Tuna Mayo Rice Bowl

A Tuna Mayo Rice Bowl, also known as "Chamchi Mayo Deopbap," is a simple and delicious Korean dish that combines rice with a flavorful tuna mixture, often topped with various garnishes.


– 2 cans of tuna (in water or oil, drained) – 3 tablespoons mayonnaise – 1 tablespoon soy sauce – 1 tablespoon sesame oil – 1 teaspoon sugar

1 clove garlic, minced 1 green onion, finely chopped 1 teaspoon sesame seeds Salt and pepper to taste

2 cups cooked short-grain rice 1 sheet of roasted seaweed (gim/nori), cut into thin strips or crumbled 1 cucumber, thinly sliced or julienned 1 carrot, julienned 1 avocado, sliced (optional)

Pickled radish (danmuji), sliced (optional) 1 egg per serving, fried or poached (optional) Sriracha or gochujang (Korean red chili paste) for a spicy kick (optional)

 Prepare the Tuna Mayo Mixture: In a medium bowl, combine the drained tuna, mayonnaise, soy sauce, sesame oil, sugar, minced garlic, chopped green onion, and sesame seeds. Mix well until all ingredients are evenly combined. Taste and season with salt and pepper as needed.

Make the Batter: In a large bowl, combine the flour, sugar, salt, and baking powder. Add the egg and milk to the dry ingredients and mix until smooth. The batter should be thick but pourable. If it's too thick, add a little water to reach the desired consistency.

Prepare the Rice: – Cook the short-grain rice according to package instructions. Once cooked, fluff the rice with a fork and divide it into bowls.


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