Kimchi Tuna Rice Bowl

Kimchi Tuna Rice Bowl

A quick and satisfying lunch made with pantry staples and leftover rice. Packed with flavour, ready in just 10 minutes, and perfect for busy days.

Prep Time 5 mins
Cook Time 0 min
📸 See it on Instagram

Ingredients

  • 1 bowl leftover cooked rice
  • 1 can tuna, drained
  • Kimchi
  • 1 tsp toasted sesame seeds
  • Soy sauce (adjust to taste)
  • Sesame oil
  • To serve
  • Roasted seaweed
  • Cucumber pickles
  • Pickled ginger
  • Furikake

Instructions

  1. Drain the canned tuna.
  2. In a bowl, combine the leftover rice, tuna, chopped kimchi and toasted sesame seeds.
  3. Add soy sauce, sesame oil and mix everything well.
  4. Transfer to a serving bowl.
  5. Sprinkle furikake on top
  6. Serve with roasted seaweed, cucumber pickles and pickled ginger on the side.
  7. Scoop the rice onto the roasted seaweed and enjoy!

💜 Tips for Kids

Skip the kimchi or use a smaller amount for a milder flavour. If your little ones aren’t fans of kimchi, replace it with sweet corn, cucumber or avocado instead. Serve with roasted seaweed so they can make their own little wraps, it’s a fun way to encourage independent eating.

📝 Amanda's Notes

Keep a can of tuna, a jar of kimchi and roasted seaweed in your pantry they’re lifesavers for those “I have nothing to eat” days, yet together they can become a satisfying meal in minutes.

🛒 Things That Help With This Recipe

https://collshp.com/purplebelll?view=storefront

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