Name: Gochujang Tuna Rice Bowl with Quick Cucumbers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz canned tuna; 0.5 cup cooked jasmine rice; 1 large egg; 0.5 tbsp kewpie mayo; 1 tbsp gochujang; 1 cup cucumber; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 0.5 tsp white miso paste; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds

Gochujang Tuna Rice Bowl with Quick Cucumbers

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Gochujang Tuna Rice Bowl with Quick Cucumbers

Flaky tuna tossed in a spicy-savory gochujang sauce served over warm jasmine rice with crisp, vinegary cucumbers and a silky soft-boiled egg.

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NUTRITION

Protein

54.4g

Fat

18.6g

Carbs

43.4g

SERVINGS

1 serving

INGREDIENTS

6 oz canned tuna

0.5 cup cooked jasmine rice

1 large egg

0.5 tbsp kewpie mayo

1 tbsp gochujang

1 cup cucumber

1 tbsp rice vinegar

1 tsp toasted sesame oil

0.5 tsp white miso paste

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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PREPARATION

1
Bring a small pot of water to a boil, carefully lower in the egg, and simmer for 6 minutes and 30 seconds before transferring to an ice bath.
2
In a small bowl, whisk together the rice vinegar and sea salt, then toss with the sliced cucumbers and let sit to quickly pickle.
3
In a separate bowl, combine the drained tuna, gochujang, kewpie mayo, miso paste, and toasted sesame oil, mixing until the tuna is well coated.
4
Place the warm cooked jasmine rice in the center of a serving bowl.
5
Arrange the spicy tuna mixture and the quick-pickled cucumbers over the rice.
6
Peel the soft-boiled egg, slice it in half to reveal the jammy yolk, and place it on top.
7
Garnish the bowl with sesame seeds and black pepper before serving.