Sushi dinner in 30 minutes? Yes, please.
OkOK, so I know that technically this is not sushi, but it has all the amazing flavors of a spicy tuna roll, just in bowl form! You guys remember yesterday how I mentioned that my younger brother Red is really into sushi? Well, I made these Spicy Brown Rice Seared Tuna Roll Bowls over Christmas in an attempt to try to satisfy Red’s sushi craving. I’m personally all about bowl foods, but I’m not even going to try to sugar coat it, Red was pretty bummed that I didn’t roll them up like a real sushi joint. I also don’t think he was crazy about the seared tuna. But just about everyone else in the house, including myself, fell head over heals for these bowls.
Don’t get me wrong, Red ate them and enjoyed this recipe, but he is all about the real deal sushi. Which is why on Sunday night I finally went for it, and made REAL sushi rolls. I’m talking raw fish, sushi rice, nori and all. If you follow me on Instagram Stories then you saw my three pans of homemade sushi. I have no idea why, but I have a real soft spot for my two younger brothers. They can get me to make them just about anything.
Anyway, the point is that while I did make these bowls before I had ever made actual rolled sushi, I am still whole heartedly in LOVE with this recipe, this is my kind of recipe. Like I said, I love bowl foods, especially when the bowls are colorful and piled high like this one. I can’t get enough.
Side Note: how do you guys feel about making homemade sushi rolls? I’ve been going back and forth in my head about whether I should think up a creative sushi recipe to share with you guys. Would you be into a real deal homemade sushi recipe? Let me know your thoughts!
First things first, I am just not a fan of mayo in any which way. Plus, it’s Healthy January, and mayo just does not cut it as healthy. So, me being me, I had to put my own spin on this spicy tuna bowl. For my spicy sauce I made a “tahini mayo”, which honestly is a million times better than the real thing. It’s simple, delicious, spicy (from the Sriracha) and so easy to mix up. You’re going to love it.
For the bowls themselves, they are a simple mix of brown rice, seared sesame seed crusted tuna, avocado, and veggies. I love searing my tuna in the winter months because I’m all about warm foods. It’s freezing up here, and warm eats are a must. Plus, coating the tuna in sesame seeds and then quickly searing it adds so much flavor. The tuna gets lightly warmed while the sesame seeds get golden toasted…perfection.
The secret to this bowl…the mango chimichurri. I know it sounds kind of odd, but this may just be one of the best sauces I’ve made. It’s salty, sweet, tangy and spicy, perfect for spooning over these bowls. Trust me, you have to try it!
And that’s the bowl, very simple, but SO pretty, SO healthy, SO fast and most importantly…SO freaking good.
I plan to make these again tonight to help get through the Wednesday slump. Speaking of which, how’s everyone’s first week of 2017 going? Mine started off very nicely by taking a few hours off on Monday to finally get out of the kitchen (was going on twelve straight days of cooking and photographing) for a few hours and go snowboarding with my family. I have not gone in years, but it was fun to go with my family, and thankfully I picked it right back up and had so much fun. Hoping to get out one more time this week before my brothers leave. One of the things I want to work on this year is to make it more of a priority to have an actual life outside of work. Taking baby steps, but I’ll get there!
What have you guys been up to this week?
Hoping tonight (or at least some night this week) is going to include these healthy bowls…promise they will make your week bright, fun and delish!
Spicy Brown Rice Seared Tuna Roll Bowl with Mango Chimichurri.
Servings: 4 Servings
Calories Per Serving: 812 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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!
For real though, that is one beautiful bowl of color, health food, deliciousness right there.