Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Tuna Mayo Rice Bowl (참치마요 덮밥)
A popular Korean comfort food featuring a bed of fluffy white rice topped with a creamy tuna mayo mixture, seasoned eggs, and nori seaweed. This quick and satisfying dish combines Japanese-inspired flavors with Korean presentation, perfect for a light lunch or dinner.
18 min
Easy
2 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet1/10
Salty6/10
Sour1/10
Umami8/10
Spicy2/10
🥄 Texture
Creamy and comforting: flaky, moist tuna blended with smooth mayonnaise coats the rice, while the warm rice provides a soft, slightly sticky base. A runny egg yolk adds a silky, sauce-like richness and the nori powder gives a faint dry, flaky contrast.
👃 Aroma
Savory and egg-forward with a pronounced tuna/mayo scent that is mellowed by the warmth of the rice. There are subtle oceanic notes from the nori and a faint toasted chile aroma from the gochugaru.
🍷 Pairs Well With
Chilled barley tea (bori-cha) or a light, crisp lager; for alcohol, a neutral soju or a dry sparkling water with lemon would also pair well.
🥗 Side Dishes
Korean kimchi (baechu), pickled yellow radish (danmuji), or a simple cucumber salad (oi muchim); miso soup or lightly seasoned blanched spinach (sigeumchi namul) are good options too.
Ingredients(9 items)
- 12 cups cooked rice (warm)
- 21 can (185g) canned tuna (drained)
- 33 tablespoons mayonnaise
- 42 large eggs
- 51 teaspoon red pepper powder (gochugaru)
- 61/4 teaspoon black pepper
- 71 tablespoon nori seaweed powder (김가루)
- 81 teaspoon salt (for seasoning)
- 91 tablespoon vegetable oil (for cooking eggs)
Nutrition Information(per serving)
520
Calories
28g
Protein
58g
Carbs
18.5g
Fat
Instructions
- 1
Drain the canned tuna thoroughly using a strainer or paper towels to remove excess liquid.
- 2
In a small bowl, combine the drained tuna with 3 tablespoons of mayonnaise. Mix well until the tuna is evenly coated and creamy.
- 3
Add 1/2 teaspoon of red pepper powder to the tuna mayo mixture and stir to combine, adjusting the spice level to your preference.
- 4
Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat.
- 5
Crack both eggs into the pan and cook to your preferred doneness (sunny-side up or over-easy works best for this dish). Season the eggs with a pinch of salt and black pepper.
- 6
Divide the warm cooked rice into 2 serving bowls, creating a level base.
- 7
Spoon the tuna mayo mixture evenly over the rice in each bowl.
- 8
Carefully place one cooked egg on top of the tuna mayo in each bowl.
- 9
Sprinkle 1/2 tablespoon of nori seaweed powder over each bowl.
- 10
Add a light dusting of black pepper and remaining red pepper powder (1/4 teaspoon per bowl) for color and extra flavor.
- 11
Serve immediately while the rice is warm and the egg yolk is still slightly runny. Mix everything together before eating for best flavor.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!