Tuna Egg Mayo

Directions

1. Rinse the sushi rice under cold water until the water runs clear. Cook according to packet instructions, then stir in rice vinegar, sugar and salt. Allow to cool slighlty.
2. In a bowl, mix tuna, boiled eggs, mayonnise and soy sauce until combined.
3. Spoon the mixture into a small ovenproof dish and drizzle with toasted sesame oil. Bake at 180°C (160°C fan) for 10-12 minutes until warmed through and lightly golden on top.
4. Divide the sushi rice between bowls.
5. Top with baked tuna egg mixture, spring onion and sesame seeds to serve.