Spicy Tuna Sushi Bowls

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Wine Recommendation

Matua Sauvignon Blanc

Ingredients

  • 1 (3.5-oz) pouch boil-in-bag brown rice
  • ½ lb tuna steaks
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 Tbsp dark sesame oil, divided
  • 1 tsp Sriracha hot sauce, divided
  • 1 small clove garlic, crushed
  • 2 Tbsp mayonnaise
  • ½ avocado, sliced
  • ½ cup sliced English cucumber

Instructions

  1. Cook rice according to package directions.
  2. Meanwhile, sprinkle fish with salt and pepper. Cook fish in 2 tsp 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.
  3. Whisk together 1 tsp oil, ½ tsp Sriracha, and garlic in a bowl. Add fish; toss. Whisk together mayonnaise and ½ tsp Sriracha in a small bowl.
  4. Divide rice between 2 bowls; top with fish, avocado, and cucumber. Drizzle with mayonnaise mixture.

Nutritional Information

Main Total
Servings 2
Calories
583
583
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

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