Seared Ahi Tuna Bowls

• 1 1/2 cups sushi rice
• 2 cups water
• 1 pound fresh ahi tuna steak, cut into 4 pieces
• 1 tablespoon sesame seeds
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 1 tablespoon rice vinegar
• 1 avocado, diced
• 1 cucumber, diced
• 1 red bell pepper, diced
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame oil (for drizzling)
• Salt and pepper to taste

Steps

1. 1 Rinse the sushi rice and cook according to package instructions using 2 cups water.
2. 2 While the rice is cooking, season the tuna pieces with salt and pepper, then coat all sides with sesame seeds.
3. 3 Heat a skillet over high heat and sear the tuna for about 1 minute per side, until browned but still rare inside.
4. 4 In a small bowl, whisk together soy sauce, 1 teaspoon sesame oil, honey, and rice vinegar to make the dressing.
5. 5 Once the rice is done, divide it evenly among 4 bowls.
6. 6 Top each bowl with diced avocado, cucumber, red bell pepper, and green onions.
7. 7 Place a piece of seared tuna on top of each bowl.
8. 8 Drizzle the dressing over each bowl and finish with a drizzle of toasted sesame oil.

Nutrition

Tips

• For the best texture, use sushi rice specifically designed for this dish.
• Make sure your tuna is sushi-grade and meant to be eaten raw.
• Serve immediately for the best flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in the microwave or enjoy cold.

Serving Suggestions

• Pair with a side of edamame for extra protein.
• Serve with a chilled glass of sauvignon blanc for a refreshing complement.

FAQ