Spicy Brown Rice Seared Tuna Roll Bowl
Ingredients
Mango Chimichurri
-
1
whole
mango, diced
-
½
cup
fresh cilantro, chopped
-
1
whole
Fresno chile pepper, seeded and chopped
-
1
clove
garlic, minced or grated
-
¼
cup
low sodium soy sauce
-
¼
cup
rice vinegar
-
¼
cup
toasted sesame oil
-
1
whole
lime, juiced
Tuna and Bowl Ingredients
-
½
cup
tahini
-
2
tablespoons
sriracha
-
1
pound
sushi grade tuna
-
¼
cup
black or white sesame seeds
-
2
teaspoons
sesame oil
-
2-3
cups
cooked brown rice
-
1
whole
cucumber, cut into matchsticks
-
4
whole
radishes or daikon, sliced
-
1
whole
avocado, sliced
-
4
sheets
nori, thinly sliced or crumbled
Instructions
- Prepare the mango chimichurri by mixing mango, cilantro, Fresno pepper, garlic, soy sauce, rice vinegar, sesame oil, and lime juice in a bowl.
- For the tuna, mix tahini and sriracha in a small bowl, adding water until smooth.
- Press sesame seeds onto each side of the tuna.
- Heat sesame oil in a skillet over high heat and sear the tuna for 1 minute on each side.
- Remove the tuna from the skillet, let it cool slightly, and then slice thinly.
- To assemble, divide cooked brown rice among bowls and top with sliced tuna, cucumber, radishes, avocado, and nori.
- Serve with the spicy sriracha sauce and mango chimichurri.
Nutrition Facts (estimated)
Servings
4
Calories
812
Total fat
40g
Total carbohydrates
70g
Total protein
40g
Sodium
800mg
Cholesterol
60mg
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