A quick and satisfying rice bowl packed with fresh, savory flavors and plenty of texture. House Reserve Seaweed Kimchi adds a bold, tangy flavor that pairs perfectly with tuna, creamy avocado, crisp cucumber, and a fried egg. Finished with roasted seaweed and a drizzle of sesame oil, this easy bowl comes together in minutes for a simple lunch or dinner.
INGREDIENTS (serves 1)
- 1 cup cooked rice
- 1 can tuna, drained
- ½ cup House Reserve Seaweed Kimchi, roughly chopped
- ½ small cucumber, chopped
- ½ avocado, sliced
- 1 large egg
- ½ teaspoon sesame oil
- Roasted seaweed sheets, for serving
- Green onions and toasted sesame seeds, for garnish
DIRECTIONS
- Add the cooked rice to a serving bowl.
- Arrange the tuna, chopped cucumber, sliced avocado, and House Reserve Seaweed Kimchi over the rice.
- Place the roasted seaweed sheets along the side of the bowl.
- Fry the egg to your preferred doneness and place it on top.
- Drizzle with sesame oil and garnish with sliced green onions and toasted sesame seeds.
- Mix everything together before eating, or scoop the rice and toppings into the roasted seaweed for the perfect bite.
Fresh, savory, creamy, and crunchy, this seaweed kimchi tuna bowl is an easy meal with minimal prep. House Reserve Seaweed Kimchi brings tangy, fermented flavor that pairs perfectly with savory tuna, creamy avocado, crisp cucumber, a fried egg, and roasted seaweed.