Korean · Lunch
Sesame Tuna Mayo Rice Bowl
Quick Chamchi Mayo Deopbap
Korean quick rice bowl with sesame-mayo canned tuna and finely diced cucumber spooned over warm short-grain rice, finished with scallion, toasted seaweed strips, and a soy drizzle.
$
5 minsPrep
10 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
22gFat
48gCarbs
4gSugar
2gFiber
780mgSodium
35mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Finely dice cucumber. Finely grate garlic cloves. Thinly slice scallions. Cut seaweed sheets into thin strips. Drain canned tuna. Mix tuna with Kewpie mayo, 2 tsp sesame oil, 2 grated garlic cloves, and black pepper until creamy. Whisk soy sauce, brown sugar, remaining sesame oil, and remaining garlic into a drizzle sauce.
2
Boil
Combine rinsed rice with 240ml water in a medium saucepan over high heat. Bring to a boil, cover, reduce to lowest heat, and cook 10 minutes until water is absorbed. Remove from heat and rest covered 3 minutes.
3
Plate
Spoon warm rice into two wide bowls. Pile tuna mayo on one side and diced cucumber on the other in each bowl. Drizzle sauce evenly across the surface of each. Scatter scallions, sesame seeds, and seaweed strips over the top of each. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz / 2 cans) canned tuna in oil
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 200g (7 oz) cucumber
- 40g (1.4 oz) Kewpie mayo
- 20ml (4 tsp) soy sauce
- 10g (2 tsp) light brown sugar
- 20ml (4 tsp) toasted sesame oil
- 4 garlic cloves
- 2 scallions
- 2 sheets roasted seaweed
- 10g (2 tbsp) toasted sesame seeds
- 0.5 tsp freshly ground black pepper