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Seared Ahi Tuna Poke Bowl Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://familyfavplates.com/seared-ahi-tuna-poke-bowl-recipe/