Baked Tuna Egg Mayo on Japanese Rice with Teriyaki Sauce

Boil the eggs. Bring a saucepan of water to a boil. Carefully lower in the eggs and cook for 6 mins. While they cook, prep a bowl of cold water. Once done, transfer the eggs to the cold water and let them sit for 5 mins. Peel and cut into quarters.

Prep the tuna mix. Thinly slice the spring onion. Finely mince the brown onion. Drain the tuna and add to a mixing bowl along with the spring onion, brown onion, Japanese mayo, sriracha, soy sauce, and black pepper. Mix gently to combine, keeping some tuna in chunks.

Fold the egg quarters into the tuna mixture gently to avoid breaking them up too much.

Spoon the cooked rice into a small-medium ovenproof dish and spread evenly. Top with the tuna egg mayo mix and smooth out.

Turn your grill to high. Place the dish on the middle shelf and cook for 10 mins, or until golden, slightly crispy and bubbling on top.

Peel and grate the ginger. Add to a small pan with the soy sauce, mirin, sake (if using), and sugar. Stir to combine and bring to a boil. Let it bubble for 1 minute, then remove from the heat.

Remove the bake from the oven. Drizzle over the teriyaki sauce. Finely chop the chives and sprinkle on top along with the toasted sesame seeds. Serve hot.