Ingredients
- ½ cup jasmine rice (or japanese sticky rice)
- 80g tuna in olive oil (about half a can)
- nori seaweed
- dried shiitake mushrooms
- dashi/chicken/vegetable stock
- black pepper to taste
- ½ teaspoon sesame oil, or to taste
- soy sauce to taste (optional)
Description
Tuna, Rice & Seaweed Salad Recipe. An Easy To Make (and Eat!) Tuna Rice Salad With A Japanese Twist. Perfect For A Light Meal Or Snack,…
Nibbledish
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