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Sushi dinner in 30 minutes? Yes, please.

Spicy Brown Rice Seared Tuna Roll Bowl | @hbharvest

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!

Spicy Brown Rice Seared Tuna Roll Bowl | @hbharvest

Spicy Brown Rice Seared Tuna Roll Bowl | @hbharvest

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.

Spicy Brown Rice Seared Tuna Roll Bowl | @hbharvest

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 | @hbharvest

Spicy Brown Rice Seared Tuna Roll Bowl with Mango Chimichurri.

Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 Servings
Calories Per Serving: 777 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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Mango Chimichurri


  • 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


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.


  • 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!
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Spicy Brown Rice Seared Tuna Roll Bowl | @hbharvest

For real though, that is one beautiful bowl of color, health food, deliciousness right there.

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  1. Inspired by this recipe – and ordering same in a restaurant in Toronto on a recent business trip – I’ve made this twice. Any way you slice it (pun intended), this is healthy, delicious and as you say – looks amazing. We eat with our eyes, for sure. Thanks for the continued inspiration and ideas.

  2. Hi- I made this tonight, almost true to the entire recipe (forgot the nori, lemon instead of lime, and didn’t have black sesame seeds). It was delicious but just a couple of notes:
    1) for the mango chimichurri- I thought the soy sauce/ vinegar/ oil at 1/4 c each was overpowering for only one mango, so I used about half the amount of each and it turned out great!

    2) I like my tuna RARE (or raw) so cooking for 1 min/ side on high heat was waaaaay too long- 30 seconds per side and it turned out perfect.

    Thanks for the great recipe- I will be making it again soon! : )

  3. This looks amazing! My fiancee and I absolutely love sushi! Where do you buy your sushi grade fish? We have always wanted to make homemade sushi but we can’t find out where to buy the right fish! Thank you! -Prince George BC

    1. Hi Lexi! I buy my sushi grade fish at whole foods, it’s always pretty consistent. Let me know if you have questions! 🙂

  4. Hi Teigan. I just made this for my family and it was ridiculously delicious. Even the teenagers loved it! I don’t know how you come up with these combinations of food, but we are loving it. The mango chimichurri and sirracha “mayo” made the bowl. I probably use your recipes 3-4 days a week. Thank you!

  5. Nothing beats a rare seared tuna. I used to waitress at a place that had a salad similar to this and I’d eat this almost daily in the summer!

  6. Making vegan sushi bowls are one of my favorite ways to prepare dinner! Baked tofu, tempeh, edamame, or even soy fish are my forms of protein! YUM!

  7. Wow, these are some of the most striking photos I’ve seen! Such a beautiful combination of colors and textures. Well done Tieghan!

  8. I’m actually going out for sushi tonight… but I can’t WAIT to make this homemade version 🙂

    1. Haha wow that looks like an awesome device for easy sushi! I would love to try one of those out. Anyway, I hope you love this bowl Kari! Thanks!