Sesame Crusted Tuna Tataki Rice Bowls

• 1 lb sushi-grade tuna steak
• 2 tbsp sesame seeds
• 1 1/2 cups cooked jasmine rice
• 1/4 cup ponzu sauce
• 1 tbsp toasted sesame oil
• 1 tsp soy sauce
• 1 cucumber, thinly sliced
• 1 red bell pepper, diced
• 2 green onions, chopped
• 1 avocado, sliced
• 1 tbsp toasted sesame seeds (for garnish)
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Pat the tuna steak dry with paper towels.
2. 2 Press sesame seeds onto all sides of the tuna steak.
3. 3 Heat sesame oil in a large skillet over high heat.
4. 4 Sear the tuna for about 1 minute per side, aiming for rare to medium-rare inside.
5. 5 Remove tuna and let it rest for 5 minutes.
6. 6 Divide rice among four bowls.
7. 7 Arrange cucumber, red bell pepper, avocado, and green onions over the rice.
8. 8 Slice the tuna thinly against the grain and place on top of each bowl.
9. 9 Drizzle with ponzu sauce and sprinkle with additional sesame seeds.
10. 10 Season with salt and pepper to taste.

Equipment

• Skillet
• Sharp knife
• Cutting board

Variations

• Substitute tuna with salmon for a different flavor profile.
• Add pickled ginger for an extra zing.

Substitutions

• If ponzu is unavailable, use a mix of soy sauce and citrus juice.

Pairings

• Green tea
• Asian pear salad

Nutrition

Tips

• For best results, use sushi-grade tuna and consume immediately.
• Adjust the sear time if you prefer your tuna more cooked through.

Storage

Best served immediately. Leftovers can be stored in the refrigerator for up to 1 day, but the tuna is best eaten fresh.

Freezing: This dish does not freeze well due to the raw fish component.

Serving Suggestions

• Serve with extra ponzu sauce on the side.
• Pair with a crisp Asian pear salad.

FAQ