This is one of my family’s favorite meals. My husband had a major operation and we found out that raw fish is one of the hardest foods for your liver to process. We never liked raw fish anyway, but spicy tuna rolls are so good, especially when cooked! This comes together really fast with rice from the instant pot. I like to serve it with a bowl of miso soup (made from anchovy stock) with tofu for some extra protein and nutrients.
- 2 cups of cooked white rice
- 1 can of tuna
- 2 tsp soy sauce
- Korean seasoned seaweed
- Cook tuna in a pan with a drizzle of oil and soy sauce until heated through. Mix tuna into white rice with liberal amounts of furikake seasoning. Wrap a spoonful of tuna/rice mixture in the seasoned seaweed and dollop with spicy mayo. Eat!
- To make spicy mayo: mix equal parts of sriracha sauce and mayonnaise.