Spicy Brown Rice Seared Tuna Roll Bowl with Mango Chimichurr

• servings: 4 servings
• active time: 25 minutes
• total time: 30 minutes

Ingredients

1 mango (diced)

1/2 cup fresh cilantro (chopped)

1 Fresno chile pepper (seeded + chopped)

1 clove garlic (minced or grated)

1/4 cup low sodium soy sauce (plus more for serving)

1/4 cup rice vinegar

1/4 cup toasted sesame oil

juice of 1 lime

1/2 cup tahini

2 tablespoons sriracha

1 pound sushi grade tuna

1/4 cup black or white sesame seeds

2 teaspoons sesame oil

2-3 cups cooked brown rice

1 cucumber (cut into matchsticks)

4 radishes or daikon (sliced)

1 avocado (sliced)

4 thinly sliced or crumbled nori sheets

Directions

Mango Chimichurri

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.

Tuna

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

• Calories: 812 kcal
• Total Fat: 50 g
• Saturated Fat: 7 g
• Cholesterol: 43 mg
• Sodium: 770 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 9 g
• Total Sugars: 8 g
• Protein: 38 g