10-Min Korean Tuna Mayo Rice Bowl: Tuna Mayo Deopbap
Tuna Mayo Rice Bowl in just 10 minutes! This easy Korean rice bowl recipe, also known as Tuna Mayo Deopbap, is the ultimate comfort food.
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.
- Slice the onion thinly, and finely chop the green onion for garnish.
- Crack 2 eggs into a bowl and beat well with salt.
- Heat cooking oil in a pan and scramble the eggs.
- Mix soy sauce, sugar, cooking wine, and water to make the sauce in advance.
- 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.
- Cut the seasoned seaweed into small pieces and sprinkle on top. Finish by adding the sliced green onion.
Nutrition
Calories 800kcal | Carbohydrates 43g | Protein 35g | Fat 56g | Saturated Fat 9g | Polyunsaturated Fat 25g | Monounsaturated Fat 20g | Trans Fat 0.2g | Cholesterol 374mg | Sodium 2950mg | Potassium 737mg | Fiber 2g | Sugar 26g | Vitamin A 3822IU | Vitamin C 33mg | Calcium 146mg | Iron 5mg
Notes
To drizzle the mayonnaise beautifully, put the mayo in a piping bag or a plastic bag and cut the tip slightly.
