Tuna & Kimchi Rice Bowl

Name: Tuna & Kimchi Rice Bowl
Yield: 1 serving
Cuisine: British
Ingredients: 1 can (95 g) Tuna *I used Tuna in Springwater; 2 tablespoonfuls Kimchi *cut into the size that is easy to eat; 1 serving Freshly Cooked Rice; 1/2 sheet Toasted Nori *torn into small pieces; 1/2 Spring Onion *finely chopped; Toasted Sesame Seeds; 1 teaspoon Sugar; 1 teaspoon Soy Sauce; 1 teaspoon Sesame Oil; 1/2 teaspoon Gochujang (Korean Spicy Miso)

Hiroko Liston @hirokoliston

Melbourne, Australia

This is another super easy dish that you can make with a small can of Tuna. If you have already cooked Rice, it is super quick and easy as you don’t need to cook anything. Just mix the sauce ingredients and add canned Tuna to the sauce. If you don’t have Kimchi, the Tuna mixture tastes good without it. You may wish to add Egg, Avocado, OR some salad vegetables to make the dish more nutritious.

Hiroko Liston @hirokoliston

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Ingredients

1 serving

1 can (95 g)Tuna *I used Tuna in Springwater
2tablespoonfuls Kimchi *cut into the size that is easy to eat
1serving Freshly Cooked Rice
1/2 sheetToasted Nori *torn into small pieces
1/2Spring Onion *finely chopped
Toasted Sesame Seeds
Sauce
1 teaspoonSugar
1 teaspoonSoy Sauce
1 teaspoonSesame Oil
1/2 teaspoonGochujang (Korean Spicy Miso)

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Steps

1

In a small bowl, combine Sugar, Soy Sauce, Sesame Oil and Gochujang (Korean Spicy Miso). Add drained Tuna and mix to combine, then add Kimchi as well.
2

Half fill a bowl with warm Cooked Rice, place Tuna and Kimchi mixture, cover with Nori, and sprinkle with finely chopped Spring Onion and some Toasted Sesame Seeds.