Name: Tuna Mayo Deopbap (Korean Tuna Rice Bowl) Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Korean
Ingredients: 3 cups Cooked Rice (1½ cups per bowl); 1 can Tuna (170g); 3 tablespoons Salted Butter; 2 cloves Garlic; 1½ tablespoons Japanese Kewpie Mayonnaise; 1 tablespoon Unagi (Eel) Sauce (thinned with 1 tablespoon water); Salt (to taste); 1/2 Cucumber (1/4 cucumber per bowl); 1 Avocado (1/2 avocado per bowl); Green Onions (optional, finely chopped); Toasted Sesame Seeds; Furikake (homemade recommended); Roasted Seaweed Snacks (crushed into small flakes); Sriracha Chili Sauce (optional, for added spice); Additional Japanese Kewpie Mayonnaise (for drizzling)

Jump to Recipe· 4.1 from 88 reviews

If you’re looking to whip up something incredibly comforting, quick, and bursting with flavor, the Tuna Mayo Deopbap (Korean Tuna Rice Bowl) Recipe is an absolute winner. This delightful bowl marries creamy garlic butter tuna with fresh, crunchy veggies, fluffy rice, and irresistible toppings that will have you going back for seconds. It’s a harmonious blend of savory, creamy, and slightly sweet notes with a hint of that beloved Korean flair. Whether you’re pressed for time or just craving something cozy and wholesome, this Tuna Mayo Deopbap hits every spot perfectly.

Ingredients You’ll Need

The image shows a close-up of various ingredients arranged on a dark wooden surface. In the top right, there is a white bowl filled with light brown shredded meat. To the left of it, two square pale yellow blocks of soft butter rest on a small wooden plate. Below the butter, a small round bowl contains a shiny, thick dark sauce. To its left, a wooden bowl holds a pile of fluffy white rice. In the bottom left corner, a small metal cup filled with smooth, pale yellow mayonnaise stands out. Near the bottom center, there are several garlic cloves and heads with white papery skins. On the right side of the image, a dark green avocado and a long, glossy cucumber lie side by side. The whole setup sits on a dark wood table with visible grain texture. Photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple, fresh ingredients that come together effortlessly to create a symphony of textures and flavors. Each element adds a unique touch—from the rich garlic butter that elevates the tuna, to the crisp cucumber and creamy avocado balancing every bite.

1/2 Cucumber: Adds a refreshing crunch that brightens the dish beautifully.
1 Avocado: Creamy texture that melts in your mouth, perfectly complementing the tuna.
3 cups Cooked Rice: The comforting base that soaks up all the delicious sauces and toppings.
2 cloves Garlic: Minced and browned in butter, garlic brings warmth and a rich depth to the tuna.
3 tablespoons Salted Butter: Essential for creating the luscious garlic butter sauce that coats the tuna.
1 can Tuna (170g): Protein-packed and mild, perfect with creamy mayo and garlic butter.
1½ tablespoons Japanese Kewpie Mayonnaise: Adds creaminess with a subtle sweetness and tang.
Salt (to taste): A pinch enhances all the flavors without overpowering them.
1 tablespoon Unagi (Eel) Sauce: Provides a sweet-savory glaze that ties the bowl together; thin it with a tablespoon of water.
Sriracha Chili Sauce (Optional): For a spicy kick if you like a bit of heat.
Green Onions: Adds a fresh, mild onion flavor and vibrant color as a garnish.
Toasted Sesame Seeds: Nutty aroma and subtle crunch boost the dish’s texture.
Furikake: A savory Japanese seasoning that adds umami and an extra layer of flavor.
Roasted Seaweed Snacks: Crushed into flakes to sprinkle on top, enhancing the bowl with a salty crunch.

How to Make Tuna Mayo Deopbap (Korean Tuna Rice Bowl) Recipe

Step 1: Make the Garlic Butter Tuna

Begin by peeling and mincing your garlic cloves finely. Then melt the butter over medium-low heat and gently sauté the garlic until it’s a gorgeous golden brown—about 2 to 3 minutes. This step is crucial as it imparts that rich, nutty flair into the dish. Once done, set the garlic butter aside to cool completely; this prevents overpowering the tuna with heat and keeps the flavor fresh and balanced.

Step 2: Prepare the Tuna Mixture

Open your tuna can and drain out the excess liquid. Place the tuna in a bowl and add the cooled garlic butter, Japanese Kewpie mayonnaise, and a pinch of salt. Mix everything thoroughly but gently, ensuring every bit of tuna is coated in that luscious, creamy garlic butter goodness. This mixture is the heart of your Tuna Mayo Deopbap.

Step 3: Chop the Vegetables

Next, it’s time to prep your fresh veggies. Cut the avocado in half, remove the seed, and chop it into bite-sized pieces. Do the same with the cucumber, slicing it into small cubes to maintain a crisp texture. If you’re adding green onions, finely chop these as well—they bring a lovely pop of color and flavor that’s a fantastic contrast to the creamy tuna.

Step 4: Prepare the Eel Sauce

In a small bowl, mix the unagi sauce with a tablespoon of water to thin it out. This creates a delicate glaze that will marry all the ingredients in the bowl with a subtle sweetness and umami flavor.

Step 5: Assemble the Tuna Mayo Deopbap (Korean Tuna Rice Bowl) Recipe

Now for the fun part: assembling this gorgeous bowl. Start by spooning approximately 1½ cups of warm, cooked rice into each bowl. If you’re using leftover rice, be sure to microwave it first and let it cool slightly—it’ll hold up better when topped. Layer the chopped avocado and cucumber over the rice, then scoop generous dollops of your garlic butter tuna mixture on top.

Drizzle the thinned eel sauce and an extra swirl of Japanese Kewpie mayonnaise over everything. Finally, sprinkle your garnishes: green onions, toasted sesame seeds, furikake, and crushed roasted seaweed snacks for that perfect finishing touch.

How to Serve Tuna Mayo Deopbap (Korean Tuna Rice Bowl) Recipe

A close-up top view of a round silver metal bowl containing three main layers: at the bottom, light brown shredded tuna; in the middle, a small amount of golden brown minced garlic and oil spread unevenly; on top, a thick dollop of creamy off-white mayonnaise partially mixed into the tuna. A vintage, detailed silver fork rests inside the bowl on the left side, touching the mayonnaise and tuna. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The garnishes in this dish do more than just add eye appeal—they introduce layers of texture and flavor that take each bite from delicious to unforgettable. The green onions lend a mild zest, the sesame seeds bring crunch and a nutty aroma, while furikake and crushed seaweed add umami-packed bursts of seasoning. Don’t be shy with these toppings; they are what make this bowl sing.

Side Dishes

This bowl can happily stand on its own, but if you want to round out your meal, consider serving it with a bowl of miso soup or a simple kimchi side. Both pair beautifully, complementing the creamy tuna and fresh veggies while adding a traditional Korean touch that enhances the overall dining experience.

Creative Ways to Present

If you want to jazz things up, try serving your Tuna Mayo Deopbap in a cute stone or ceramic bowl to keep the rice warm and add rustic charm. You can also offer sriracha on the side for those who like a bit of extra heat. Another playful idea is to present the components deconstructed—you can let everyone build their own bowls, making it interactive and fun for gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover Tuna Mayo Deopbap is best stored in an airtight container in the refrigerator. Keep the rice and tuna mixture separate from fresh veggies to maintain optimal texture the next day. This way, when you’re ready to eat, you just combine them fresh for a bowl that tastes as bright as when first made.

Freezing

It’s not recommended to freeze this dish because the texture of avocado and the fresh vegetables won’t fare well after thawing. The rice and tuna mixture can technically be frozen, but you’ll lose some freshness. For the best experience, enjoy this recipe fresh or refrigerated within 24 hours.

Reheating

When reheating leftovers, warm the rice and tuna mixture gently in a microwave or on the stovetop until just heated through. Avoid overheating, especially when mixing back in the avocado or fresh cucumber, which should be added fresh to maintain their texture and flavor.

FAQs

Can I use fresh tuna instead of canned tuna?

Absolutely! Using fresh tuna will give the bowl a different texture and a more delicate flavor. You can quickly sear or grill fresh tuna, then mix it with the garlic butter and mayo for a more elevated twist.

Is there a substitute for unagi sauce?

If you don’t have unagi sauce, you can substitute with a mixture of soy sauce and a little honey or brown sugar to replicate the sweet and savory flavor. Adjust the sweetness to your taste and thin with water as needed.

Can I make this dish vegan?

To make a vegan version, swap out the tuna for mashed chickpeas or seasoned tofu, and replace butter with a plant-based alternative. Use vegan mayonnaise and adjust the toppings accordingly for a similar flavor profile without animal products.

How spicy is this dish?

The classic Tuna Mayo Deopbap itself is not spicy. However, if you love heat, adding sriracha chili sauce on top is a fantastic way to add a spicy punch without changing the dish’s base flavors.

What kind of rice works best?

Japanese short-grain rice or medium-grain sushi rice is ideal for this recipe because of its sticky texture, which helps hold the bowl together and absorb the sauces perfectly. Long-grain rice may be too loose and won’t have that signature chewy bite.

Final Thoughts

Tuna Mayo Deopbap (Korean Tuna Rice Bowl) Recipe is one of those dishes that feels like a warm hug after a busy day. It’s simple, flexible, and so satisfying in every bite, combining fresh ingredients with rich, comforting tuna in a way that’s truly special. I wholeheartedly encourage you to give it a try—whether for a quick lunch or a cozy dinner, this bowl will quickly become one of your favorite go-to meals. Happy cooking and even happier eating!