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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.

Ingredients

Scale

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

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