Korean Tuna Rice Bowl
Great for meal prep, lunches, and weeknight dinners, this Korean tuna rice bowl is sure to be a hit with the whole family. Customize it to your tastes to enjoy a filling and delicious meal
ESTIMATED COST : $4.45, or $1.11 a serve
Ingredients
For the Rice
- 1 cup (215 grams, 7.58 ounces) sushi rice
- 1 ½ cups water
For the Tuna
- 300 grams (10.58 ounces) canned tuna drained
- ¼ cup (60 grams, 2.11 ounces) Korean or Japanese mayonnaise or other mayonnaise of your choice
- 2 teaspoons Korean chili paste gochujang or Sriracha sauce, or to taste
- Salt and Pepper to taste
To Garnish (optional)
- Carrot shredded
- 1 tablespoon of sesame seeds lightly toasted
- Mayonnaise
- Fried egg
- Green spring onions, finely chopped
- Nori seaweed sheets, roughly chopped or shredded
Instructions
For the Tuna
- In a mixing bowl, combine the canned tuna, mayonnaise, chili paste (if using), and salt and pepper. Set aside.
For the Rice
- Rinse the sushi rice under room temperature water until the water becomes clear. Drain well.
- Place rinsed and drained rice in a medium sized saucepan and add the water. Make sure the rice sits evenly along the bottom of the saucepan.
- Bring the rice and water to a boil over medium to high heat. Once at a boil, reduce the heat to low to bring it to a simmer.
- Gently stir the rice, cover, and simmer for 15 minutes.
- Turn off heat and allow the rice to rest, covered, for a further 15 minutes. Allow the rice to cool before using.
Putting It All Together
- In a medium sized serving bowl, place some rice, then top with some of the tuna mixture. Garnish with a drizzle of mayonnaise, a fried egg, toasted sesame seeds, and green onions, and nori (seaweed sheets) if desired.
Nutrition
Serving: 1 serveCalories: 221kcalCarbohydrates: 27gProtein: 20gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 32mgSodium: 442mgPotassium: 178mgSugar: 5g
Tried this recipe?Let us know how it went!