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10-Minute Easy Korean Tuna Rice Recipe

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★★★★★

4.5 from 71 reviews

This quick and flavorful 10-minute Korean Tuna Rice bowl features fluffy short grain rice topped with savory tuna mixed with mayo, scrambled eggs, warm kimchi, roasted seaweed flakes, and a drizzle of teriyaki sauce. Perfect for a satisfying and easy meal inspired by Korean flavors.

Ingredients

Scale

Main Ingredients

  • 2 cups cooked short grain rice
  • 5.29 oz canned tuna in oil (or canned tuna in water)
  • 2 large eggs (beaten, or un-beaten for sunny-side-up or over-easy eggs)
  • 1/3 cup kimchi (chopped)
  • 1/3 cup Korean roasted seaweed flakes

Condiments and Seasonings

  • 4 tbsp Japanese mayo (or regular mayo)
  • 1–2 tbsp teriyaki sauce (or unagi sauce / tonkatsu sauce)
  • 2 tsp vegetable oil (or any neutral oil)
  • 1/8 tsp salt
  • 1/8 tsp white granulated sugar

Instructions

  1. Prepare the tuna mayo mixture: Open the canned tuna and strain out the liquids using a fine sieve or the can lid. Transfer the tuna to a small bowl and mix it with 2 tablespoons (30 ml) of mayonnaise, salt, and sugar. Set this mixture aside to let flavors meld.
  2. Keep rice warm: Place the hot cooked rice in a large serving bowl and cover it to keep warm until ready to assemble.
  3. Cook the eggs: Heat 1 teaspoon (5 ml) of vegetable oil in a small pan over medium heat. Add the beaten eggs and scramble until they form moist curds, about 1 minute. Alternatively, cook the eggs sunny-side-up or over-easy to your preference. Transfer the cooked eggs on top of the warm rice.
  4. Sauté kimchi: In the same pan, reduce heat to low-medium and add the remaining 1 teaspoon of vegetable oil. Sauté the chopped kimchi for 30-45 seconds until warmed through. Place the kimchi over the eggs on the rice bowl.
  5. Assemble the bowl: Spoon the tuna mayo mixture on top of the kimchi layer.
  6. Finish and garnish: Sprinkle Korean roasted seaweed flakes generously over the bowl. Drizzle the remaining mayonnaise and 1-2 tablespoons of teriyaki sauce over the top for additional flavor. Serve immediately and enjoy your quick Korean tuna rice bowl!

Notes

  • You can swap canned tuna in oil for canned tuna in water for a lighter option.
  • Adjust mayonnaise and teriyaki sauce quantities to your taste preference.
  • For egg lovers, try sunny-side-up or over-easy eggs instead of scrambled for different texture and flavor.
  • Use freshly cooked rice for the best texture; day-old rice may be too dry.
  • Korean roasted seaweed flakes add authentic umami and texture but can be omitted if unavailable.

Keywords: Korean tuna rice, quick Korean recipe, tuna rice bowl, kimchi rice bowl, easy Korean meals, 10-minute meals

Find it online: https://tastybynova.com/10-minute-easy-korean-tuna-rice-recipe/