Enjoy this complete dish with leftover rice from the week, perfect for surprising your family, friends, or partner. A complete, easy, and delicious meal.
3 tablespoons lemon juice , seedless, for the tuna
2 tablespoons sesame oil, for the tuna
2 tablespoons chives, chopped, for the tuna
2 tablespoons sesame seeds, white, for the tuna
1/2 cups mayonnaise, for the tampico
1/4 cups cream cheese, for the tampico
1 cup surimi, finely chopped
1/4 cups onion, finely chopped, for the tampico
1 Jalapeño chile, in cubes, for the tampico
2 tablespoons sesame oil, for the tampico
3 cups rice, cooked, cold
1/4 cups chives, for the rice
2 tablespoons chile flakes, for the rice
3 tablespoons rice vinegar , for the rice
salt , to season
pepper , to season
1/2 cups mango, in cubes
1/2 cups cucumber, in half moons
1/4 avocados, in slices
1 carrot , in slices
2 tablespoons scallion, only the tops, chopped, for garnish
1 tablespoon nori, in strips, for garnish
sesame seeds, for garnish
Preparation
30 mins
20 mins
Low
For the tuna, place the tuna in a bowl along with the soy sauce, orange juice, lime juice, sesame oil, and scallions; season with salt and pepper, and add the white sesame seeds; ensure everything is well coated. Marinate for 20 minutes. Set aside.
Prepare the tampico, mix the mayonnaise with the cream cheese until smooth, add the surimi, onion, jalapeño, and sesame oil; season with salt and pepper, mix, and set aside until use.
For the rice, in a bowl mix the cooked rice with the scallions, chili flakes, rice vinegar, salt, and pepper.
Serve the rice in a bowl, add the marinated tuna cubes, the tampico, mango, cucumber, and carrot. Garnish with spring onion tops, nori seaweed, and white sesame seeds. Enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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