This Sunny Egg Fusion Protein Salad is a vibrant, nutrient-packed bowl that brings together the best flavors from Korean, Japanese, and Western cuisine. The dish features a perfectly fried sunny-side egg surrounded by colorful, fresh ingredients like tuna, kimchi, cucumber ribbons, creamy avocado, sweet corn, cherry tomatoes, and seasoned seaweed. Each component adds its own unique texture, creating a balanced meal high in protein, healthy fats, and essential vitamins. It’s quick to assemble, visually stunning, and perfect for lunch, dinner, or a nourishing post-workout bowl.
Ingredients
For the Salad Bowl
- 1 large egg (sunny-side up)
- ½ cup canned tuna (drained, flaked)
- ½ cup kimchi
- ½ cup corn kernels
- ½ avocado, sliced or formed into a rose
- ½ cup cherry tomatoes, halved
- ½ cucumber, sliced into ribbons
- ¼ cup seasoned seaweed (Korean-style gim)
- 1 tbsp chopped chives or parsley (optional)
For the Light Dressing
- 1 tbsp olive oil
- 1 tsp rice vinegar or lemon juice
- ½ tsp soy sauce
- ¼ tsp black pepper
- ½ tsp sesame oil (optional, for Asian flavor)
- A pinch of sesame seeds
Method
1. Prepare the Sunny-Side Egg
Heat a non-stick pan with a tiny amount of oil. Crack in the egg and cook on low heat without flipping. Cover for 30 seconds to set the whites while keeping the yolk shiny and runny. Slide it out carefully and place it at the center of your bowl.
2. Make the Cucumber Ribbons
Use a vegetable peeler to slice long ribbons of cucumber. Roll each ribbon gently to form small spirals and place them on one side of the bowl for a beautiful presentation.
3. Prepare the Tuna
Drain canned tuna well and shred it with a fork. Add a pinch of black pepper or herbs if desired. Keep it plain for a cleaner flavor, or add ½ tsp mayo for creaminess.
4. Arrange the Fresh Ingredients
Place the tuna, kimchi, corn, avocado slices, cherry tomatoes, and seaweed around the egg in separate sections. Keep each ingredient neatly grouped to create a colorful, balanced presentation.
5. Mix the Dressing
Whisk together olive oil, rice vinegar, soy sauce, black pepper, sesame oil, and sesame seeds. Taste and adjust seasoning based on your preference — more vinegar for tang, more soy for saltiness, or more sesame oil for aroma.
6. Drizzle and Serve
Drizzle the dressing lightly over the entire bowl, especially the tuna, corn, and avocado. Sprinkle chopped chives, parsley, or extra sesame seeds on top. Serve immediately so the egg yolk stays beautifully runny.
Chef’s Tips
- Perfect egg: Cook on low heat and cover briefly to keep the yolk bright and glossy.
- Cucumber ribbons: Choose long cucumbers; thinner slices roll more easily.
- Kimchi balance: Use mild kimchi if you prefer less heat or strong kimchi for bold flavor.
- Avocado browning: Add a drop of lemon to keep the slices green and fresh.
- Crunch factor: Add roasted peanuts or crispy onions on top for texture.
- Meal prep: Store all ingredients separately; assemble fresh for best taste.
