10-Min Korean Tuna Mayo Rice Bowl: Tuna Mayo Deopbap
800kcal
Ingredients
- 80 g Canned tuna
- 2 tbsp Mayonnaise for making tuna mayo
- 1 bowl Cooked rice sushi rice
- 2 Eggs
- 1 pinch Salt
- 1 tbsp Cooking oil
- 1 Onion small one
Toppings
- 1/2 pack Korean seasoned seaweed
- 1 tbsp Mayonnaise
- 1 tsp Sliced green onion
Equipment
Method
- Drain the oil from the canned tuna. Mix the drained tuna with mayonnaise and set aside.80 g Canned tuna, 2 tbsp Mayonnaise
- Slice the onion thinly, and finely chop the green onion for garnish.1 tsp Sliced green onion, 1 Onion
- Crack 2 eggs into a bowl and beat well with salt.2 Eggs, 1 pinch Salt
- Heat cooking oil in a pan and scramble the eggs.1 tbsp Cooking oil
- Mix soy sauce, sugar, cooking wine, and water to make the sauce in advance.1 tbsp Sugar, 2 tbsp Mirin, 2 tbsp Water, 2 tbsp Soy sauce
- Add the onion to a pan, pour in the sauce, and simmer the onion with the sauce over medium heat.
- Put rice into a bowl and top with the scrambled eggs. Add the soy-simmered onion and tuna mayo, then drizzle generously with mayonnaise.1 bowl Cooked rice
- Cut the seasoned seaweed into small pieces and sprinkle on top. Finish by adding the sliced green onion.1/2 pack Korean seasoned seaweed, 1 tbsp Mayonnaise
Nutrition
Calories800kcalCarbohydrates43gProtein35gFat56gSaturated Fat9gPolyunsaturated Fat25gMonounsaturated Fat20gTrans Fat0.2gCholesterol374mgSodium2950mgPotassium737mgFiber2gSugar26gVitamin A3822IUVitamin C33mgCalcium146mgIron5mg
Notes
To drizzle the mayonnaise beautifully, put the mayo in a piping bag or a plastic bag and cut the tip slightly.