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.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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