Korean Tuna Mayo Rice Bowl is an easy and delicious meal that can be enjoyed at any time at home. It is packed with delicious savory flavor, and creamy texture, making it a great option for lunch or dinner. In this post, you will find out what Korean Tuna Mayo Rice Bowl is all about, the best tips on how to make it, and learn how to prepare it.
What is Tuna Mayo Rice Bowl
Korean Tuna Mayo Rice Bowl (Chamchi Mayo Deopbap, 참치 마요 덮밥) is a delicious and balanced meal that is easy to make with your pantry essentials. It is a popular Korean one-bowl dish, particularly for singles who tend to eat alone.
Canned tuna is seasoned with mayonnaise, salt, and pepper; the mayonnaise binds all the ingredients together and adds creaminess to the dish. Seasoned onion relish gives a sweet and savory, addictive taste and texture; the result is an incredibly flavorful and rich dish that is sure to satisfy any appetite.
Best Tips on Making Tuna and Mayo Rice Bowl
- Rice: Start with cooked white or brown rice as the base of your bowl. For a smoother texture that will complement other ingredients, I prefer using white rice (e.g. sushi rice) over brown rice.
- Tuna: For a delicious and healthy meal, use high-quality canned tuna. I prefer tuna in spring water over tuna in brine or oil.
- Mayo: For extra flavor and texture, add mayonnaise to the tuna. This will help bring all of the ingredients together and give you a creamy and flavorful dish. Korean mayonnaise or Japanese Kewpie mayonnaise are popular choices, but you can use your preferred brand of mayonnaise.
- Onion Relish: Give your bowl an extra kick by adding some onion relish to the mix. These tender braised onions add a nice texture and sweet and savory taste, instantly elevating your tuna and rice bowl to the next level.
- Topping: Top off your bowl with some seasoned dried seaweed (e.g. gim or nori), rice seasoning flakes (e.g. furikake) or green onions for extra umami!
Other Canned Tuna Recipe
If you’re looking for more tasty canned tuna recipes to try, look no further! I suggest these easy and delicious recipes – perfect for a weeknight dinner.
Ingredients for Korean Tuna Rice Bowl
Main
- 185g / 6.5 ounces canned tuna, drained
- 1/4 cup mayonnaise, Korean or Japanese Kewpie mayonnaise, or other mayonnaise of your choice
- fine salt, to taste
- ground black pepper, to taste
- 4 eggs, whisked
- Some cooking oil
- 2 cups cooked rice, short- or medium-grain (e.g., sushi rice) or your choice
Onion Relish
- 1/2 onion (90g / 3 ounces), thinly sliced
- 1.5 Tbsp soy sauce, regular (I use kikkoman brand)
- 1/2 Tbsp sugar, brown
- 2 Tbsp rice wine, sweet
Garnish (Optional)
- seasoned dried seaweed (gim / nori), shredded into bite-size pieces
- furikake seasoning (rice seasoning flakes)
- green onions, thinly sliced
- mayonnaise, Korean or Japanese Kewpie mayonnaise, or other mayonnaise of your choice, to taste
- teriyaki sauce, thick, to taste,
* 1 Tbsp = 15 ml, 1 cup = 250 ml
How to Make Tuna Mayo Rice Bowl
1. In a bowl, mix together mayonnaise and tuna. Season with salt and pepper to taste, then set the mixture aside for later use.
2. In a well-heated pan, add some cooking oil. Then, pour in whisked eggs. Stir the eggs around, using a fork to break them up, and cook until they are soft and scrambled; this should take about two minutes. Once the eggs are cooked, set them aside.
3. In a well-heated pan, add some cooking oil and the onion. Stir until the onion is soft. Add the sauce and simmer until the onion is completely coated in it and very tender. Then, remove from the heat.
4. Place the cooked rice in a serving bowl and top it with cooked eggs, onion, and tuna mayonnaise.
5. To finish the rice bowl, top it with some sprinkle of seaweed or furikake seasoning. Garnish with green onions for additional flavor, then add streaks of mayonnaise and teriyaki sauce to tantalize your taste buds. Serve.
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Tuna Mayo Rice Bowl
Ingredients
MAIN
- 185 g canned tuna , drained (6.5 ounces)
- 1/4 cup mayonnaise , Korean or Japanese Kewpie mayonnaise, or other mayonnaise of your choice
- fine salt , to taste
- ground black pepper , to taste
- 4 eggs , whisked
- Some cooking oil
- 2 cups cooked rice short- or medium-grain (e.g., sushi rice) or your choice
ONION RELISH
GARNISH (OPTIONAL)
- seasoned dried seaweed (gim / nori), shredded into bite-size pieces
- furikake seasoning (rice seasoning flakes)
- green onions , thinly sliced
- mayonnaise , Korean or Japanese Kewpie mayonnaise, or other mayonnaise of your choice, to taste
- teriyaki sauce , thick, to taste
Instructions
- In a bowl, mix together mayonnaise and tuna. Season with salt and pepper to taste, then set the mixture aside for later use.
- In a well-heated pan, add some cooking oil. Then, pour in whisked eggs. Stir the eggs around, using a fork to break them up, and cook until they are soft and scrambled; this should take about two minutes. Once the eggs are cooked, set them aside.
- In a well-heated pan, add some cooking oil and the onion. Stir until the onion is soft. Add the sauce and simmer until the onion is completely coated in it and very tender. Then, remove from the heat.
- Place the cooked rice in a serving bowl and top it with cooked eggs, onion, and tuna mayonnaise.
- To finish the rice bowl, top it with some sprinkle of seaweed or furikake seasoning. Garnish with green onions for additional flavor, then add streaks of mayonnaise and teriyaki sauce to tantalize your taste buds. Serve.
Notes
- 1 Tbsp = 15 ml, 1 cup = 250 ml
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
