Tuna and Pumpkin Bento
A charming bento of pumpkin-blended rice balls dabbed with gochujang and wrapped around tuna, garnished with seaweed, plus egg-filled chili ringlets for a sweet-savory lunchbox.
Instructions
- 1
Steam the pumpkin slices until cooked.
- 2
Cut the green and red peppers into rings, preferably choosing larger peppers (sweet peppers are also fine, though they might be a bit too big and not as cute).
- 3
Heat oil in a pan and add chili rings, beat the eggs and add the egg mixture, add a little water, cover and simmer until cooked.
- 4
Add the pumpkin into the rice and mix.
- 5
A little June Xiang Korean-style spicy sauce was spread inside the rice ball.
- 6
Place the tuna and wrap it up.
- 7
Just decorate with seaweed and pack it into a box.
- 8
Delicious.
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Ingredients
Main Ingredients
- Pumpkin100g
- Tuna1 can
- Egg1 piece
- rice1 bowl
- Green pepper1/2 piece
- Red bell pepper1/2 piece
Seasonings
- Korean chili pasteto taste