Quick & Easy Deconstructed Tuna Kimbap Bowl
Deconstructed Tuna Kimbap Bowl. A quick and easy flavourful Korean rice bowl packed with tuna, kimchi, spinach, egg and roasted seaweed. Ready in 30 minutes. A great meal if you love kimbap and are too lazy to make it!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large egg (room temperature)
- 1/3 cup kimchi (chopped )
- 5 pieces roasted seaweed snack (or dry roasted seaweed cut into squares or seasoned seaweed flakes)
- 1.5 cups cooked short grain rice
- 1 tsp sesame oil
- 1/4 tsp sesame seeds (black or white both work)
- 2 cups baby spinach (packed)
- 1/2 tsp sesame oil
- 1/8 tsp salt
- 2.64 oz canned tuna (strained of liquids)
- 1 tbsp Japanese mayo (or regular mayo)
Instructions
- 1
In a medium pot filled with enough water, bring to a boil on high heat. Blanch baby spinach for 60 seconds and strain immediately. Rinse off with cold running water and shake out the water. Then squeeze the spinach to remove as much excess moisture as possible. Transfer cooked spinach to a bowl and season with sesame oil and salt. Set aside.
- 2
In a small pot filled with enough water, bring to a boil on high heat. Carefully lower in room temperature eggs, reduce to medium heat, cover and set a timer for 6.5 minutes for soft boiled eggs. For hard boiled, boil for 10 minutes. Transfer boiled eggs into a prepared ice bath. Once cooled, crack and peel with the back of a spoon from the less pointy side. Slice it into half with a knife and set aside.
- 3
Then in a small bowl, combine strained tuna and Japanese mayo. Set aside.
- 4
Next in a large serving bowl, mix cooked rice with sesame oil and sesame seeds with a rice paddle.
- 5
Finally add chopped kimchi, the tuna mayo mixture, seasoned spinach, seaweed snack, and the egg on top of the rice. Mix together and enjoy!