Tuna Mayo Rice Bowl
Take your family dinner to the next level with this straightforward and flavorful - Korean Tuna Mayo Rice Bowl!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 185 g canned tuna (, drained (6.5 ounces))
- 1/4 cup mayonnaise (, Korean or Japanese Kewpie mayonnaise, or other mayonnaise of your choice)
- fine salt (, to taste)
- ground black pepper (, to taste)
- 4 eggs (, whisked)
- Some cooking oil
- 2 cups cooked rice (short- or medium-grain (e.g., sushi rice) or your choice)
- 1/2 onion ((90g / 3 ounces), thinly sliced1)
- 1.5 Tbsp soy sauce (, regular (I use kikkoman brand))
- 1/2 Tbsp sugar (, brown)
- 2 Tbsp rice wine (, sweet)
- seasoned dried seaweed ((gim / nori), shredded into bite-size pieces)
- furikake seasoning ((rice seasoning flakes))
- green onions (, thinly sliced)
- mayonnaise (, Korean or Japanese Kewpie mayonnaise, or other mayonnaise of your choice, to taste)
- teriyaki sauce (, thick, to taste)
Instructions
- 1
In a bowl, mix together mayonnaise and tuna. Season with salt and pepper to taste, then set the mixture aside for later use.
- 2
In a well-heated pan, add some cooking oil. Then, pour in whisked eggs. Stir the eggs around, using a fork to break them up, and cook until they are soft and scrambled; this should take about two minutes. Once the eggs are cooked, set them aside.
- 3
In a well-heated pan, add some cooking oil and the onion. Stir until the onion is soft. Add the sauce and simmer until the onion is completely coated in it and very tender. Then, remove from the heat.
- 4
Place the cooked rice in a serving bowl and top it with cooked eggs, onion, and tuna mayonnaise.
- 5
To finish the rice bowl, top it with some sprinkle of seaweed or furikake seasoning. Garnish with green onions for additional flavor, then add streaks of mayonnaise and teriyaki sauce to tantalize your taste buds. Serve.