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Ricecooker Recipe
Spicy Tuna Cabbage Rice Bowl
The trick is piling in way more cabbage than rice. It cooks down into this crunchy, saucy, slightly spicy bowl that’s ready in 10 minutes flat.
Ingredients
- 1 serving leftover rice
- A generous amount of cabbage (more cabbage than rice!)
- Korean chili powder, to taste
- 2 tbsp tuna fish sauce
- 2 tbsp oyster sauce
- 3 eggs
- Chopped green onions and sesame seeds, for garnish
- Mayo, for drizzling
Instructions
1
Add the leftover rice, cabbage, Korean chili powder, tuna fish sauce, and oyster sauce into the rice cooker, then mix well.
2
Crack 3 eggs on top and cook on Multi-Cook mode for 10 minutes.
3
Garnish with chopped green onions and sesame seeds.
4
Drizzle with mayo before serving.
Tip. Maximize the cabbage! It gives the perfect crunchy texture and keeps the bowl from feeling too heavy.
