Name: Tuna Rice Bowl
Prep time: 50 min
Cook time: 20 min
Yield: 4
Cuisine: Japonesa
Ingredients: 2 cups tuna, fresh, in cubes; 1/2 cups soy sauce, for the tuna; 1/4 cups orange juice, seedless, for the tuna; 3 tablespoons lime 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 green onion, 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.