An easy cooked rice dish that requires no knife or dashi broth. The bell peppers, cooked whole in the rice cooker, become moist and tender, perfectly complementing the tuna flavor. Please try this surprisingly delicious recipe!
Ingredients
Main Ingredients (2 servings)
- 2 cups rice
- 5-6 bell peppers
- 1 small can tuna (70g)
Seasonings
- [A] Soy Sauce 2 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- Coarse Black Pepper (to taste)
- Water (to taste)
Steps
- Wash 2 cups rice and drain well.
- Place the rice in the inner pot of the rice cooker and add water up to slightly below the 1.5 cup line.
- Let the rice soak for 30 minutes to 1 hour. (Key Tip!) Soaking is essential for fluffy rice.
- Add 2 tbsp Soy Sauce and 2 tbsp Mirin (Sweet Rice Wine) to the soaked rice.
- Adjust the water level to the 2-cup line for sushi rice, and mix well. (Key Tip!) Bell peppers release moisture, so reduce the water slightly to prevent soggy rice.
- Drain the oil from 1 small can tuna and spread it over the rice.
- Place the washed 5-6 bell peppers on top of the rice with the stems still attached. (Key Tip!) Cooking bell peppers whole without cutting them prevents their sweetness and nutrients from escaping, resulting in a richer flavor.
- Set the rice cooker and select the 'regular' or 'quick' cooking course.
- Once cooked, remove the stems and seeds from the bell peppers before fluffing the rice.
- Gently open the bell peppers with chopsticks, make a slit, and remove the stems and seeds.
- Lightly break apart the bell peppers and mix the rice thoroughly with a rice paddle.
- Serve in bowls and sprinkle with coarse black pepper if desired.
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