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Time needed: 1 hour.
Makes: 4 – 6 servings
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
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
½ cup grated quickmelt cheese
drizzle of sriracha or ketchup – optional
drizzle of mayonnaise – optional
nori sheets packs on the side
Using a strainer, drain the tuna flakes from the oil. set aside.
Soak the dinorado rice and glutinous rice in water for 30 minutes. Cook rice in a rice cooker.
In a medium-sized bowl, combine tuna, cream cheese, mayonnaise, sriracha, and onion leeks. Mix well until combined.
Combine all ingredients in a bowl and set aside.
Combine vinegar, sugar and salt. Mix well. While the rice is still hot, drizzle with vinegar mixture and mix well. Set aside to cool.
Press sushi rice on 8×12 oven-proof dish. Sprinkle half of the furikake seasoning.
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.
Sprinkle the remaining furikake seasoning all over the top, drizzle with more sriracha and mayonnaise. Serve with nori sheet on the side.