Seared Ahi Tuna Poke Bowl Recipe

ByCharlotte Montgomery
Jump to Recipe

Introduction

The Seared Ahi Tuna Poke Bowl is a vibrant, fresh dish that perfectly balances tender tuna with crunchy vegetables and a spicy mayo drizzle. This bowl makes for a satisfying and healthy meal that’s quick to prepare and full of flavor.

A white bowl filled with a vibrant poke bowl featuring layers arranged in sections: bright green cubed avocado on the top left, next to sesame-crusted seared tuna cubes that show a pink center, beside a fluffy mound of white rice sprinkled with sesame seeds on the top right. Below the rice are thinly sliced radish rounds and shredded orange carrots, while the bottom right features fresh green edamame beans and cucumber slices. On the bottom left is a heap of dark green seaweed salad, and in the center, fresh green sprouts lay across the ingredients. The entire bowl is drizzled with a creamy light orange sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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. Set aside all other toppings for easy assembly.
  3. Step 3: Mix tri-color 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 shimmers, 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 tuna from the pan and let it rest for 3-5 minutes to seal in the juices. Slice into ½-inch cubes or thin strips for serving.
  6. Step 6: Mix ¼ cup Kewpie mayonnaise with sriracha sauce until smooth.
  7. Step 7: Divide jasmine rice between two bowls.
  8. Step 8: Arrange sliced avocado, cucumber, radish, carrots, edamame, and seaweed salad over the rice. Add sliced seared tuna, top with sprouts and additional sesame seeds, then drizzle the spicy mayo sauce over the top. Serve immediately.

Tips & Variations

  • Use sashimi-grade tuna for the best freshness and safety.
  • Adjust sriracha amount to control spice level according to your taste.
  • Substitute jasmine rice with brown rice or quinoa for a different grain option.
  • Add pickled ginger or a squeeze of lime for extra zing.
  • If you don’t have Kewpie mayo, regular mayonnaise works well too.

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 from the rice and vegetables to maintain freshness. Reheat the rice gently, but eat the tuna cold or at room temperature to preserve its texture and flavor.

How to Serve

A white bowl filled with a colorful poke bowl arranged in neat sections, starting with chunks of pink seared tuna coated with black and white sesame seeds in the bottom left, bright green seaweed salad to the left, and diced avocado pieces above it; next to the avocado and tuna is a portion of white rice sprinkled with black sesame seeds and seasoning in the top right. Thinly sliced radish rounds sit to the right of the rice, while shredded orange carrots are placed to the far right. Below the rice and radishes are fresh green edamame beans and cucumber slices, topped with small green sprouts in the center. The entire bowl is drizzled with a light orange creamy sauce. The bowl is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tuna for this recipe?

Frozen tuna can be used if it’s thawed properly and is sashimi-grade quality. Make sure to dry it well before searing to get a good crust.

How can I make this dish vegetarian or vegan?

Replace the tuna with marinated tofu or tempeh, and substitute Kewpie mayo with a vegan mayonnaise. Use vegetable-based toppings, and the result will still be delicious and colorful.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Seared Ahi Tuna Poke Bowl Recipe

★★★★★

4.8 from 98 reviews
  • Author: Charlotte
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
Print Recipe

Description

This vibrant Seared Ahi Tuna Poke Bowl features perfectly seared sashimi-grade ahi tuna coated in tri-color sesame seeds, served over fluffy jasmine rice and topped with fresh vegetables, seaweed salad, and a spicy sriracha mayo drizzle. The bowl delivers a balanced combination of textures and flavors, making it a refreshing yet satisfying meal perfect for seafood lovers.

Ingredients

Scale

Protein

  • 1 fresh ahi tuna steak (6–8 oz, ¾” thick, sashimi-grade)

Rice

  • 1 cup jasmine rice (cooked)

Vegetables & Toppings

  • 1 small avocado (diced)
  • ½ cup cucumber (thinly sliced)
  • 1 to 2 radishes (thinly sliced)
  • ½ cup shredded carrots
  • ½ cup shelled edamame
  • ½ cup prepared seaweed salad
  • Sprouts (optional)
  • Sesame seeds for garnish

Seasoning & Sauces

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

Instructions

  1. Cook Rice: Prepare jasmine rice according to package instructions until tender and fluffy. Set aside and keep warm.
  2. Prepare Vegetables: Thinly slice cucumber, radishes, and shred carrots. Dice the avocado. Set all vegetables aside along with shelled edamame, seaweed salad, and optional sprouts for easy assembling later.
  3. Coat Tuna: In a shallow dish, mix the black and white sesame seeds. Press the sashimi-grade ahi tuna steak firmly into the sesame seeds to ensure an even, full coating on both sides.
  4. Sear Tuna: Heat a pan over medium-high heat and add olive oil. Once the oil is shimmering hot, place the sesame-coated tuna steak in the pan. Sear for 1 to 2 minutes per side for a medium-rare center, or continue cooking until the internal temperature reaches 145°F following FDA guidelines. This ensures the tuna is perfectly cooked while maintaining a tender texture.
  5. Rest and Slice Tuna: Remove the tuna from the pan and let it rest for 3 to 5 minutes to allow the juices to redistribute. Slice the tuna into ½-inch cubes or thin strips, depending on your serving preference.
  6. Make Spicy Mayo: Combine ¼ cup Kewpie mayonnaise with 1 to 2 teaspoons sriracha sauce in a small bowl. Mix thoroughly until smooth and creamy, adjusting the heat level to your taste.
  7. Assemble Bowls: Divide the cooked jasmine rice evenly between two bowls. Artfully arrange the diced avocado, cucumber, radish, shredded carrots, shelled edamame, and seaweed salad on top of the rice.
  8. Add Tuna and Garnish: Place the sliced seared tuna atop the vegetables. Sprinkle with additional sesame seeds and optional sprouts for extra texture and visual appeal. Drizzle the spicy sriracha mayo over the entire bowl just before serving to maintain freshness.

Notes

  • Use sashimi-grade ahi tuna to ensure safety and optimal flavor when eating partially cooked fish.
  • Adjust the sriracha quantity in the mayo according to your preferred spice level.
  • Let the tuna rest after searing to keep it juicy and tender.
  • Jasmine rice can be substituted with sushi rice or brown rice for variation.
  • To make this recipe gluten free, ensure the seaweed salad and mayonnaise do not contain gluten ingredients.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Hawaiian / Asian Fusion

Keywords: Seared Ahi Tuna, Poke Bowl, Sesame Crusted Tuna, Sashimi-Grade Tuna, Spicy Mayo, Asian Bowl, Seafood Bowl, Healthy Lunch, Quick Dinner

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆