Korean-inspired · beginner
Spicy Perilla Leaf And Tuna Rice Bowls
A quick, vibrant rice bowl featuring seasoned flake tuna, fragrant fresh perilla leaves, crisp cucumber, and a spicy chili-mayo dressing.
- PREP TIME
- 10 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a mixing bowl, combine drained tuna, gochugaru, tamari, grated garlic, and sesame oil. Mix with a fork to break into flakes.
- 02
Divide warm short-grain white rice evenly among four serving bowls.
- 03
Arrange a handful of julienned cucumber on one side of each rice bowl.
- 04
Mound the seasoned tuna mixture generously in the center of each bowl.
- 05
Top each bowl with a large cluster of shredded perilla leaves.
- 06
Drizzle halal mayonnaise over the tuna and garnish, then serve immediately to mix before eating.
A LITTLE KITCHEN KNOW-HOW
Cold Mix Assembly
Layering hot cooked rice with cold seasoned proteins and fresh raw herbs preserves texture contrast while releasing herb aromatics.
Notes from the kitchen
- Perilla leaves offer an herbal, minty-anise flavor that cuts through the richness of the tuna and mayonnaise.
- Warm rice helps release the aromatic oils of the shredded perilla leaves when served.
- Original home-cooking adaptation inspired by Korean-inspired; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
