Spicy and Sweet Tuna Vegetable Rice Bowl
How to Make Tuna Rice Bowl (Canned Tuna Recipe)
This is a delicious tuna rice bowl made by stir-frying fresh vegetables with a savory and spicy seasoning, then mixing it with canned tuna to serve over rice. Canned tuna is a common gift, especially during holidays. This dish is quick to prepare, incredibly satisfying for a single meal, and perfect for a light lunch. It’s also an excellent way to refresh your palate after a rich holiday meal. You can easily adjust the spiciness to your preference!
Main Ingredients- Canned Tuna (100g) 1 can
- Onion 1/4
- Green Onion 1/2 stalk
- King Oyster Mushroom (or similar) 1/2 handful (approx. 30g)
- Carrot small amount (approx. 20g)
- Perilla Leaves (Shiso) 5 leaves
- Korean Green Chili Pepper 1 (optional, for adjusting spiciness)
Seasoning- Minced Garlic 1/2 Tbsp
- Sugar 1/3 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Gochujang (Korean Chili Paste) 1 Tbsp
- Soy Sauce 1/2 Tbsp
- Mirin (or Rice Wine) 1 Tbsp
- Sesame Oil 1/2 Tbsp
- Minced Garlic 1/2 Tbsp
- Sugar 1/3 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Gochujang (Korean Chili Paste) 1 Tbsp
- Soy Sauce 1/2 Tbsp
- Mirin (or Rice Wine) 1 Tbsp
- Sesame Oil 1/2 Tbsp
Cooking Instructions
Step 1
Prepare all ingredients thoroughly.
Step 2
Drain the oil completely from the canned tuna using a sieve. Thinly julienne the onion and carrot. Wash the perilla leaves and cut them into fine shreds. Finely chop the green onion. Trim the base of the king oyster mushrooms, wash them lightly under running water, and then tear them apart lengthwise.
Step 3
Heat a wok or a deep skillet over medium-low heat. Add a little cooking oil, then add the chopped green onions, gochugaru (chili flakes), and minced garlic. Stir-fry carefully, making sure not to burn them, to release their aromas. The green onions should become slightly golden brown, releasing a wonderful fragrance.
Step 4
Once the aroma from the green onions is noticeable, add the julienned onion and torn king oyster mushrooms to the pan. Stir-fry them together. Add sugar, soy sauce, and mirin, and continue to stir-fry. Cook until the onions start to turn translucent.
Step 5
When the onions are partially cooked, add the julienned carrot and the chopped Korean green chili pepper (if you prefer it spicy). Stir-fry them with the other ingredients. It’s best to cook the carrots just until they are slightly tender to maintain a pleasant crunch.
Step 6
Finally, add the drained canned tuna to the pan. Gently mix it with the vegetables, stir-frying briefly. Be careful not to overcook the tuna, as it can become dry. Once combined, turn off the heat and drizzle with sesame oil, giving it a final toss. To serve, place warm cooked rice in a bowl, top generously with the stir-fried tuna and vegetables, and garnish with the shredded perilla leaves. Your delicious Tuna Vegetable Rice Bowl is ready!
Step 7
Enjoy a colorful and fresh combination of vegetables and tender tuna for a satisfying and wholesome meal!
