Korean Tuna Bowl
Groceries are getting so expensive! Nevermind dining out. The other day, while doing my regular grocery shopping, it seemed to me that the prices of regular everyday items keep creeping up. When did a loaf of bread become $6?!In the spirit of trying to keep our grocery bills low, I wondered what we could do with canned tuna. One of my favourite things with tuna is Korean kimbap. Kimbap is usually made with rice, veggies and sometimes with cooked seafood or meat and rolled up like sushi. If you know me, sushi rolling is way too much work. Instead of making rolls, we’re going to serve it up in a bowl with pieces of seaweed that you can spoon into. Kind of like my deconstructed California roll.The ingredients below are simple suggestions. Make it your own and add as much or as little of each ingredient as you like. Of course, omit what you don’t like. And if you want spicy, use spicy tuna or add your favourite chilli sauce like sriracha. The recipe will take as long as it takes for you to make rice.
Servings: 1 serving
Ingredients
- 1 serving sushi rice
- 1 teaspoon furikake
- 1 can tuna (135g or 4.7 ounces) drained if packed in water
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- Fresh ground black pepper to taste
- 2 tablespoons Japanese mayonnaise
- 1 tablespoon sweet pickled radish
- 1 tablespoon green onion chopped
- 1 teaspoon roasted sesame seeds
- ¼ sliced avocado
- Nori or seasoned seaweed
Instructions
- Make rice.
- Place cooked rice in an individual serving bowl that has enough room to mix. Sprinkle furikake over the rice.
- Put the tuna on top and season with sesame oil, soy sauce and black pepper.
- Drizzle mayonnaise over the tuna. Garnish with pickled radish, green onion and sesame seeds.
- Add avocado slices.
- Mix everything together. Either crunch and sprinkle seaweed over top or spoon into each piece of seaweed for the perfect bite.