1tbspbutter or 1 Tbsp. avocado oil
5ozyellowfin tuna, steaks, cubed
1⁄2cupsgreen onion, sliced
1⁄4cupsserrano chiles, sliced
2tspsweet chili sauce
1⁄2tsptoasted sesame oil
Sea salt, to taste
Sesame seeds, for garnish
Spicy mayo, for garnish and dipping
Soy glaze, for garnish and dipping
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 8g||10%|
|Saturated Fat: 1g|
|Trans Fat: 0g|
|Total Carbohydrate: 23g||8%|
|Dietary Fiber: 3g||11%|
- Combine rice, liquid, and butter or oil in a pot. Bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 20 minutes. Remove from heat (keep covered) and steam for 10 minutes. Set aside with lid off.
- In a large sauté pan over medium heat, add vegetable oil. On a cutting board lined with parchment paper, press rice into desired rectangular shape and cut into smaller, bite-sized rectangles. Add bite-sized rectangles to sauté pan, salt to taste, and sauté for 5-7 mins. Remove from pan and repeat process until all rice is used.
- In a medium bowl, add tuna, avocado, green onion, tamari, sriracha, sweet chili sauce, and sesame oil. Mix to incorporate. Add tuna mix to rice rectangles. Top with serrano chiles, green onion, and sesame seeds. Drizzle with spicy mayo and soy glaze. Enjoy!