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4.73 from 11 votes

Spicy Brown Rice Seared Tuna Roll Bowl with Mango Chimichurri.

A delicious sushi dinner in 30 minutes? Yes, please.
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Main Course
Cuisine: Japanese
Servings: 4 Servings
Calories: 777kcal


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!


Calories: 777kcal | Carbohydrates: 47g | Protein: 38g | Fat: 50g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 770mg | Potassium: 1062mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3440IU | Vitamin C: 49.3mg | Calcium: 176mg | Iron: 5.3mg