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Author Notes: For me, lunch is more about the art of compilation than cause for any actual cooking.
This assembly line meal combines the best of a Japanese rice ball (onigiri) with the bright, robust flavors of Korean maki (kimbap). A single-serving package of toasted laver provides for fresh seaweed that retains its crispiness without having to resort to the fancy sheets of laver that come individually wrapped in plastic with origami instructions. And the free-form style allows you to top it with whatever you please, in this case spicy tuna with a vegetal punch from perilla leaves and pickled daikon. (This lunch owes a lot to the spicy tuna kimbap at Emo's in NYC's Koreatown.) - nightkitchen —nightkitchen
Food52 Review: If you’re looking for a lunchtime change of pace, this could be it. It is fresh and light, with a bit of a kick. The herbs go nicely with the pickled daikon and toasted laver, and the rice and fish fill you up without weighing you down. It helps to cook your rice so that it is sticky. Instead of the single-serving package, you could cut larger sheets of toasted seaweed into smaller pieces. This lunch can be prepared quickly, and if packed carefully travels well. The act of putting together as you eat will slow you down, and make for a nice break. – SallyCan —The Editors
cup cooked rice (I like white short grain mixed w/barley, and brown rice is good too)
small can of tuna packed in olive oil
sriracha to taste
salt and pepper to taste
Korean perilla leaves (sometimes labeled as "wild sesame leaves")
single-serving package of toasted seaweed
- Drain tuna from oil, mix with mayonnaise and sriracha, season with salt and pepper.
- Cut pickled daikon into slices less than 1/4 inch thick. Chiffonade or tear strips of perilla.
- When ready to eat, put some rice on one square of toasted seaweed, top with a portion of the spicy tuna, daikon, and perilla. Fold like a taco and eat!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Brown Bag Lunch