Tuna Mayo Rice Bowl – Carmy


This tuna mayo rice bowl is an easy recipe that comes together quickly with pantry staples. Full of delicious savory flavor, this tuna bowl is so satisfying and is perfect for quick lunches or busy weeknights.

Also known as chamchi deopbap, this Korean style tuna mayo rice bowl is a simple but delicious recipe for when you have no idea what to make for dinner and you’re just too tired to figure it out. Throw some kitchen staples into a bowl and call it a day! It’s almost like a cross between my tuna rice balls and tuna sushi bowl, both perfect for easy weeknights.

Close up of a tuna mayo rice bowl with a wooden spoon.

Why You’ll Love This Recipe

  • There’s a good chance you already have most of these ingredients on hand! And if you don’t, you can just leave it out or swap it.
  • It’s so easy to make. This is pretty much a no-cook meal as you simply assemble the ingredients together on a plate. Well, almost no-cook. If you don’t have leftover rice to reheat, you’ll have to cook rice.
  • You can make it in minutes. Again, it’s a no-cook recipe, so it comes together as quickly as you can assemble it.

Ingredients You’ll Need

Ingredients needed to make tuna mayo rice bowl.
  • cooked rice — feel free to use any cooked rice of choice from jasmine rice to purple rice to brown rice.
  • kimchi — I use cabbage kimchi. The older the kimchi, the stronger the flavor. It’ll definitely be tangier, which I love.
  • canned tuna — I recommend using good-quality canned tuna. As the ingredients list is short, each ingredient will stand out and you want it to taste amazing. I prefer chunk tuna to flaked tuna as it’s easier to drain. You want to remove as much liquid as possible.
  • kewpie — I prefer using kewpie as it has an umami-rich, tangy-sweet flavor profile.
  • sesame oil — I’m using roasted sesame oil as I want the more toasty flavor but you can also use pure sesame oil instead.
  • roasted seaweedI love pre-shredded seaweed flakes as they add a nice texture and flavor. You can also tear or shred your own seaweed from the sheets.
  • lemon — a squeeze of a lemon wedge adds a wonderful bright flavor to the dish.
  • green onions — I love the sharp, peppery flavor of green onions and it adds a nice pop of color.
  • cucumbers — I love the crisp and slightly sweet flavor that the cucumber adds to this dish. It really adds a nice freshness to it. Don’t have cucumber? Carrots are a great option too. I use English cucumbers as they’re seedless and the skin is thin enough that I don’t have to peel it.
  • avocado — I love how buttery and creamy avocados are. It goes so well in a rice bowl.

How to Make Tuna Mayo Rice Bowl

Set of two photos showing rice and kimchi added to the plate.
  • Add rice to a bowl and top it with kimchi.
Set of two photos showing tuna and mayo added to the plate.
  • Add the tuna to the bowl and add a generous drizzle of kewpie mayo on top.
Set of two photos showing seaweed, cucumber slices, avocado, lemon, and green onions to the plate.
  • Top with shredded seaweed, green onions, cucumber slices, and avocado slices. Squeeze a wedge of lemon over and serve. Mix well before enjoying.
A off-center view of a tuna mayo rice bowl.

Recipe Tips and Notes

  • Make sure to drain the tuna well to avoid soggy rice.
  • Depending on the kimchi you have, you might have to cut it up into smaller bite-sized pieces.
  • Toasted sesame seeds make for a great addition as well.
  • Want to make this even more buttery and delicious? Similar to gyeran bap, add a knob of butter to your hot rice and let it melt into it. You can mix it immediately or mix it after.
  • Want to add some heat? Drizzle some gochujang sauce on top or add a small spoonful of gochuajang paste or ssamjang.
  • It doesn’t really matter what order you put everything into a bowl as it gets all mixed together at the end.
A tuna mayo rice bowl.

Make Ahead Tips

  • Meal prep: if you want to make this ahead of time, I recommend adding the cucumber and avocado right before serving as the cucumber can make the dish soggy and the avocado will brown. The rice, kimchi, tuna, mayo, etc can be kept in an airtight container for up to 3 days in the fridge.
A tuna mayo rice bowl.

Tuna Mayo Rice Bowl

This tuna mayo rice bowl is an easy recipe that comes together quickly with pantry staples. Full of delicious savory flavor, this tuna bowl is so satisfying and is perfect for quick lunches or busy weeknights.


Print Recipe
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Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 2 servings

Ingredients

  • 2 cups cooked rice
  • ½ cup kimchi
  • 1 can tuna, drained (5.29 oz/150 g)
  • 2 drizzles kewpie mayo
  • 1 tablespoon sesame oil
  • 2 handfuls roasted seaweed, shredded
  • 2 stalks green onions, diced
  • 1 avocado, sliced
  • 1 small English cucumber, sliced
  • 2 lemon wedges

Instructions

  • To a bowl, add 1 cup rice, ¼ cup kimchi, ½ canned tuna, 1 drizzle of kewpie mayo, ½ tablespoon of roasted sesame oil, 1 handful of shredded seaweed, 1 green onion, ½ an avocado, ½ a cucumber, and finish it off with a squeeze of fresh lemon juice.

  • Repeat with a second bowl. Mix well before enjoying.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 579kcal | Carbohydrates: 62g | Protein: 22g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 366mg | Potassium: 1002mg | Fiber: 9g | Sugar: 4g | Vitamin A: 554IU | Vitamin C: 26mg | Calcium: 89mg | Iron: 4mg

Author: Carmy

Course: Main Course

Cuisine: Korean

Nutrition Disclaimer

More Easy Rice Bowls to Try

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Email: [email protected]





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