My Korean KitchenTuna Mayo Rice Bowl
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Ingredients
Serves 2- 1/2 onion ((90g / 3 ounces), thinly sliced1)
- green onions (, thinly sliced)
- 185 g canned tuna (, drained (6.5 ounces))
- 4 eggs (, whisked)
- 1.5 Tbsp soy sauce (, regular (I use kikkoman brand))
- 1/4 cup mayonnaise (, Korean or Japanese Kewpie mayonnaise, or other mayonnaise of your choice)
- mayonnaise (, Korean or Japanese Kewpie mayonnaise, or other mayonnaise of your choice, to taste)
- teriyaki sauce (, thick, to taste)
- 1/2 Tbsp sugar (, brown)
- 2 cups cooked rice (short- or medium-grain (e.g., sushi rice) or your choice)
- 2 Tbsp rice wine (, sweet)
- fine salt (, to taste)
- ground black pepper (, to taste)
- Some cooking oil
- furikake seasoning ((rice seasoning flakes))
- seasoned dried seaweed ((gim / nori), shredded into bite-size pieces)
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Steps
- Step 1
In a bowl, mix together mayonnaise and tuna. Season with salt and pepper to taste, then set the mixture aside for later use.
- Step 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.
- Step 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.
- Step 4
Place the cooked rice in a serving bowl and top it with cooked eggs, onion, and tuna mayonnaise.
- Step 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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In a bowl, mix together mayonnaise and tuna. Season with salt and pepper to taste, then set the mixture aside for later use.
Source: My Korean Kitchen
