Description
Tuna Mayo Deopbap is a quick and flavorful Korean tuna rice bowl featuring garlic butter tuna mixed with creamy Japanese mayonnaise, fresh avocado, and cucumber, all drizzled with sweet and savory unagi sauce and topped with crunchy furikake, green onions, toasted sesame seeds, and roasted seaweed flakes. This vibrant dish combines rich textures and umami flavors for a satisfying meal ready in just 15 minutes.
Ingredients
Main 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)
Vegetables & Toppings
- 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)
Instructions
- Prepare the Garlic Butter: Peel and finely mince the garlic cloves. Melt the salted butter over medium-low heat in a pan, then add the minced garlic and cook for 2-3 minutes until golden brown. Be careful not to overcook to avoid bitterness. Turn off the stove and let the garlic butter cool.
- Mix Tuna with Garlic Butter: Open and drain the canned tuna in a bowl. Once the garlic butter has cooled, add it to the tuna along with Japanese Kewpie mayonnaise and a dash of salt. Mix everything well to combine flavors. Set aside.
- Prepare the Vegetables: Remove the seed from the avocado and chop into small pieces. Cut the cucumber into bite-sized pieces. If using, finely chop the green onions and set aside.
- Make the Eel Sauce: In a small bowl, mix the unagi (eel) sauce with an equal amount of water to thin it out. Set aside for drizzling.
- Assemble the Rice Bowl: Place approximately 1½ cups of cooked rice into each serving bowl. For best results, reheat leftover rice before serving and let it cool slightly.
- Add Vegetables: Top the rice with the chopped avocado and cucumber, arranging them evenly.
- Add Garlic Butter Tuna: Scoop a generous portion of the garlic butter tuna mixture over the vegetables on top of the rice.
- Drizzle Sauces: Drizzle the thinned unagi sauce and additional Japanese Kewpie mayonnaise over the bowl to your liking.
- Finish with Toppings: Sprinkle green onions, toasted sesame seeds, homemade furikake, and crushed roasted seaweed snacks over the assembled bowl. Add sriracha chili sauce if you prefer some heat.
- Serve and Enjoy: Your Tuna Mayo Deopbap is now ready to enjoy. Mix all components together before eating for the best flavor combination.
Notes
- Make sure the garlic butter is cooled before mixing with tuna to prevent fishiness from developing.
- Use leftover rice that has been microwaved and slightly cooled for better texture.
- Substitute unagi sauce with a mixture of soy sauce and mirin if unavailable.
- Adjust sriracha quantity according to your preferred spice level or omit if you prefer a milder dish.
- Furikake can be purchased or homemade for authentic flavor; it adds extra umami and crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Rice Bowl
- Method: Stovetop
- Cuisine: Korean
