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Korean Tuna Rice Bowl

Canned Tuna Recipes

Bumble Bee Recipes - Korean Tuna Rice Bowl

Korean Tuna Rice Bowl

Add some veggies and Asian spice to your meal with a Korean Tuna Rice Bowl recipe. The addition of Bumble Bee® Solid White Albacore in Water and spices to your classic rice bowl is just what your dinner table has been missing.

Recipe by: Gina Chong

Prep Time: 15 minutes or less
Servings: 2-3


2 (5 oz.) cans Bumble Bee® Solid White Albacore in Water, drained
2 cups rice, cooked
2 eggs
1 zucchini
1 cup bean sprouts, fresh
1 cup carrots
1 cup dried seaweed, cut into strips
1/2 cup spinach
1 tbsp sesame oil
1½ tsp. garlic, minced
½ tsp sesame seeds
1 tsp salt
1 tsp olive oil

3 tbsp red pepper paste
1 tbsp lemon lime soda
1 tsp sugar
1 tsp sesame oil
½ tsp soy sauce
1 tsp sesame seeds
½ tsp lemon juice


Boil a medium pot of water. Place in bean sprouts and cook for 2-3 minutes. Once bean sprouts are cooked, remove from pot and place in a large mixing bowl filled with cold water. Let stand in cold water for 1-2 minutes, then drain.

In a large mixing bowl, combine bean sprouts, half of the minced garlic, half of the sesame oil, and half of the salt. Place to the side.

In your pot of boiling water, add spinach for 30 secs to 1 minute. Once cooked, turn off burner and move spinach into bowl with cold water. Drain and use hands to squeeze excess water out of spinach.

Combine spinach with other half of garlic, sesame oil, sesame seeds, and salt. Place to the side.

Add olive oil to frying pan over a medium-high heat. Once heated, sauté zucchini for 5-6 minutes or until tender. Season with salt. Repeat with carrots.

In the same frying pan, cook eggs sunny-side up and place on a plate.

To make sauce, mix all sauce ingredients together in a jar with lid.

Scoop a cup of rice into each bowl. Top with bean sprouts, spinach, zucchini, carrots, tuna, seaweed, and one egg. Drizzle sauce on top.