Spicy & Sweet Kimchi Tuna Rice Burger
Easy Yet Satisfying Kimchi Tuna Rice Burger Recipe (Perfect for Lunchboxes!)
Here’s a recipe for a delightful Kimchi Tuna Rice Burger, perfect for packing a heartfelt meal for your husband or children’s lunchboxes. This recipe serves as a fantastic base, and you can freely swap out the fillings to create various versions of this delicious rice burger. It’s also an excellent option for breakfast or a light snack.
Rice Burger Ingredients- 1 large egg
- 1 slice Spam (approx. 50g)
- 1/2 can tuna, drained (approx. 70-80g)
- 2 Tbsp mayonnaise
- 1 slice cheddar cheese
- 1/4 cup well-fermented kimchi, finely chopped
- 1/2 Tbsp oligosaccharide or sugar
- 1 Tbsp seaweed flakes (gim flakes)
- 1 bowl warm cooked rice (approx. 200g)
- 1/2 tsp toasted sesame seeds
- 1 tsp sesame oil
- Pinch of salt
Cooking Instructions
Step 1
First, let’s prepare the fried egg, one of the key components of our rice burger. Lightly grease a frying pan with oil and cook the egg over medium-low heat until it reaches your desired doneness – either sunny-side up or fully cooked.
Step 2
Slice the Spam into pieces about 0.5 cm thick, and then cut them in half to make them easier to handle. Lightly oil the pan or wipe it with a paper towel, then pan-fry the Spam slices until golden brown. To prevent burning, cook them slowly over medium-low heat to enhance their flavor.
Step 3
Gently squeeze excess water from the kimchi and finely chop it. Place the chopped kimchi in a frying pan, add 1/2 tablespoon of oligosaccharide (or sugar), and stir-fry until it becomes slightly sweet and tender. If your kimchi is quite sour, you can add a little more sugar. (The amount of kimchi in the photo is enough for 2-3 rice burgers.)
Step 4
In a bowl, place 1 bowl of warm cooked rice. Add 1 teaspoon of sesame oil, a pinch of salt, and 1/2 teaspoon of toasted sesame seeds. Gently mix the rice with a spatula, being careful not to mash the grains, until the seasonings are well incorporated. Taste and adjust the salt if needed to avoid making it too salty.
Step 5
Add 1 tablespoon of seaweed flakes to the seasoned rice and gently mix again. The seaweed flakes add a wonderful umami depth to the rice burger.
Step 6
Line a bowl or small mold generously with plastic wrap. Spread half of the seasoned rice mixture evenly over the plastic wrap. Press down gently on the rice to compact it; this makes shaping the burger easier.
Step 7
On top of the rice base, place the prepared fried egg, followed by a layer of the stir-fried kimchi.
Step 8
Thoroughly drain the oil from the canned tuna and mix it in a separate bowl with 2 tablespoons of mayonnaise. Spread this tuna-mayo mixture generously over the kimchi layer.
Step 9
Arrange the golden-brown Spam slices attractively over the tuna-mayo.
Step 10
Finally, add a slice of cheddar cheese on top of the Spam. The melting cheese will help bind all the ingredients together.
Step 11
Cover the fillings with the remaining seasoned rice. Press down gently on the top layer to create a flat surface.
Step 12
Using the plastic wrap, carefully fold the top part of the rice over the fillings. Then, use the excess plastic wrap to tightly encase the entire rice burger. While holding the plastic wrap, gently but firmly press the burger to compact it, ensuring it holds its shape without falling apart.
Step 13
Carefully unwrap the plastic wrap and invert the rice burger onto a plate or your hand. Your delicious Kimchi Tuna Rice Burger, packed with flavorful fillings, is now complete! It’s wonderful to enjoy immediately while warm, or pack it in a lunchbox for a satisfying meal later – it tastes great even when cold.