Sesame-Crusted Tuna Rice Bowls
- admin81566
- Apr 16
- 2 min read
Get ready for these sesame-crusted tuna rice bowls to make over your weeknights! This easy meal features seared tuna steaks coated in sesame seeds, precooked brown rice for speedy prep, and a medley of fresh and flavorful toppings. And the best part? It’s done in 30 minutes.

Ingredients
4 tablespoons sesame seeds
2 (8-ounce) ahi tuna fillets
2 tablespoons canola oil
2½ tablespoons toasted sesame oil, divided
16 ounces baby spinach, divided
4 tablespoons thinly sliced scallions, divided
2½ teaspoons reduced-sodium tamari, divided
2 teaspoons unseasoned rice vinegar
1 teaspoon grated fresh ginger (from ½-inch piece)
3 cloves garlic, grated (about 1 teaspoon)
¼ cup mayonnaise
1 teaspoon gochujang (Korean chile paste)
2 (8.8-ounce) packages precooked microwaveable brown rice
½ teaspoon salt, divided
Directions
Place 4 tablespoons sesame seeds on a large plate. Place tuna fillets in the sesame seeds; flip to coat both sides. Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high heat until shimmering. Add the tuna; cook, flipping once, until the sesame seeds are golden brown and crispy, 4 to 6 minutes for rare. Transfer the tuna to a cutting board. Do not wipe the skillet clean.
Heat 1½ teaspoons sesame oil in the skillet over medium heat. Add 8 ounces baby spinach; cook, stirring occasionally, until completely wilted, about 2 minutes. Add the remaining 8 ounces baby spinach; cook, stirring occasionally, until all the spinach is wilted and looks dry, 6 to 8 minutes. Remove from heat; stir in 3 tablespoons scallions, 1 tablespoon sesame oil, 1½ teaspoons tamari, 2 teaspoons rice vinegar and the grated ginger and garlic.
In a small bowl, combine ¼ cup mayonnaise, 1 teaspoon gochujang and the remaining 1 teaspoon tamari.
Prepare 2 (8.8-ounce) packages rice according to package directions. Transfer the rice to a medium bowl; stir in ¼ teaspoon salt and the remaining 1 tablespoon sesame oil. Divide the rice among 4 bowls. Top each with about ⅓ cup spinach mixture. Slice the tuna ¼-inch thick, sprinkle with the remaining ¼ teaspoon salt and arrange on top of the rice. Drizzle each bowl with 1 tablespoon gochujang mayonnaise; sprinkle the bowls with the remaining 1 tablespoon scallions.
Nutrition Facts (per serving)
Calories 578
Protein 36g
Fat 32 g
Carbs 39 g
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