Kimchi Tuna Rice Bowls
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 4
Difficulty: Easy
Cuisine: Korean-inspired

Description:
Fast rice bowls with tuna, kimchi, cucumber, avocado, sesame, and a gochujang-lime sauce for a high-protein lunch with fermented crunch.

Ingredients:
- 2.00 Tablespoon lime juice
- 4.00 Cup cooked rice
- 1.00 Piece cucumber
- 0.50 Cup scallions
- 2.00 Teaspoon sesame seeds
- 1.00 Tablespoon sesame oil
- 1.00 Piece avocado
- 10.00 Ounce tuna
- 1.50 Cup kimchi
- 2.00 Tablespoon gochujang

Instructions:
<ol><li>Divide warm rice among four bowls.</li><li>Flake tuna with a fork and spoon it over the rice.</li><li>Add kimchi, cucumber, avocado, and scallions.</li><li>Whisk gochujang, lime juice, sesame oil, and 2 tablespoons water until smooth.</li><li>Drizzle the sauce over the bowls.</li><li>Finish with sesame seeds and serve immediately.</li></ol>

Notes:
<ul><li>Use kimchi you already like because it drives the flavor of the bowl.</li><li>For meal prep, store rice, tuna, kimchi, and sauce in separate containers.</li><li>Low-sodium tuna helps keep the bowl balanced because kimchi is already salty.</li></ul>

Source: https://recipesworthcooking.com/kimchi-tuna-rice-bowls/export/