Korean Kimchi Tuna Rice Bowls

Korean-inspired tuna rice bowls layered with creamy gochujang-seasoned tuna, kimchi, cucumber, and scallions for a quick no-cook meal.

Prep: 10 min · Cook: 0 min · Yield: 2 · Method: No-Cook

Ingredients

• 2 cups cooked white rice
• 2 5-ounce cans canned tuna
• 1 cup kimchi
• 1 medium cucumber
• 1 tablespoon mayonnaise
• 1 teaspoon gochujang
• 1 teaspoon sesame oil
• 2 scallions

Cooking instructions

1. Drain the tuna thoroughly. Thinly slice the cucumber and scallions. (about 3 min)
2. In a bowl, mix the tuna, mayonnaise, gochujang, and sesame oil until evenly coated. (about 2 min)
3. Divide the cooked rice between two bowls. (about 1 min)
4. Spoon the seasoned tuna over the rice, then arrange the kimchi and cucumber alongside. (about 2 min)
5. Scatter the sliced scallions over the bowls and serve immediately. (about 1 min)