Korean Tuna Rice Bowl

korean tuna lunch bowl

The Korean Tuna Rice Bowl, yes it’s a rice bowl but we promise you by eating it you won’t become some zen, smoothie drinking, smug goddess. This is a delicious, filling and healthy pack-lunch or dinner. It doesn’t come with a week long mediation retreat.

You can include any vegetables you fancy and it’s the ideal way to use up leftovers. Most of the other ingredients, if they aren’t already in your cupboard, are great staples to make delicious asian inspired dishes like this. Gochujang can be picked up at most asian shops, or in specialist sections of the supermarket. It’s great for marinating pork belly (we know it’s not fish) , or packing a punch in sauces.

Tinned tuna is a kitchen saviour of ours. One of the questions we get asked, or more a statement made, is that fish is too expensive to eat regularly. Tuna is cheap, nutritious and readily available at most corner shops.

Let us know if you make our Korean Tuna Rice Bowl in the comments, or tag us on Instagram @gillsgillsgills .

korean tuna rice bowl

Korean Tuna Rice Bowl serves 2

Ingredients (serves two):

Tuna mix:

  • 1 x tin tuna
  • 1 tsp gochujang
  • 2 tbsp mayo
  • splash of soy

Salad dressing ( this also works great as a dipping sauce for summer rolls)

  • 2 tbsp soy
  • 2bsp sesame oil
  • pinch of chilli flakes
  • 2 tsp honey

The bowl

  • 2 x portion of rice
  • mix of raw veg (we used carrots cucumber, onion, )
  • dried seaweed ( a few teaspoons)
  • 2 egg


  1. Cook your rice according to pack instructions and leave to cool.
  2. Boil an egg depending of your preference. We’d suggest a 7 minute soft boiled would be perfect for this.
  3. In a bowl mix together the tuna with the other ingredients. Taste to test.
  4. Whisk together the salad dressing with a fork and taste to test. If it seem a little strong feel free to add a tiny dash of water.
  5. Now it’s time to build you bowl, start with the rice as you base and build from there. The vegetables can be adapted to your tastes, or what you have in the fridge.
  6. Once the veg and rice is in place, top with the tuna, dried seaweed and the egg. You’ll see in our picture a little extra topping this was a lumpfish caviar we’re testing out that we picked up in  Tesco. Whilst it definitely enhanced the dish, we’re not rushing out to get it again.
  7. If you’re serving straight away drizzle that dressing on, but if not pop it in a little jar or dressing pot and wait until you’re ready to eat.

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