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Korean Tuna Egg Mayo Snack

Korean Tuna Egg Mayo Snack

Recipe by Recipie Malaysia @recipiemy · Facebook

Imported by Arne Bakkevold on SeeMeCook

A quick rice snack combining tuna, sweet corn, Kewpie mayonnaise, and boiled eggs with light soy sauce. Hot sauce is optional; serve with seaweed.

1 servings5 minEast Asian

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Ingredients

  • 200 g Cooked white rice
  • 80 g Tuna, drained
  • 50 g Sweet corn
  • 25 g Kewpie mayonnaise
  • 8 g Light soy sauce
  • 3 Eggs (Boiled)
  • Hot sauce (Optional but recommended; amount not specified)
  • Seaweed (To serve; amount not specified)

Steps

  1. 1

    Prepare the rice, tuna, sweet corn, Kewpie mayonnaise, light soy sauce, and boiled eggs. Drain the tuna. The post also shows sodium chloride (salt), but gives no quantity.

  2. 2

    Combine the rice, tuna, sweet corn, mayonnaise, light soy sauce, and boiled eggs. Add optional hot sauce, then mix well.

  3. 3

    Serve with seaweed.

Notes

The visible video text also identifies sodium chloride (salt), but no amount is provided. The source does not specify whether to chop or mash the boiled eggs, or how to serve the mixed ingredients with the rice.

Nutrition per serving

800Calories
47gProtein
68gCarbs
37gFat
2gFiber
  • snack
  • quick
  • Korean-inspired
  • rice
  • tuna
  • no-cook assembly

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