Spicy Citrus Tuna Rice Bowl
Multigrain rice topped with Ahi tuna chunks tossed in jalapenos accompanied by avocado, edamame, sliced cucumbers, shredded carrots, and cabbage with a spicy citrus and sesame creamy sauce.
Servings 2
Calories: 624.92kcal
Ingredients
For the Tuna Bowl
- 2 cups cooked multigrain rice
- 8 ounces ahi tuna steaks frozen and sushi grade
- 1 cup edamame pods steamed
- ¼ cup English cucumber halved and thinly sliced
- 1 cup purple cabbage thinly sliced
- ½ medium Hass avocado cubed or sliced
For the Creamy Citrus Sesame Sauce
- 2 tablespoons vegan mayo
- 1 teaspoon lemon juiced
- 1 teaspoon lime juiced
- 2 teaspoons sriracha
- 1 teaspoon toasted sesame oil
- 1 teaspoon ginger paste, or minced
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon black sesame seeds
Garnish
- ¼ cup scallions thinly sliced
- 2 pinches of black sesame seeds
- ½ medium jalapeno thinly sliced (optional)
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Note: Your leftover rice should be heated and cooled to room temperature before use.
- Make Sauce: In a small mixing bowl, whisk the mayo, lemon juice, lime juice, siracha, sesame oil, ginger paste, salt, black pepper, and sesame seeds for the sauce and set aside.
- Plate Up: Portion one cup of rice into each bowl. Add the carrots, cucumber, cabbage, edamame, and avocado ingredients around the bowl, alternating colors while leaving the center open.
- Divide and add the tuna chunks into the center of the dish. Drizzle the creamy sauce over the tuna chunks. Garnish with sesame seeds, sliced scallions, and sliced jalapenos.
Video
Nutrition
Calories: 624.92kcal | Carbohydrates: 55.16g | Protein: 37.11g | Fat: 29.19g | Saturated Fat: 4.98g | Cholesterol: 48.89mg | Sodium: 447.12mg | Fiber: 8.22g | Sugar: 5.14g
Tried this recipe?Please consider Leaving a Review!
