Time needed: 1 hour.

DIFFICULTY: Easy
Makes: 4 – 6 servings

Ingredients:
Sushi Rice:
2 cup dinorado rice
½ cup glutinous rice (malagkit na bigas)
3½ cups water
2½ tablespoons white vinegar
1½ tablespoons white sugar
1/8 teaspoon salt

Spicy Tuna:
3 pieces 180g can Century Tuna Flakes in Oil Hot and Spicy , drained
½ cup cream cheese, at room temperature
½ cup mayonnaise
1 tablespoon sriracha sauce or tomato ketchup
¼ cup chopped onion leeks

Homemade Furikake Seasoning:
½ cup nori sheet, cut into thin strips
2 tablespoons toasted sesame seeds
½ cup salted potato chips, crushed
1/2 teaspoon white sugar

Topping:
½ cup grated quickmelt cheese
drizzle of sriracha or ketchup – optional
drizzle of mayonnaise – optional
nori sheets packs on the side

Procedure:

1. Drain tuna

   Using a strainer, drain the tuna flakes from the oil. set aside.
   

2. Prepare rice

   Soak the dinorado rice and glutinous rice in water for 30 minutes. Cook rice in a rice cooker.
   

3. Make spicy tuna

   In a medium-sized bowl, combine tuna, cream cheese, mayonnaise, sriracha, and onion leeks. Mix well until combined.
   

4. Make homemade furikake seasoning

   Combine all ingredients in a bowl and set aside.
   

5. Make sushi rice

   Combine vinegar, sugar and salt. Mix well. While the rice is still hot, drizzle with vinegar mixture and mix well. Set aside to cool.
   
   

6. Assemble

   Press sushi rice on 8×12 oven-proof dish. Sprinkle half of the furikake seasoning.
   

7. Add spicy tuna

   Top with spicy tuna mixture finishing off with quick melt cheese. Bake in a pre-heated oven at 150 degrees Celcius for 15 minutes or up until cheese melts.
   

8. Topping

   Sprinkle the remaining furikake seasoning all over the top, drizzle with more sriracha and mayonnaise. Serve with nori sheet on the side.