Ever since a Santa Fe girlfriends’ weekend, I’ve been craving a rice bowl meal.  This spicy tuna bowl relies on the salty rich tang of Japanese seasonings combined with wake-up your palate dressing and then it’s loaded with veggies.  Sriracha brings the spice instead of the usual suspect, wasabi, because we’re making this at home and most of us don’t have wasabi mounds on-hand.  We brighten brown rice with a kick of sweetened vinegar.  Sear the tuna, julienne vegetables, and drizzle soy dressing on top.

vegetables in waiting
Girlfriend  (or the buddy) weekends are essential ingredients to happy lives. We talk about all the stuff, any of the stuff, we want. And people listen. We eat-drink-spa and then share ideas, solve each others problems, play card games and laugh about boys.  Slumber parties with cocktails.  This is what I learned from this girlfriend weekend: crossing legs can give you varicose veins, a Harry Josh hairdryer will change your life,  packets of soy sauce + sugar will make a MacGuyveresque steak marinade, orchestra horn sections are big drinkers, Joe Biden and 9/11 work for most Cards Against Humanity questions, smoked sage cocktails taste like housefire memories, this test is revealing, I can’t parallel park a Yukon, and girlfriend weekends are essential ingredients to happy lives.

spicy tuna bowl

Because this spicy tuna bowl relies on assembly more than cooking, consider having a make-your-own rice bowl at the table. Combinations of ingredients are infinite and easy to adjust to individual preferences.  There are three simple sections to prep work: the rice, sriracha soy sauce, and chopping.  All can be made ahead of mealtime.  I offer crunchtime strategies below that will cut to the chase and still give you a tasty meal. It may look like a lot of ingredients, but you will have much of it in your pantry or refrigerator.

preptime: 3o min                                                           4 servings

2-3 cups prepared brown rice (white is fine)

3 Tbsp rice wine vinegar

3 Tbsp sugar (1 packet sugar substitute, or white sugar)

1/2 tsp salt

1/4 cup soy sauce

2 tsp sesame oil + 1 tsp for searing tuna

1 clove garlic minced

1 tsp minced ginger

1 tsp sriracha

1 tsp chopped scallions

4-6 ounce fresh tuna per person, adjust for appetites

2 carrots cut into matchsticks

1/2 cucumber, seeded and cut into matchsticks

2 baby bok choy, sliced (parboil optional)

2 radishes thinly sliced

1/2 avocado, sliced (optional)

sesame seeds, toasted

lime wedges (optional)

  1. For the rice: combine rice vinegar, sugar and salt until dissolved and then combine with the cooked brown rice.  Set aside.
  2. For the drizzling sriracha soy sauce: combine soy sauce, sesame oil, garlic, ginger, sriracha, and scallions.
  3. In a large skillet, heat the remaining teaspoon of sesame oil over medium-high heat.  When the skillet is very hot, place the tuna steaks in the pan.  Cook for about 4 minutes and until the fish easily releases from the pan, and then turn to sear the other side for about 1-2 minutes.  The length of time will depend on the thickness of steaks and your desired doneness.  Remove the tuna steaks to a cutting board and let them rest a minute or two before slicing.
  4. To assemble: place the rice at the bottom of each bowl, arrange vegetables, top with tuna, sprinkle sesame seeds over, and drizzle the sauce over all.
  5. Serve at room temperature with lime wedges.

recipe inspired by The Chew & 101 Cookbooks and provided by your friends at crunchtimefood.com

crunchtimewarp:

  • Use pre-prepared rice & pre-chopped veggies.
  • For sauce: use as many ingredients from the recipe as you have on-hand or have time for but,  just soy sauce alone can work.

1 Comment

  1. Tracy says Nov 12th 2015 6:30 pm

    Looks so yummy. You’re so creative and clever.

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