowly create a rectangular shape by pressing the mixture from side to side. The omusubi should be packed enough not to crumble upon eating, with the rice intact (not mashed).
Unwrap and finish shaping the omusubi in your hands. Alternatively, you can leave the omusubi wrapped and save it for later or to take to work the next day.
Repeat this step until all the rice has been used.
Different ways to eat omusubi:
Just like that, bare and delicious!
With a sheet of nori wrapped around.
Grilled on one side.
Brush a little soy sauce on one of the flat sides of the omusubi and grill until the outer layer is golden brown and the rice almost crispy.
These tuna omusubi will keep refrigerated for up to 2 days.