I initially thought of doing a “deconstructed sushi roll” after one day making actual sushi rolls, well, attempting. I have successfully made sushi several times, but the other day, I was out of it and made regular rice, not the sticky sushi rice. So basically it didn’t work out..smart me.
So, I thought of making a brown rice bowl with seared tuna and yummy sriracha mayo and a sesame soy vinaigrette to kinda take place of the soy sauce to dip. So that’s what I did and I am super happy about it. I LOVE brown rice sushi, so I thought this would be a good take on it, and that way you can avoid having a sushi rolling mishap like me!
Prep time: 30 min
Cook time: 1 hour
Serves 2-4, depending on how big your portions are
For the sriracha mayo drizzle:
-1/3 c. mayo
-3 tsp. sriracha
-juice of 1/2 a lime
-freshly ground black pepper
For the sesame soy vinaigrette:
-3 T. soy sauce
-1/4 c. rice wine
-1 tsp. sesame oil
-1 tsp. freshly grated ginger
-1 clove garlic, minced
-2 T. olive oil
For the rice:
-3 c. cooked brown rice
-1 avocado, diced into 1/2 inch cubes, tossed with lime juice to prevent discoloration
-1/2 c. cucumber, diced
-sliced scallions for garnish
-black and white sesame seeds for garnish
-roasted seaweed snacks cut into strips for garnish
For the tuna:
-1T. vegetable oil
-2 T. black sesame seeds
-2 T. sesame seeds
-4-6 oz. tuna steak
Begin by making the sauces.
For the sriracha mayo drizzle, combine mayonnaise, sriracha, lime juice, and freshly ground black pepper in a small bowl. Stir to combine and refrigerate until ready to serve.
For the sesame soy vinaigrette, combine soy sauce, sesame oil, rice wine, grated ginger, and garlic. Slowly stream in olive oil and whisk until combined. Refrigerate until ready to assemble bowls.
Add the diced avocado and cucumber to the rice, and stir to combine. Set aside.
Heat a skillet to high heat, and add 1 T. of vegetable oil to pan. You will know the skillet is hot enough when you put a sesame seed into the pan and it pops and crackles.
Combine sesame seeds together on a plate, and press tuna steak into sesame seeds, coating on all sides. When pan is ready, place tuna in pan and sear for 30 seconds to 1 minute on each side, even the sides. I like my tuna really rare, so this may vary on personal preference.
When tuna is finished, remove from heat, and let rest for a minute or two. Then, slice into thin slices.
To assemble bowls, drizzle vinaigrette and sriracha mayo over rice, and arrange tuna on top. Drizzle both sauces over tuna and the outside of the bowl, and top with sliced seaweed snacks and scallions for garnish.
Enjoy! Sushi is hands-down in my top 5 favorite foods.