Spicy Tuna Bowl with Gochujang
I love whipping up this Spicy Tuna Bowl with Gochujang recipe for lunch or a hurried supper, it’s quick and easy! It takes less than 30 minutes to prepare and is both nourishing and satisfying.
For those of you who are unfamiliar with gochujang, it’s a Korean chilli paste that has become a staple in my kitchen. I love the flavour it adds, as well as its beautiful red colour. You can now find gochujang in many grocery stores.
Enjoy!
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- Preparation time: 15 minutes
- Cooking time: 5 minutes
- Servings: 4
Ingredients
Spicy Tuna with Gochujang
- 4 cans of tuna, 80 g each
- 1 tablespoon (15 ml) gochujang chili paste (or more to taste)
- 1/4 cup (55 g) light mayonnaise
- 1/4 cup (10 g) finely chopped fresh coriander
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon (5 ml) honey
- 1 small clove garlic, minced
- 1/4 teaspoon (1.25 ml) salt
Toasted Breadcrumbs
- 1/3 cup (40 g) panko breadcrumbs
- 1/4 cup (35 g) sesame seeds
Assembly
- 2 cups (420 g) cooked sushi rice
- 1 1/2 cups (225 g) shelled edamame, cooked
- 2 Lebanese cucumbers
- 2 green onions, sliced diagonally
- 1 avocado, cubed
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Preparation
Spicy Tuna with Gochujang
- Combine all the tuna ingredients in a bowl.
Toasted Breadcrumbs
- Heat a skillet over a medium-high heat and toast the panko breadcrumbs and sesame seeds for a few minutes, stirring frequently, until golden brown.
Assembly
- Place the rice in bowls, followed by the spicy tuna, edamame beans, cucumber, spring onions and avocado. Sprinkle with toasted breadcrumbs. Serve as is or with extra mayonnaise and/or soy sauce.
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