Seared Ahi Tuna Poke Bowl Recipe

Introduction

This Seared Ahi Tuna Poke Bowl is a vibrant, fresh meal perfect for seafood lovers. Combining tender, sesame-crusted ahi tuna with crisp vegetables and a spicy mayo drizzle, it offers a delightful balance of flavors and textures. Ready in under 30 minutes, it’s an excellent choice for a healthy lunch or dinner.

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 to keep warm.
2. Step 2: Slice the avocado, cucumber, radish, and shred the carrots. Prepare the other toppings for easy assembly.
3. Step 3: Mix the black and white sesame seeds in a shallow dish. Press the ahi tuna steak firmly into the seeds, coating both sides evenly.
4. Step 4: Heat olive oil in a pan over medium-high heat. When 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.
5. Step 5: Remove the 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.
6. Step 6: In a small bowl, mix the Kewpie mayonnaise and sriracha until smooth to make the spicy sauce.
7. Step 7: Divide the jasmine rice between two bowls.
8. Step 8: Arrange the sliced avocado, cucumber, radish, carrots, edamame, and seaweed salad on top of the rice. Add the sliced seared tuna and garnish with sprouts and sesame seeds. Drizzle the spicy mayo over everything and serve immediately.

Tips & Variations

• Use sashimi-grade tuna to ensure safe consumption and the best texture.
• Adjust the sriracha quantity in the mayo to control the heat level to your preference.
• Add pickled ginger or a splash of soy sauce for extra flavor.
• Swap edamame with green peas or snap peas for a different crunch.
• For a vegan version, replace tuna with marinated tofu and use vegan mayo.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. It’s best to keep the seared tuna and spicy mayo chilled and add fresh toppings when serving again. Reheat the rice gently in the microwave, but avoid reheating the tuna to maintain its texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna instead of fresh ahi tuna?

Fresh, sashimi-grade ahi tuna is recommended for this recipe to achieve the desired texture and flavor. Canned tuna will not provide the same quality or experience.

How do I know when the tuna is cooked perfectly?

Ahi tuna is best served medium-rare with a seared exterior and a pink center. Sear each side for 1–2 minutes, or use a meat thermometer to ensure it reaches an internal temperature of 125°F for rare or up to 145°F if preferred fully cooked per FDA guidelines.

Seared Ahi Tuna Poke Bowl Recipe

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★★★★★

4.6 from 133 reviews

A vibrant and flavorful Seared Ahi Tuna Poke Bowl featuring perfectly seared sashimi-grade tuna coated in sesame seeds, served over fragrant jasmine rice with fresh avocado, cucumber, radish, shredded carrots, edamame, seaweed salad, and a spicy Kewpie mayo drizzle. This dish combines textures and tastes for a delicious and healthy meal inspired by Hawaiian poke and Japanese flavors.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Hawaiian-Japanese Fusion
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Protein and Coating

• 1 fresh ahi tuna steak (6–8 oz, ¾” thick, sashimi-grade)
• 2 tablespoons tri-color sesame seeds
• 1 tablespoon olive oil

Base and Vegetables

• 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

Sauce

• ¼ cup Kewpie mayonnaise
• 1 to 2 teaspoons sriracha sauce (adjust to taste)

Instructions

1. Cook the Rice: Prepare the jasmine rice according to package instructions. Once cooked, fluff with a fork and set aside to keep warm for assembling the poke bowls.
2. Prepare the Vegetables: Slice the avocado, cucumber, radish, and shred the carrots. Arrange these and the edamame, seaweed salad, and sprouts for easy access during bowl assembly.
3. Coat the Tuna: Combine black and white sesame seeds in a shallow dish. Press the ahi tuna steak firmly into the sesame seed mixture, coating both sides completely for a flavorful crust.
4. Sear the Tuna: Heat a pan over medium-high heat and add the olive oil. When the oil is shimmering hot, place the coated tuna steak in the pan. Sear for 1 to 2 minutes on each side to achieve a medium-rare interior or continue cooking until it reaches an internal temperature of 145°F for well-done, following FDA guidelines.
5. Rest and Slice the Tuna: Remove the tuna from the heat and let it rest for 3 to 5 minutes to seal in the juices. Then slice the tuna into ½-inch cubes or thin strips for serving.
6. Make the Spicy Mayo: Mix the Kewpie mayonnaise with the sriracha sauce until smooth and well combined. Adjust the amount of sriracha to your desired spice level.
7. Assemble the Bowls: Divide the cooked jasmine rice evenly into two serving bowls. Arrange the diced avocado, cucumber, radish slices, shredded carrots, edamame, and seaweed salad around the bowl in sections.
8. Add Tuna and Garnish: Place the sliced seared ahi tuna on top of the arranged vegetables and rice. Add sprouts if using and sprinkle additional sesame seeds over the top.
9. Drizzle and Serve: Generously drizzle the prepared spicy mayo sauce over the bowls and serve immediately for the best texture and flavor.

Notes

• Use sashimi-grade ahi tuna for safety and the best taste in this dish.
• The tuna cooks very quickly, so watch carefully to avoid overcooking and drying it out.
• You can customize the vegetable toppings based on availability and preference.
• Adjust sriracha in the sauce to make it milder or spicier.
• Serve immediately after assembling to enjoy the contrast of warm rice and cool, fresh vegetables with tender tuna.

Keywords: Seared ahi tuna poke bowl, sesame crusted tuna, sashimi tuna bowl, spicy mayo poke bowl, healthy seafood bowl, easy poke recipe