My Korean Kitchen · by Sue Pressey★ 4.8 (6)
Tuna Mayo Rice Bowl
NUTRITION · PER SERVING20M COOK
CAL 49%·PRO 77%
CARBS 77G31% OF CAL
3G FIBER19G SUGAR55G OTHER
FAT 54G50% OF CAL
10G SAT44G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Korean rice bowl topped with seasoned tuna mayo, a fried egg, and nori. Flavorful and quick, it makes for an easy weeknight dinner.
mainkoreanbowlfishdairy free
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 185 g canned tuna (, drained (6.5 ounces))
- 1/4 cup mayonnaise (, Korean or Japanese Kewpie mayonnaise, or other mayonnaise of your choice)
- fine salt (, to taste)
- ground black pepper (, to taste)
- 4 eggs (, whisked)
- Some cooking oil
- 2 cups cooked rice (short- or medium-grain (e.g., sushi rice) or your choice)
- 1/2 onion ((90g / 3 ounces), thinly sliced1)
- 1.5 Tbsp soy sauce (, regular (I use kikkoman brand))
- 1/2 Tbsp sugar (, brown)
- 2 Tbsp rice wine (, sweet)
- seasoned dried seaweed ((gim / nori), shredded into bite-size pieces)
- furikake seasoning ((rice seasoning flakes))
- green onions (, thinly sliced)
- mayonnaise (, Korean or Japanese Kewpie mayonnaise, or other mayonnaise of your choice, to taste)
- teriyaki sauce (, thick, to taste)
At a glance
PER SERVING · TIME 20M
CAL 49%·PRO 77%
CARBS 77G31% OF CAL
3G FIBER19G SUGAR55G OTHER
FAT 54G50% OF CAL
10G SAT44G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 2242mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 461mg
- Calcium
- 135mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2242MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.