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Sesame-Crusted Tuna Rice Bowls

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


  1. 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.


  2. 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.


  3. In a small bowl, combine ¼ cup mayonnaise, 1 teaspoon gochujang and the remaining 1 teaspoon tamari.


  4. 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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