Easy! Tuna Soboro Rice Cake

Name: Easy! Tuna Soboro Rice Cake
Cuisine: American
Ingredients: 2 can Canned tuna; 360 ml uncooked Plain cooked rice; 2 Eggs; 2 to 3 tablespoons Sugar; 3 to 4 tablespoons Soy sauce; 1 tbsp Mayonnaise; 1 Cherry tomatoes and radish sprouts for decoration

cookpad.japan @cookpad_jp

This is one of my go-to recipes. Whenever my mother went out at night, she left this for dinner... it's no exaggeration to say that I grew up eating this.

I didn't add mayonnaise before. It taste richer if you add it, but you can leave it out if you prefer! It's a very hearty rice dish, so you only need to make a vegetable soup for a satisfying meal! For a 20 cm [7.9 in] diameter cake mold worth. Recipe by orange*

This is one of my go-to recipes. Whenever my mother went out at night, she left this for dinner... it's no exaggeration to say that I grew up eating this.

cookpad.japan @cookpad_jp

This is one of my go-to recipes. Whenever my mother went out at night, she left this for dinner... it's no exaggeration to say that I grew up eating this.

Saved

Ingredients

2 canCanned tuna
360 mluncooked Plain cooked rice
2Eggs
2to 3 tablespoons Sugar
3to 4 tablespoons Soy sauce
1 tbspMayonnaise
1Cherry tomatoes and radish sprouts for decoration

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Steps

1

Prep: Cook the rice beforehand. Put a little salt in the eggs and make very thin omelettes.
2

Lightly drain the canned tuna, and put it in a pan with the soy sauce, sugar, and mayonnaise. Simmer and stir until there's no liquid left in the pan. Adjust the amount of sugar and soy sauce to taste.
3

On the right is the tuna soboro. Julienne the omelettes to make kinshi tamago.
4

Line the bottom of a cake mold with the kinshi tamago, leaving no gaps. Mound the rice on top a little at a time, taking care not to move the shredded egg layer.
5

When half the rice is in, press down the layer evenly with a rice paddle. Add the tuna soboro on top.
6

The last step! Add the rest of the rice like in Step 4, spreading it around evenly.
7

The rice has been spread out. Press it down flat with a rice paddle so that it won't fall apart when you cut it. Don't press too hard or too lightly! Think of it as a big onigiri rice ball.
8

Invert the whole mold onto a plate.
9

Remove the mold! This is how it looks. For everyday eating, it's done! It's also cute if you make it in a square container and cut it up.
10

I decorated the top with cherry tomatoes and radish sprouts to make it look like a cake. Cut it up like a cake to serve. Great for guests.
11

This is from when a friend came to visit. It was spring, so I made the rice in flower shaped molds and decorated the top with a salt-preserved cherry blossom.