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+ servings
deconstructed tuna kimbap bowl

Easy & Quick Deconstructed Tuna Kimbap Bowl

Christie Lai
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.
5 from 10 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Asian, Korean
Servings 1
Calories per serving 667 kcal

Ingredients
  

  • 1 egg
  • 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

For the spinach

For the tuna mayo mixture

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!
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Suggested Equipment & Products

Nutrition
Calories: 667kcal | Carbohydrates: 85g | Protein: 28g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 195mg | Sodium: 841mg | Potassium: 680mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6291IU | Vitamin C: 19mg | Calcium: 123mg | Iron: 9mg