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- ✔Dongwon Authentic Korean Light Standard Canned Tuna 250g€5.99
- ✔FG Authentic Thai Sriracha Chili Sauce Original - 455ml€4.95
- ✔Kewpie Authentic Japanese Mayonnaise 450g€7.20
- ✔INAKA Authentic Chinese Whole Pickled Radish - Danmuji 500g€3.99
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동원 라이트스탠다드 참치 250g
×1 - ↳ Dongwon Light Standard Tuna 250g — holds just enough oil so it turns moist and tender when mixed with mayo, the perfect bowl topping.
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FG 스리라차 칠리소스 오리지널 455ml
×1 - ↳ FG Sriracha Chili Sauce Original 455ml — balanced heat with gentle garlic notes that pair perfectly with the creamy mayo.
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큐피 마요네즈 450g
×1 - ↳ Kewpie Mayonnaise 450g — an egg-yolk-based Japanese mayo that's rich and umami-packed for that authentic tuna-mayo taste.
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INAKA 통단무지 500g
×1 - ↳ INAKA Pickled Radish 500g — crunchy, tangy bites that cut through the spicy-creamy richness; the essential side.
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Rice or instant rice
arroz -
Scallion
cebolleta -
Roasted seaweed (nori)
alga nori -
Sesame oil
aceite de sésamo -
Sesame seeds
semillas de sésamo -
2 bowls of warm cooked rice
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A few drops of sesame oil (optional)
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Seaweed flakes or chopped scallion (optional)
Cook 2 bowls of rice or heat instant rice. The rice should be warm so the tuna-mayo softens and blends in — microwave cold rice for 1 min 30 sec.
Open the 250g Dongwon tuna can and press the lid to drain about 70% of the oil. Don't squeeze it bone-dry, or it turns dry and crumbly.
Put the tuna in a bowl and break it up lightly with a fork. Don't mash it too fine — keep some texture.
Add 3 tbsp (about 45g) of Kewpie mayo and mix until the tuna is creamy and coated. Add 1 tbsp more if it looks dry.
Add 1–2 tsp of FG sriracha and mix. Not sure about heat? Start with 1 tsp. It's done when the red color spreads evenly through the tuna.
Slice the INAKA pickled radish thinly, about 5mm. Thick slices taste too salty, so keep them thin.
Put warm rice in a bowl and gently flatten the top with the back of a spoon to make room for the topping.
Mound the tuna-mayo in the center of the rice. Leaving a bit of rice visible makes it tastier once mixed.
Drizzle a little more sriracha in a zigzag over the top for extra heat and color. Love spice? Add more here.
Arrange the pickled radish around the edge and finish with seaweed flakes, scallion or sesame if you have them. A few drops of sesame oil lift the aroma beautifully.
Right before eating, gently mix everything so the tuna-mayo, rice and sriracha combine evenly. Enjoy while hot.
Is it too spicy? Can I adjust the heat?
Yes, control it with the sriracha. Mild = 1 tsp, spicy = 2 tsp or more. For kids, skip the sriracha and use just mayo.
How many servings is this?
This recipe serves 2, but the kit's ingredients let you make the tuna-mayo several times, so it actually stretches to 4+ servings.
How do I store leftovers?
Keep tuna-mayo in an airtight container in the fridge for up to 2 days. Cook fresh rice each time you serve. The pickled radish lasts 2+ weeks refrigerated after opening.
Can I swap the tuna or mayo?
Water-packed tuna works but is less moist. Regular mayo works too, but Kewpie is richer and more umami.
What kitchen tools do I need?
Just a bowl, a fork (or spoon), a can opener, measuring spoons, and a cutting board and knife. Heat is only needed for the rice.
Can beginners and kids make it?
Absolutely — almost no cooking, just mix and spoon on top, so it's perfect for beginners. Let kids help mix the tuna and add toppings.