Kimchi Tuna Mayo Onigiri with Miso Soup

Ingredients

• 2 cups sushi rice, cooked
• 1 can tuna (185g)
• Kewpie mayonnaise
• 1/2 cup of kimchi, roughly minced
• 1-2 Tsp soy sauce
• Sesame oil
• Sushi seasoning
• 1L water
• 1 sachet Shimaya bonito flavoured dashi powder
• Wakame seaweed
• 1 Tbs Awase miso paste
• 150g regular firm tofu, cubed

Method

1. Season cooked sushi rice with 1 Tbs sesame oil and 2 Tbs sushi seasoning and set aside to cool a little.
2. To make the miso soup, bring 1L water to boil in a sauce pan and add 1 sachet Shimaya bonito flavoured dashi powder.
3. Add 1-2 Tbs wakame seaweed.
4. Reduce the flame to slow simmer and add the miso paste, taking care to dissolve it slowly on a ladle to prevent clumps.
5. Add the tofu and allow to simmer for 2 mins.
6. Grill 1/2 cup of roughly minced kimchi (homemade or store bought) in a frying pan for 2-3 mins.
7. Add the canned tuna, grilled kimchi, 1-2 Tbs of kewpie mayo, 1-2 Tsp soy sauce and a drizzle of sesame oil in a bowl and mix well.
8. Take approximately 15-20 cm wide piece of Glad wrap and put it over a small bowl.
9. Add a scoop of seasoned rice into the Glad wrap-lined bowl.
10. Add the tuna filling and cover with another scoop of rice.
11. Wrap the rice tightly with the Glad wrap and using both cupped hands, shape the "rice ball" into a triangle.
12. Serve with a bowl of miso soup.

Product used in recipe

• Kewpie - Mayonnaise 50% Reduced Fat