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Korean Spicy Tuna Rice Bowl

Korean Spicy Tuna Rice Bowl

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A deconstructed spicy tuna bowl over brown rice loaded with crunchy vegetables.

2 servings15 min cook
#dinner #fish #heart-healthy #korean #rice-bowl #tuna

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Ingredients

▸ Ingredients (15)
  • 2 tuna steaks, ~1 inch thick (about 6 oz each)
  • 1 tbsp olive or avocado oil
  • 1/4 tsp salt
  • 1.5 tbsp gochujang (Korean chili paste)
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp honey
  • 2 microwave brown rice pouches (8.5 oz)
  • 1 cup cucumber, thinly sliced
  • 1 cup shredded carrots
  • 1 avocado, sliced
  • 1 cup baby spinach
  • 2 green onions, sliced
  • 1 tsp toasted sesame seeds

Steps

  1. 1 Whisk gochujang, soy sauce, rice vinegar, sesame oil, and honey into a sauce. Thin with a little water if needed.
  2. 2 Microwave rice pouches and divide between two bowls.
  3. 3 Thaw and pat tuna bone dry. Season with salt. Heat oil in a skillet over high until nearly smoking; sear tuna 15–30 sec per side, center raw. Rest 1 min, slice thin against the grain.
  4. 4 Arrange cucumber, carrots, avocado, and spinach over the rice in sections. Fan sliced tuna on top.
  5. 5 Drizzle gochujang sauce over everything; scatter with green onions and sesame seeds.