Korean Tuna Salad Rice Bowl
Vincent Amiel's recipe for chamchi mayo deobap – Korean canned tuna salad rice bowls.
Ingredients
- 1½ cups short-grain rice
- 1 tbsp vegetable oil
- 4 cloves garlic chopped
- 1 can (170g) tuna drained
- 3 tbsp mayonnaise
- pinch salt
- 2 avocados halved, pitted and sliced
- 1 English cucumber chopped
- 2 green onions finely chopped
- 1 cup kimchi
- 2 sheets nori cut into pieces
- 2 tbsp toasted sesame seeds
- 1 tbsp gochugaru Korean hot pepper flakes
Sauce
- ¼ cup soy sauce
- 2 tbsp granulated sugar
- 2 tbsp mirin
Instructions
- Place rice in bowl, fill with cool water and, using your hand, swirl rice around for a few seconds. Tip bowl and drain liquid; top with more cool water and repeat twice. Fill bowl with water again and let rice soak for 20 minutes; drain through a fine sieve.
- Transfer soaked rice to small heavy pot with fitted lid and add 1⅔ cups water. Cover with lid, heat to medium-high and cook for 3 to 4 minutes, watching to avoid a boil-over. Reduce heat to low and simmer for 15 minutes. Turn off heat and let stand for 5 minutes; fluff with fork.
- Heat oil in small skillet over medium heat. Add garlic and fry until fragrant, 15 seconds. In bowl, combine tuna, mayonnaise, garlic and salt; stir and crush with fork.
- Divide rice among 4 large serving bowls. Top with tuna mixture, avocado, cucumber, green onions, kimchi, nori, sesame seeds and gochugaru.
- Sauce: In small bowl, stir together soy sauce, sugar, mirin and 1 tbsp water. Drizzle over bowls.