My Go-To Japanese Breakfast: Addictive Umami Cucumber, Tuna Onigiri & Miso Soup

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned salmon is healthier with omega-3s, while mackerel is often less expensive.

mayonnaise

🥗Healthier: avocado

💰Cheaper: yogurt

Avocado provides creaminess with healthy fats, while yogurt is a lighter alternative.

nori (seaweed)

🥗Healthier: lettuce leaves

💰Cheaper: cabbage

Lettuce is a fresh wrap option, while cabbage is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt water

Tamari is gluten-free, while salt water is a basic alternative.

Chop 50 g of onion into small pieces.

Cut 30 g of carrot into half moons.

Cut 50 g of potato into bite-sized pieces.

Chop one sausage into small pieces.

Put the cut ingredients in a pot with 200 ml of water and simmer on medium heat for a while.

Cut one cucumber into buttons and mix with a pinch of salt and a pinch of sugar, then leave for 3 minutes.

Wipe off the moisture from the cucumber with a paper towel and add a dash of salt and a dash of aam.

Add 1 teaspoon of sesame oil and 1 teaspoon of white sesame seeds, then mix well and refrigerate for a while.

Mix 25 g of canned tuna with a dash of salt and pepper, 1/4 teaspoon of sugar, 1/4 teaspoon of soy sauce, and 1 teaspoon of mayonnaise (QP brand recommended).

Mix well and set aside.

Take 200 g of cooked rice and shape it lightly with salted hands, adding the seasoned tuna as a filling for the rice balls.

Wrap the rice bowl with nori cut to your preferred size, and toast the nori over fire to enhance the flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens