Spicy Tuna Sushi Bowls
Wine Recommendation
Robert Mondavi Private Selection Chardonnay
Ingredients
- ½ lb tuna steaks
- ¼ tsp salt
- ⅛ tsp pepper
- 1 Tbsp dark sesame oil, divided
- 1 (3.5-oz) pouch boil-in-bag brown rice
- 1 tsp Sriracha hot sauce, divided
- 1 clove garlic, crushed
- 2 Tbsp mayonnaise
- ½ avocado, sliced
- ½ cup sliced English cucumber
Instructions
- Sprinkle fish with salt and pepper. Cook fish in ½ Tbsp hot oil in a cast-iron skillet over high heat 1 to 2 minutes per side. Let stand 1 to 2 minutes; cut into ½-inch cubes.
- Cook rice according to package directions.
- Whisk together ½ Tbsp oil, ½ tsp Sriracha, and garlic in a large bowl. Add fish; toss. Whisk together mayonnaise and ½ tsp Sriracha in a small bowl.
- Divide rice between 2 bowls; top with fish, avocado, and cucumber. Drizzle with mayonnaise mixture.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
582
|
582
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 32 | 32 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 477 | 477 |
Quick & Healthy Meal Plan
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