Spicy Brown Rice Seared Tuna Roll Bowl With Mango Chimichurri Recipes
SPICY BROWN RICE SEARED TUNA ROLL BOWL WITH MANGO CHIMICHURRI.
A delicious sushi dinner in 30 minutes? Yes, please.
Provided by Tieghan Gerard
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- 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.
- 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.
- Place the tuna on a clean surface and press the sesame seeds gently onto each side of the tuna to adhere.
- 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.
- 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!
Nutrition Facts : Calories 812 kcal, Carbohydrate 47 g, Protein 38 g, Fat 50 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 770 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving
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