halfbakedharvest4.8
Spicy Brown Rice Seared Tuna Roll Bowl with Mango Chimichurri.
A delicious sushi dinner in 30 minutes? Yes, please.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 25 min🔥 Cook: 5 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Mango Chimichurri
mango (diced)1
2
In a bowl, combine the mango, cilantro, fresno pepper, garlic, soy sauce, rice vinegar, toasted sesame oil, and lime juice. Keep stored in the fridge for up to 1 week.
mango (diced)1garlic (minced or grated)1 clovecup toasted sesame oil1/4sesame oil2 teaspoons
3
Tuna
4
In a small bowl, stir together the tahini and sriracha. Add water, 1 tablespoon at a time, until the sauce is smooth and pourable. Cover with plastic wrap and set aside.
sriracha2 tablespoons
5
Place the tuna on a clean surface and press the sesame seeds gently onto each side of the tuna to adhere.
6
Heat a large skillet over high heat. Add the sesame oil and when the oil shimmers, add the tuna. Sear the tuna for ⏱️ 1 minute per side. Remove the tuna from the skillet. Let cool slightly, then slice thinly.
cup toasted sesame oil1/4sesame oil2 teaspoons
7
To assemble. Divide the rice among bowls and top with sliced tuna, cucumber, carrots, radishes, avocado, and nori. Serve with the spicy sriracha sauce and the mango chimichurri. Eat!
cucumber (cut into matchsticks)1avocado (sliced)1sriracha2 tablespoonsmango (diced)1
Nutrition Facts
calories
812 kcal
fat Content
50 g
serving Size
1 serving
fiber Content
9 g
sugar Content
8 g
sodium Content
770 mg
protein Content
38 g
cholesterol Content
43 mg
carbohydrate Content
47 g
saturated Fat Content
7 g
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