Korean-Inspired Tuna Rice Bowl

Our Korean-inspired tuna rice bowl is THE recipe to make when you really don’t feel like cooking.

Requiring only a few fresh ingredients, a can of our albacore tuna, and pantry staples that you likely already have on hand, our rice bowl comes together in under 10 minutes and is full of flavour. We find the spiciness of the kimchi perfectly complements the creaminess of the mayonnaise and avocado, with the cucumber providing that final hint of freshness. Make this recipe as an easy weeknight dinner or pull it out when you need a tasty way to use up leftover rice.

Servings: 2 people

Prep Time: ~10 mins 

Ingredients

• 1 can of regular albacore tuna, drained
• 2 cups cooked white rice, fresh or reheated
• ½ cup kimchi
• 2 tbsp kimchi juice
• 3 tbsp Kewpie mayo (or regular whole egg mayonnaise)
• 1 tsp soy sauce
• 1 tbsp dulse mini flakes
• 1 small cucumber, thinly sliced
• ½ ripe avocado, sliced
• 2 green onions, finely sliced
• Sesame seeds, for garnish

Directions

1. Divide warm rice evenly between two bowls.
2. Roughly chop the kimchi and add it to a small mixing bowl with the tuna, mayo, most of the green onions, kimchi juice, soy sauce, and dulse flakes. Use a fork to break apart the tuna and combine all ingredients.
3. Spoon the tuna mixture over the rice in each bowl. Top with cucumber, avocado, green onions and a final garnish of sesame seeds and dulse flakes. 
4. Serve and enjoy!

Notes

• This recipe could be made with any of our canned varieties! Feel free to mix and match with your choice of canned salmon, tuna and kelp.
• Want to add more veg? Try topping your bowl with ribboned carrot or thinly sliced cabbage.

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