Poke Crocante de Atum com Manga Grelhada e Furikake

1.Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until the rice is tender and the water is absorbed.

2.In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.

3.In a medium bowl, combine the soy sauce, lime juice, and red pepper flakes. Add the tuna cubes, toss to coat, and let marinate for 10 minutes.

4.Heat a non-stick skillet over medium-high heat. Add the sesame oil. Coat the marinated tuna cubes with sesame seeds and sear them in the skillet for about 1-2 minutes on each side until golden and crispy. Remove from heat and set aside.

5.In the same skillet, add vegetable oil and grill the mango slices for about 2 minutes on each side until they are slightly caramelized. Remove from heat and set aside.

6.To assemble the poke bowl, start by placing a portion of sushi rice at the bottom of each serving bowl. Sprinkle furikake seasoning evenly over the rice.

7.Arrange the seared tuna, grilled mango slices, and diced avocado over the rice. Garnish with chopped fresh cilantro.

8.Serve immediately, allowing the vibrant flavors and textures to be enjoyed fresh.