½sheetroasted seaweed or noricut into bite size pieces
Salt and pepper to taste
In a small bowl, mix together canned tuna with only 2 tbsp. of mayo, reserve the rest for later. Season with salt and pepper to taste.
Place cooked rice in a serving bowl.
Then in a small non stick pan set over medium heat, add 1 tsp cooking oil. Pour in whisked eggs. Stir to break up the eggs and cook until soft and scrambled, about 2 minutes. Place cooked eggs over hot rice.
In the same pan set over medium heat, add remaining cooking oil. Add kimchi and sauté for 2 minutes until juices release. Place cooked kimchi over eggs in rice bowl.
Lastly place tuna mayo over kimchi. Sprinkle seaweed over top. Drizzle mayo and teriyaki sauce over top. Enjoy!
Suggest Equipment & Products
Large Non-Stick Pan
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