Dinner

10-Minute Easy Korean Tuna Rice Recipe

Name: 10-Minute Easy Korean Tuna Rice Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Korean
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; 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

Bynova cole January 4, 2026January 4, 2026

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Introduction

This 10-minute Easy Korean Tuna Rice is a quick, flavorful meal perfect for busy days. Combining savory tuna, tangy kimchi, and creamy mayo over warm rice delivers satisfying comfort with minimal effort.

A gold bowl holds a layered rice dish on a white marbled surface. The bottom layer is white rice with visible grains around the edges. On top, there is a bright yellow scrambled egg layer, partially covered by a dark red sauce with chunks suggesting kimchi or cooked vegetables. The next layer is a mound of dark, crispy seaweed flakes, giving a slightly rough texture. Creamy, off-white sauce is drizzled in thick lines over the seaweed and sauce beneath. In the background, a gold spoon rests on the white marbled surface, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Open the canned tuna and strain out the liquid using a fine sieve or the can lid. Transfer tuna to a small bowl and mix with 2 tablespoons (30 ml) of mayonnaise, salt, and sugar. Set aside.
Step 2: Place hot cooked rice in a large serving bowl and cover to keep warm.
Step 3: Heat 1 teaspoon (5 ml) of vegetable oil in a small pan over medium heat. Add beaten eggs and scramble until they start to set but remain moist, about 1 minute. Alternatively, fry eggs sunny-side-up or over-easy until whites are set and yolks still runny. Transfer eggs over hot rice.
Step 4: In the same pan on low-medium heat, add remaining 1 teaspoon of vegetable oil. Sauté chopped kimchi for 30–45 seconds until warm. Place kimchi on top of the eggs.
Step 5: Spoon the tuna mayo mixture over the kimchi layer.
Step 6: Garnish the bowl with roasted seaweed flakes. Drizzle mayonnaise and teriyaki sauce on top as desired. Serve immediately and enjoy!

Tips & Variations

Use canned tuna in water for a lighter option or flavored mayo such as spicy mayo to add a kick.
Substitute kimchi with sautéed spinach or pickled vegetables for a different flavor profile.
Try topping with a fried egg instead of scrambled for a richer texture.
Add a sprinkle of toasted sesame seeds for extra crunch and aroma.

Storage

Store leftover tuna rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave, covered, to retain moisture. Avoid reheating the seaweed flakes directly to keep their crispness.

How to Serve

A close-up of a spoonful of a mixed rice dish lifted above a white bowl, showing layers of white rice, black seaweed pieces, bright yellow scrambled eggs, and small bits of light pink fish, all topped with a creamy off-white sauce; the bowl sits on a white marbled surface, and the spoon is a warm golden color held by a woman's hand just out of frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

While short grain rice is ideal for this dish due to its stickiness, you can use medium or long grain rice if that’s what you have. The texture will be slightly different but still enjoyable.