In a bowl, combine the mango, cilantro, fresno pepper, garlic, soy sauce, rice vinegar, toasted sesame oil, and lime juice. Keep stored in the fridge for up to 1 week.
In a small bowl, stir together the tahini and sriracha. Add water, 1 tablespoon at a time, until the sauce is smooth and pourable. Cover with plastic wrap and set aside.
Place the tuna on a clean surface and press the sesame seeds gently onto each side of the tuna to adhere.
Heat a large skillet over high heat. Add the sesame oil and when the oil shimmers, add the tuna. Sear the tuna for 1 minute per side. Remove the tuna from the skillet. Let cool slightly, then slice thinly.
To assemble. Divide the rice among bowls and top with sliced tuna, cucumber, carrots, radishes, avocado, and nori. Serve with the spicy sriracha sauce and the mango chimichurri. Eat!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1469g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1879 (60%)|
|Amt Per Serving||% DV|
|Total Fat 208.8g||278 %|
|Saturated Fat 32.7g||164 %|
|Monounsaturated Fat 79.1g|
|Polyunsanturated Fat 85.6g|
|Cholesterol 346.7mg||107 %|
|Sodium 5419.7mg||187 %|
|Potassium 3410.9mg||90 %|
|Total Carbohydrate 34.1g||10 %|
|Dietary Fiber 12.1g||48 %|
|Sugars, other 22g|
|Protein 280.9g||401 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3140
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