Tuna Mayo Rice Bowl Recipes

TUNA MAYO RICE (AN AFFORDABLE KOREAN MEAL)

Steps:

• Start by cooking rice with your preferred method. While the rice is cooking, prepare your other ingredients. First, make the eggs. Crack eggs into a bowl and scramble with a whisk or fork. (1) If you are making the scrambled egg version, add eggs to pan and scramble until light and fluffy. Remove the eggs from heat. (2) If you are making the egg strips. Heat your pan and add a tiny bit of butter. Pour a thin layer of egg onto the bottom of pan and spread it out. Let it cook for a minute and then flip. Once cooked, remove the egg from heat, roll it up, and slice the pieces.
• Next, thinly slice green onions. Then, cut the dried seaweed into thin strips using scissors.
• Then, prepare your brown sauce. Combine the soy sauce, rice wine vinegar, and honey together in a bowl. Stir until well combined. (If the honey is crystalized, heat the sauce slightly to combine the ingredients together.)
• Once the rice is done, build your bowl. Put 1/2 cup of cooked rice on the bottom of each bowl and then add the scrambled or strips of eggs.
• Drain the cans of tuna. Add 4 ounces of tuna on top of each bowl of eggs and rice.
• Using a squeeze bottle, piping bag, or corner of ziplock, add a drizzle of mayonnaise on top of the bowls. Add as little or as much as you prefer.
• Once the mayonnaise is added, top each bowl with green onions and seaweed strips.
• Pour over your desired amount of brown sauce on top of your bowl.
• Serve and enjoy right away!

TUNA MAYO DEOPBAP (KOREAN TUNA RICE BOWL)

Steps:

• Peel and finely mince the garlic cloves.
• Melt butter on medium-low heat in a pan. Add minced garlic and brown it for 2-3 minutes or until golden brown. Do not overcook, it's still cooking when you turn off the stove. Set aside to cool.
• Open a can of tuna and drain it. Set it into a bowl.
• Add the cooled garlic butter, mayonnaise and, a dash of salt to the tuna and mix well. Set aside (Make sure the butter has cooled before mixing it with the tuna else the heat will bring out the fishiness of the fish.)
• Remove the seed from the avocado and chop it into small pieces.
• Cut the cucumber into small pieces and set aside
• (Optional) If you are using green onions, finely chop them and set it aside
• In a small bowl, mix the eel sauce with water to thin it out. Set it aside
• Add approximately 1½ cups of cooked rice into a bowl. If you are using leftover rice from the fridge, microwave it first and let it cool a bit before adding ingredients on top.
• Put some avocadoes and cucumbers on top of the rice
• Scoop some garlic butter tuna and place it on top of the vegetables
• Drizzle everything with eel sauce, mayonnaise
• Pick a few toppings (green onions, sesame seeds, furikake, crushed seaweed snacks) and sprinkle them on top of the sauce
• Enjoy!

SPICY TUNA RICE BOWL

Steps:

• Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
• While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.
• Turn off heat and let rice sit, covered, for 10 minutes.
• Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.

TUNA MAYO RICE BOWL

Steps:

• In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
• Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.