Storage tips

Store chilled for 2 days. Re-heat by placing in a 350F oven, covered with foil for 10-15 minutes.

Recipe tips

You can use Century Canned Salmon or Flakes in Lemon Butter or Chili Lime for variety

1. Pour entire contents of 1 tin can of Century Tuna 3. Chunks in Oil in a pan, over medium heat. Let it 4. completely dry out and start to look like dried out fish flakes.
2. When done, pour the dried tuna on a sheet pan to quickly cool down.
3. When cool enough, mix with the rest of the ingredients in—toasted sesame seeds, nori bits, sugar and salt.
4. Store in an airtight container. Keep in refrigerator for longer shelf life. For this recipe you would only use about 3-4 tbsps of seasoning.
5. This yields about 185g of Furikake seasoning.

1. While rice is cooking in a pan, combine vinegar, sugar and salt then simmer until sugar and salt dissolves.
2. When rice is cooked and while it is still hot, pour it out on a baking sheet (flat surface) or a handai bowl (wooden bowl with flat surface), if you have one.
3. Use a rice paddle and slowly slash in the vinegar-sugar mixture until completely absorbed. Be careful not to mush the rice grains.
4. Set aside, cover with damp cloth so it does not dry out.

1. In a bowl, beat cream cheese first until the texture becomes spreadable.
2. Add in mayonnaise and all purpose cream and beat until it becomes fluffy and gains some body. Add in salt and sugar and beat on low, a final time.
3. Set aside in the refrigerator.

1. In a bowl, put in drained Century Tuna Chunks in Oil, sliced leeks and lemon juice. Mix and crumble tuna.
2. Set aside in refrigerator

1. When all components are ready, take your clean aluminum pan/oven safe pan.
2. Fill the bottom (up to half or 2/3) of the pan with sushi rice. Pat it down with a damp rice paddle so you create a smooth, even layer. You should be able to fill 2 pcs of 9x5 tins.
3. Sprinkle Furikake seasoning on top of it.
4. Pour about 1/2 cup of cream cheese- mayo mixture on top of each tin.
5. With the back of a spoon, spread it evenly on top of the sushi rice and Furikake seasoning. Save some mayo mixture for drizzling after baking.
6. Distribute your tuna mixture between the three tins. Top with tobiko and fill in spaces where the tuna mixture did not cover. Bake for 15 minutes at 350F. Bake until you see the cream mixture bubble and turn slightly brown. Take them out and cool slightly.
7. Finally, top with the fresh cucumber and mango bits. Sprinkle some Furikake seasoning on top, and sliced leeks. Put the remaining mayo-cream mixture in a piping bag and drizzle on top.
8. Serve with seasoned pre-cut seaweed chips.