Kimchi Tuna Rice Bowl

Ingredients

• 1 bowl leftover cooked rice
• 1 can tuna, drained
• Kimchi
• 1 tsp toasted sesame seeds
• Soy sauce (adjust to taste)
• Sesame oil
• To serve
• Roasted seaweed
• Cucumber pickles
• Pickled ginger
• Furikake

Instructions

1. Drain the canned tuna.
2. In a bowl, combine the leftover rice, tuna, chopped kimchi and toasted sesame seeds.
3. Add soy sauce, sesame oil and mix everything well.
4. Transfer to a serving bowl.
5. Sprinkle furikake on top
6. Serve with roasted seaweed, cucumber pickles and pickled ginger on the side.
7. Scoop the rice onto the roasted seaweed and enjoy!