Tokyo Nostalgia Tuna Soboro Bowls

Ingredients

• 1 cup short-grain white rice, uncooked
• 2 (5 oz) cans tuna in water or oil, drained well
• 3 large eggs
• 2 tbsp soy sauce
• 1 tbsp sugar, divided
• 1 tbsp mirin (or water)
• 2 tsp vegetable oil
• 2 scallions, thinly sliced
• 1–2 tsp Salted Perfection Sweet Ginger Finishing Salt

Instructions

1. Rinse the rice under cold water until it runs clear, then cook it according to your package instructions. We want fluffy, steaming hot rice as our base.
2. While the rice is cooking, grab a small bowl and whisk the eggs with half of the sugar. Heat the vegetable oil in a non-stick skillet over medium heat. Pour in the eggs and stir rapidly with a fork or chopsticks to create small, fluffy curds. Once cooked through but still soft, remove them from the pan and set aside.
3. Wipe out that skillet and toss in the drained tuna. Add the soy sauce, the mirin (or water), the remaining sugar, and the Salted Perfection Sweet Ginger Finishing Salt. This salt brings a beautiful aromatic ginger note that cuts right through the richness of the fish.
4. Cook the tuna mixture over medium heat, stirring constantly to break up any chunks. You want the liquid to evaporate completely so the tuna becomes dry, fluffy, and deeply seasoned—this texture is the hallmark of a good soboro.
5. To serve, spoon a generous bed of rice into two bowls. Cover half the rice with the savory tuna crumbles and the other half with the bright yellow egg curds. Top with the sliced scallions for a pop of color.
6. DUNZO!