Direct answer: Mix drained tuna with gochujang, mayonnaise, soy sauce and sesame oil, then serve it over hot rice with sliced cucumber, spring onion and sesame seeds.
This gochujang tuna rice bowl is a practical lunch built from tins and fridge basics. The sauce is spicy, savoury and slightly creamy, while cucumber keeps the bowl fresh.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 1 tin tuna, drained
- 1 tbsp gochujang
- 1 tbsp mayonnaise or Greek yoghurt
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar or lime juice
- 1 portion hot rice
- 1/3 cucumber, sliced or diced
- 1 spring onion, sliced
- Sesame seeds or crushed seaweed, optional
Method
- Stir the gochujang, mayonnaise, soy sauce, sesame oil and vinegar together in a bowl.
- Add the drained tuna and mix until evenly coated.
- Spoon hot rice into a bowl.
- Top with the spicy tuna, cucumber and spring onion.
- Finish with sesame seeds or seaweed if using.
- Serve immediately, mixing the tuna through the rice as you eat.
Notes
Gochujang varies in heat, so start with less if you are unsure. Greek yoghurt makes the bowl lighter but tangier. For a bigger meal, add a fried egg or edamame.
Storage: Keep the tuna mixture covered in the fridge and eat within 1 day. Store rice separately, cool it quickly, and reheat until piping hot if serving later.