Ingredients:

  • 540 ml White rice, rinsed
  • 1 jar Gomoku sushi mix
  • 25 grams Denbu (sweet pink-colored semi-dried fish flakes)
  • 1 pack Snow peas, trimmed and rinsed
  • 2 large Eggs
  • 1 tbsp Katakuriko (potato starch)
  • 2 tsp Sugar
  • 1 tsp Salt
  • 1 tbsp Vegetable oil
  • 2 cans Canned tuna, drained
  • 1 ½ tbsp Soy sauce
  • 1 tbsp Sake
  • 1 tbsp Mirin
  • 1 tbsp Sugar

Instructions:

  1. Cook the white rice in a medium pot according to package directions. Once cooked, gently fold in the gomoku sushi mix and let it cool slightly.
  2. In a bowl, whisk together eggs, sugar, salt, and katakuriko until smooth. Divide the mixture into three equal portions.
  3. In a lightly oiled frying pan, cook each portion over medium-low heat to form thin omelettes. Cook until set and slightly golden.
  4. Once cooled, stack the omelettes and slice into thin strips to create shredded omelette.
  5. Remove stems from snow peas and parboil in salted water for 1-2 minutes. Drain and cut diagonally in half.
  6. In a frying pan, dry fry the drained canned tuna over medium heat until heated through. Add sugar, sake, mirin, and soy sauce. Cook until liquid evaporates and tuna is crumbly.
  7. Line a small rice bowl with plastic wrap. Create a flower shape with denbu and snow peas at the bottom. Top with shredded omelette, followed by half of the gomoku sushi rice.
  8. Add crumbled tuna, then finish with the remaining sushi rice. Close the plastic wrap and gently press down to shape the mixture.
  9. Carefully remove from the bowl using the plastic wrap. You may serve directly in the bowl or transfer to a serving plate.