Korean Spicy Tuna Rice Bowl Donburi Recipe

Korean spicy tuna rice bowl (donburi-style) takes the bold flavors of Korean gochujang and sesame-seasoned tuna and serves it over warm rice with fresh vegetables for a quick, satisfying meal. The tuna is seasoned raw in the style of a Korean bibimbap topping, making this bowl as fast as it is flavorful. Each serving has 32g of protein and comes together in just 15 minutes for a gluten-free, dairy-free weeknight dinner.

Ingredients

Spicy Tuna

• 400g sashimi-grade tuna or high-quality canned tuna (drained)
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp honey or coconut sugar
• 1 clove garlic, grated
• 1 tsp fresh ginger, grated

Bowl

• 2 cups (370g) short-grain white rice, cooked
• 1 cucumber, thinly sliced
• 1 cup (80g) shredded purple cabbage
• 2 spring onions, thinly sliced
• 1 tbsp sesame seeds
• 2 tsp sesame oil
• 1 sheet nori (seaweed), cut into strips (optional)
• 2 tbsp pickled ginger (optional)

Instructions

1. Cook rice according to package instructions. Fluff and keep warm.
2. If using sashimi-grade tuna: slice into 1cm cubes. If using canned: drain well and flake apart.
3. In a medium bowl, combine gochujang, tamari, sesame oil, rice vinegar, honey, garlic, and ginger. Whisk until smooth.
4. Add tuna to the sauce. Toss gently to coat. Let marinate for 5 minutes.
5. Toss shredded purple cabbage with 1 tsp sesame oil and a pinch of salt.
6. Divide warm rice between 4 bowls.
7. Top each bowl with seasoned tuna, sliced cucumber, dressed cabbage, and spring onions.
8. Sprinkle sesame seeds over each bowl. Add nori strips and pickled ginger if using.
9. Serve immediately.

Tips & Variations

• For the best flavor, use sashimi-grade tuna purchased from a reputable fishmonger or Japanese grocery store. If using canned, choose solid albacore tuna in water.
• Adjust gochujang to taste: 1 tbsp for mild, 3 tbsp for spicy. The heat level varies significantly by brand.
• Add a soft-boiled egg (ajitsuke tamago marinated in soy and mirin) for an extra protein boost.
• Serve over cauliflower rice for a low-carb version that keeps all the flavor.
• Swap tuna for salmon, canned mackerel, or seasoned ground beef for variety.

Nutrition Breakdown

Calories: 539 kcal

Protein: 31.9g

Fat: 6.3g

Carbs: 85.6g

Fiber: 2.6g

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