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 with cooked rice.
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!
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