Tuna Mayo Rice Bowl Food

TUNA MAYO DEOPBAP (KOREAN TUNA RICE BOWL)

Steps:

• Peel and finely mince the garlic cloves.
• Melt butter on medium-low heat in a pan. Add minced garlic and brown it for 2-3 minutes or until golden brown. Do not overcook, it's still cooking when you turn off the stove. Set aside to cool.
• Open a can of tuna and drain it. Set it into a bowl.
• Add the cooled garlic butter, mayonnaise and, a dash of salt to the tuna and mix well. Set aside (Make sure the butter has cooled before mixing it with the tuna else the heat will bring out the fishiness of the fish.)
• Remove the seed from the avocado and chop it into small pieces.
• Cut the cucumber into small pieces and set aside
• (Optional) If you are using green onions, finely chop them and set it aside
• In a small bowl, mix the eel sauce with water to thin it out. Set it aside
• Add approximately 1½ cups of cooked rice into a bowl. If you are using leftover rice from the fridge, microwave it first and let it cool a bit before adding ingredients on top.
• Put some avocadoes and cucumbers on top of the rice
• Scoop some garlic butter tuna and place it on top of the vegetables
• Drizzle everything with eel sauce, mayonnaise
• Pick a few toppings (green onions, sesame seeds, furikake, crushed seaweed snacks) and sprinkle them on top of the sauce
• Enjoy!

TUNA MAYO RICE BOWL

Steps:

• In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
• Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.

TUNA-MAYO ONIGIRI

Steps:

• Cook your rice according to package directions and let it cool.
• Drain the canned tuna, pressing down on the tuna to remove as much liquid as possible.
• Promptly mix the tuna-mayo in a bowl. Once you've created a smooth mixture, add the soy sauce, and mix again until incorporated. Add pepper to taste and Japanese ichimi spice, if desired.
• Lightly wet the palms of your hands. Spread two to three pinches of salt on your hands, then take a portion of rice in one palm and form a small well. Fill the hole with 1 tablespoon of the filling, and cover with a small portion of rice.
• Create a rough ball with the filled onigiri, and then start shaping into a triangle little by little, by leaving one hand flat and forming a 90-degree angle with your other hand. Turn the onigiri oveer three times to properly shape all three sides. Try to imagine the roof of a house when shaping your onigiri.
• Place the nori sheet so that you can hold the onigiri without your fingers touching the rice. There are several ways to do this: you can choose to cover the onigiri entirely, or just with a strip of nori, or even wrap it as if it were a kimono.

SPICY TUNA RICE BOWL

Steps:

• Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
• While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.
• Turn off heat and let rice sit, covered, for 10 minutes.
• Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.