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

Cook Rice: Prepare jasmine rice according to package instructions until tender and fluffy. Set aside and keep warm.
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.
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.
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.
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.
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.
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.
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