Seared Ahi Tuna Poke Bowl Recipe

Introduction

The Seared Ahi Tuna Poke Bowl is a fresh, vibrant dish that combines perfectly seared tuna with crisp vegetables and a spicy, creamy sauce. It’s a delightful mix of textures and flavors, making it a satisfying and healthy meal option any day of the week.

Ingredients

• 1 fresh ahi tuna steak (6-8 oz, ¾” thick, sashimi-grade)
• 2 tablespoons tri-color sesame seeds
• 1 tablespoon olive oil
• 1 cup jasmine rice (cooked)
• 1 small avocado (diced)
• ½ cup cucumber (thinly sliced)
• 1 to 2 radish (thinly sliced)
• ½ cup shredded carrots
• ½ cup shelled edamame
• ½ cup prepared seaweed salad
• Sprouts (optional)
• Sesame seeds for garnish
• ¼ cup Kewpie mayonnaise
• 1 to 2 teaspoons sriracha sauce (adjust to taste)

Instructions

1. Step 1: Cook jasmine rice according to package instructions and set aside.
2. Step 2: Slice avocado, cucumber, radish, and carrots. Prepare and set aside all other toppings for easy assembly.
3. Step 3: Mix black and white sesame seeds in a shallow dish. Press the ahi tuna steak firmly into the seeds to coat both sides evenly.
4. Step 4: Heat a pan over medium-high heat and add olive oil. Once the oil is shimmering, add the tuna steak and sear for 1–2 minutes per side for medium-rare, or cook until the internal temperature reaches 145°F as recommended.
5. Step 5: Remove tuna from the pan and let it rest for 3–5 minutes to seal in the juices. Then slice into ½-inch cubes or thin strips for serving.
6. Step 6: Mix ¼ cup Kewpie mayonnaise with sriracha sauce until smooth and well combined.
7. Step 7: Divide cooked jasmine rice between two bowls.
8. Step 8: Arrange sliced avocado, cucumber, radish, carrots, edamame, and seaweed salad on top of the rice. Add sliced seared tuna and garnish with sprouts and sesame seeds.
9. Step 9: Drizzle the spicy mayo sauce over the bowls and serve immediately.

Tips & Variations

• Use sashimi-grade tuna for the best flavor and safety when searing. If you prefer, swap the sriracha with a milder chili sauce or omit for less heat.
• Substitute jasmine rice with brown rice or cauliflower rice for a healthier twist.
• Try adding mango or pineapple chunks for a touch of sweetness.
• If you like extra crunch, sprinkle chopped nuts or fried shallots on top.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. It’s best to keep the tuna and sauce separate to prevent sogginess. Reheat the rice gently, but serve the tuna cold or at room temperature for optimum flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ahi tuna for this recipe?

Yes, but make sure it is fully thawed and sashimi-grade to ensure freshness and safety. Pat it dry before coating with sesame seeds and searing.

How spicy is the poke bowl with sriracha sauce?

The heat level depends on how much sriracha you add. Starting with 1 teaspoon and adjusting to taste allows you to control the spiciness. You can also replace sriracha with a milder sauce if preferred.

Seared Ahi Tuna Poke Bowl Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

A vibrant and flavorful Seared Ahi Tuna Poke Bowl featuring perfectly seared sashimi-grade tuna atop a bed of fluffy jasmine rice, complemented by fresh vegetables, creamy avocado, and a spicy mayo drizzle. This dish offers a balanced combination of textures and tastes, perfect for a healthy and delicious meal.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Poke Bowl
• Method: Frying
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Protein and Toppings

• 1 fresh ahi tuna steak (6–8 oz, ¾” thick, sashimi-grade)
• ½ cup shelled edamame
• ½ cup prepared seaweed salad
• Sprouts (optional)
• Sesame seeds for garnish

Vegetables

• 1 small avocado (diced)
• ½ cup cucumber (thinly sliced)
• 1 to 2 radish (thinly sliced)
• ½ cup shredded carrots

Rice

• 1 cup jasmine rice (cooked)

Seasonings and Sauces

• 2 tablespoons tri-color sesame seeds (black and white mixed)
• 1 tablespoon olive oil
• ¼ cup Kewpie mayonnaise
• 1 to 2 teaspoons sriracha sauce (adjust to taste)

Instructions

1. Cook Rice: Prepare the jasmine rice according to the package instructions and set it aside to cool slightly.
2. Prepare Vegetables: Slice the avocado, cucumber, radish, and shred the carrots. Keep all toppings handy for easy assembly.
3. Coat Tuna with Sesame Seeds: Mix black and white sesame seeds in a shallow dish. Firmly press both sides of the ahi tuna steak into the sesame seeds to get an even coating.
4. Sear Tuna: Heat a pan over medium-high heat and add olive oil. When the oil is shimmering, add the tuna steak and sear for 1–2 minutes per side for a medium-rare center or cook longer until internal temperature reaches 145°F according to FDA guidelines.
5. Rest and Slice Tuna: Remove the tuna from the pan and let it rest for 3-5 minutes to allow juices to settle. Slice the tuna into ½-inch cubes or thin strips for serving.
6. Prepare Spicy Mayo: Mix ¼ cup Kewpie mayonnaise with 1 to 2 teaspoons of sriracha sauce until smooth for a spicy mayo drizzle.
7. Assemble Bowls: Divide the cooked jasmine rice evenly between two bowls. Arrange sliced avocado, cucumber, radish, shredded carrots, edamame, and seaweed salad on top.
8. Add Tuna and Garnish: Place the sliced seared tuna on the bowl, garnish with sprouts and extra sesame seeds. Drizzle the spicy mayo sauce over the top and serve immediately.

Notes

• For best flavor, use sashimi-grade ahi tuna and sear it quickly to maintain a tender, medium-rare center.
• Adjust the amount of sriracha in the mayo to match your preferred spice level.
• Can be served with other toppings like sliced green onions, pickled ginger, or seaweed flakes.
• Rice can be cooked ahead of time and cooled before assembling the bowls.
• To make this dish gluten-free, ensure the seaweed salad and mayo are gluten-free varieties.

Keywords: Ahi Tuna Poke Bowl, Seared Tuna, Sushi Bowl, Hawaiian Dish, Sesame Crusted Tuna, Spicy Mayo, Healthy Rice Bowl