Chinese Food

Tuna Mayo Deopbap (Korean Tuna Rice Bowl)

Published: 23. February 2021 – Modified : 23. February 2021

A quick and easy 15-minute recipe for a bowl of tuna mayonnaise rice (deopbap) with garlic butter, tuna and vegetables on a bed of rice, drizzled with mayonnaise and sweet soy sauce.

Although I love to cook, there are days when I don’t feel like being in the kitchen, and then a quick and easy meal with minimal cooking is just what I need, especially if it’s comfort food. If you have leftover white rice, there are even fewer settings and preparations for these dipped rice dishes. Most of the flavors come from Japanese umami kewpie mayonnaise and eel sauce, but if you don’t have eel sauce, you can replace the eel sauce with diluted gochujang or make a quick teriyaki sauce that basically consists of soy sauce, sugar, corn syrup and a little garlic if you want a little flavor.

These rice bowls are also very easy to pack for work and make a delicious lunch. Prepare everything in advance and store rice and tuna/avocado/cucumber separately in the fridge. In the morning, heat the rice in the microwave and let it cool slightly. Put it in a lunch box, once the rice has cooled a bit, add veggies, tuna and sauces, and you’re ready for dinner – no heating needed for the meal! It is important to make sure the rice is not too hot before adding the tuna, as the heat causes a fishy smell.

INGREDIENTS FOR THEOPBAP

  • Tuna – You can also use other canned fish, such as salmon or sardines in oil.
  • Rice – I usually use the recipe for sushi rice, but you can also use jasmine rice.
  • Kewpie Mayo – Japanese mayo really makes this deopbap recipe. I prefer it to regular mayonnaise because of the extra umami the GMS gives. You can certainly use regular mayonnaise, but try not to use Miracle Whip – it tastes sweeter and is less buttery. You can also try my spicy mayo with sriracha recipe if you want to spice up your rice bowl.
  • Eel sauce – If you don’t have eel sauce, you can replace it with gochujang. Gochujang is slightly sweeter and spicier, but is still a delicious sauce.
  • Garlic – There is no substitute for garlic, and I would definitely use it for tuna. It gives the fish a good flavor.
  • Butter – I like to use salted butter for flavor. A healthier alternative to using butter is to fry the garlic in an oil with a high smoke content, for example. B. Avocado Oil. Do not use olive oil, as it tastes very strong and can replace a bowl of rice.
  • Cucumber / Avocado – For all rice bowls, I prefer to keep my veggies simple and only use cucumber and avocado. The cucumbers give the dish a crunchy freshness, and the avocado gives it a nice buttery note.
  • Green onions/sesame seeds/frikake – I usually just use green onions, but occasionally I use toasted sesame seeds, frikake, and chopped seaweed. Mount the top in the way that suits you best. If you’re in the mood for adventure, I also have a homemade furikake recipe.
  • Sriracha – No need to spice things up

TUNA IN GARLIC OIL

To give canned tuna a little more flavor, I like to add herb butter. Garlic butter literally only takes a few minutes and adds a lot of extra flavor to a bowl of rice and is well worth the extra effort. Once the garlic butter has cooled, I mix it with the tuna with a little Jeperski mayonnaise to get some cream. Any time you mix something spicy with canned fish, it brings a fishy smell and sometimes a fishy taste – if you want to avoid this, you should wait until the garlic oil has cooled before mixing it with the fish. You can make this garlic-tuna mayonnaise ahead of time and keep it in the refrigerator for a week, but personally I like it better fresh, just after it’s made.

ASSEMBLY OF RICE BOWLS

To put together a bowl of rice, I like to arrange it in layers in the following order: I put the rice on the bottom, then the vegetables on the rice, then I put the tuna on the vegetables and garnish with sauce and mayo drizzle and on top. There are no set rules for putting together a bowl of rice, you can arrange the ingredients side by side or in layers as you like – have fun! Keep in mind that you usually want to do sauce, mayonnaise, and toppings at the very end so that the flavors are better distributed while eating.

This rice bowl with tuna and mayonnaise (deopbap) is very customizable, and you can certainly substitute vegetables or starchy foods – be creative and use your favorite ingredients! I used quinoa and bulgur for the starch, and both taste great. I even made it without the starch when I wanted to make it light and mix it with the vegetables. I’m sticking with the cucumber and avocado because I love the crunch of the cucumber and the softness of the avocado, but you can definitely swap them out for any vegetable you like. On lazy days, I like to use salad mixes and throw them over the rice so I don’t have to cook the vegetables.

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Tuna deopbap mayonnaise (rice bowl with Korean tuna)

A quick and easy 15 minute recipe for a bowl of rice with tuna mayonnaise (deopbap) with garlic butter, tuna, vegetables on a bed of rice and drizzled with mayonnaise and sweet soy sauce.

Cooking time 10 minutes

Cooking time 5 minutes

Total duration 15 minutes

Basic course

Asian cuisine

Serve 2 cups

Calories 785 kcal

INGREDIENTS

Points/Belt (Choose a combination)

INSTRUCTIONS

Making tuna with garlic butter

  • Peel and finely chop the garlic cloves.
  • Melt the butter in a saucepan over medium-low heat. Add the chopped garlic and cook for 2 to 3 minutes or until golden. Don’t overcook it, it will still cook when you turn off the oven. Let it cool.
  • Open a can of tuna and drain it. Put it in a bowl.
  • Add the cooled garlic oil, mayonnaise and a pinch of salt to the tuna and mix well. Set aside (make sure the oil has cooled before you mix it with the tuna, otherwise the heat will burn the fish).

Cooked vegetables

  • Remove the avocado seeds and cut into small pieces.
  • Cut the cucumber into small pieces and set aside.
  • (optional) If using green onions, finely chop and set aside.

Assemble the rice bowl

  • Add about 1½ cups of cooked rice to the bowl. If you’re using leftover rice from the fridge, heat it in the microwave first and let it cool a bit before adding the ingredients.
  • Put some avocado and cucumber on the rice.
  • Spoon a little garlic tuna on the vegetables.
  • Drizzle with eel sauce and mayonnaise
  • Gather various toppings (green onions, sesame seeds, furikake, crushed seaweed morsels) and sprinkle them over the sauce.
  • Have fun!

COMMENTS

  • Japanese mayonnaise really makes this dish. I prefer it to regular mayonnaise because of the extra umami that msg gives. You can certainly use regular mayonnaise, but try not to use Miracle Whip – it tastes sweeter and is less buttery. You can also try my spicy mayo with sriracha recipe if you want to spice up your rice bowl.
  • In this recipe you can also replace tuna with other canned fish, such as canned salmon or sardines with oil.
  • I like to use the recipe for sushi rice, but you can also use jasmine rice.
  • If you don’t have eel sauce, you can replace it with gochujang. Gochujang is slightly sweeter and spicier, but is still a delicious sauce.
  • If you want to prepare it for lunch at work, prepare everything ahead of time and store the rice and tuna/avocado/cucumber separately in the fridge. In the morning, heat the rice in the microwave and let it cool slightly. Put it in a lunch box, once the rice has cooled a bit, add veggies, tuna and sauces, and you’re ready for dinner – no heating needed for the meal! It is important to make sure the rice is not too hot before adding the tuna, as the heat causes a fishy smell.

POWER

Serve: 1 cup Calories: 785kcal Carbs: 79g Protein: 26g Fat: 41g Saturated fat: 15g Trans fat: 1g Cholesterol: 80mg Sodium: 783mg Potassium: 864mg Fiber: 8g Sugar: 3g Vitamin A : 781IU: Vitamin C: 13mg Calcium: 74mg Iron: 3mg

Tags deopbap recipe, easy rice bowl recipe, rice bowl with tuna mayonnaise, deopbap recipe, rice bowl with tuna mayonnaise

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