Deconstructed Tuna Kimbap Bowl. A quick and easy flavourful Korean rice bowl packed with tuna, kimchi, spinach, egg and roasted seaweed. Perfect for as a quick meal!
What is a Deconstructed Tuna Kimbap Bowl?
My Deconstructed Tuna Kimbap Bowl is a simple Korean-inspired rice bowl featuring a tuna mayo mixture, tangy kimchi, soft boiled eggs, sauteed spinach, and roasted seaweed. It was inspired by the classic Korean tuna kimbap roll but broken down into a big comforting bowl, eliminating the tedious process of filling and rolling kimbap.
This is a quick and simple meal made with pantry ingredients like canned tuna. It's great for those busy weeknights when you're crunched for time and you need something filling and delicious. If you have leftover cooked rice, it'll come together in 30 minutes or less.
Ingredients
Please scroll down to below recipe card for exact measurements.
Note: Your Asian grocery store will carry most of the Asian specific ingredients.
- Cooked short grain rice: or sub with jasmine rice
- Kimchi: make sure it's the well fermented kind. The cabbage will be more red in color and there will be some kimchi brine at the bottom.
- Canned tuna: I like using canned tuna in oil as it has a more tender taste.
- Boiled eggs
- Spinach
- Japanese mayonnaise aka Kewpie mayo: or sub with normal mayo.
- Roasted seaweed snack: or sub with nori or seasoned seaweed flakes
- Sesame oil
- Black sesame seeds: optional garnish
How to make Deconstructed Tuna Kimbap Bowl
- First blanch baby spinach until softened and strain immediately. Squeeze out as much excess water as possible. Transfer to a bowl. Season with 1 teaspoon of sesame and salt and set aside.
- Meanwhile in a small pot filled with enough water, bring to a boil. Carefully lower eggs and boil for 6.5 minutes covered for soft boiled. For hard boiled, boil for 10 minutes. Transfer eggs into an ice bath. Once cooled, crack and peel. Slice in half. Set aside.
- Then in a small bowl, combine tuna and Japanese mayo. Set aside.
- Next in a large serving bowl, mix cooked rice with sesame oil and sesame seeds with a rice paddle.
- Finally add kimchi, tuna mayo mixture, seasoned spinach, seaweed snack, and eggs on top of rice. Mix and enjoy!
Storage & Reheating
This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat but keep in mind it won't taste the same when it's enjoyed fresh.
FAQ
Can I cook my eggs another way?
Yes, feel free to scramble or fry them sunny side up or easy over in a bit of oil.
Other Korean recipes you may like!
📖 Recipe
Easy & Quick Deconstructed Tuna Kimbap Bowl
Ingredients
- 1 egg
- â…“ cup kimchi cut into bite sized pieces with clean scissors
- 5 pieces roasted seaweed snack or sub with nori or seasoned seaweed flakes as needed
For the rice
- 1.5 cups cooked short grain rice
- 1 teaspoon sesame oil
- ¼ teaspoon black sesame seeds
For the spinach
- 2 cups baby spinach packed
- ½ teaspoon sesame oil
- â…› teaspoon salt
For the tuna mayo mixture
- 2.5 oz canned tuna
- 1 tablespoon Japanese mayo or sub with regular mayo
Instructions
- Blanch baby spinach until softened and strain immediately. Squeeze out as much excess water as possible. Transfer to a bowl. Season with 1 teaspoon of sesame and salt and set aside.
- In a small pot filled with enough water, bring to a boil. Carefully lower eggs and boil for 6.5 minutes covered for soft boiled. For hard boiled, boil for 10 minutes. Transfer eggs into an ice bath. Once cooled, crack and peel. Slice in half. Set aside.
- In a small bowl, combine tuna and Japanese mayo. Set aside.
- In a large serving bowl, mix cooked rice with sesame oil and sesame seeds with a rice paddle.
- Then add kimchi, tuna mayo mixture, seasoned spinach, seaweed snack, and eggs on top of rice. Mix and enjoy!
Alex
The flavours in this are wonderful. And I love how you've made this simple and deconstructed 🙂 My best friend loves Korean food, so we are going to enjoy this together one day soon!
Never Ending Journeys
What a delicious meal! A great combination of ingredients and flavors - sounds good.
Rosemary
YESSS for that gut and hormone health! I love eating more fish and fermented foods lately too!
Katerina
Mmm, my mouth is watering just looking at these photos - this is such a fabulous idea, Christie! I love all the flavours here - I definitely need to make this soon!
Josiah - DIY Thrill
Looks really yummy!
Rebecca Dillon
I love deconstructed foods. This looks amazing!
christieathome
Thank you so much Rebecca!
Michelle | Sift & Simmer
This is such a creative and delicious idea! It'd be great for a weeknight dinner... like tonight! 😉
Heidi | The Frugal Girls
This really is a smorgasbord of deliciousness. I love the combination of all these flavors into one dish!
Elizabeth
This was a great idea- an easy, clean lunch that's easy to adapt to what you have on hand. I sautéed the spinach instead of boiling, since I prefer it that way, but used sesame seed oil to stick with the flavors suggested. Will definitely be coming back to this one.
christieathome
Thanks so much for making my recipe Elizabeth! I'm really happy you enjoyed this simple meal idea 🙂