This Seared Ahi Tuna Poke Bowl with spicy sauce is a fresh, flavor-packed meal that’s as easy as it is impressive! Perfectly seared sesame-crusted ahi tuna sits atop a bed of fluffy jasmine rice, surrounded by crisp veggies, creamy avocado, and a bold, spicy mayo drizzle.
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Whether you're craving a light but satisfying dinner or a restaurant-quality meal at home, this poke bowl delivers the perfect balance of textures and flavors in every bite!
If you like this recipe, you may also love our Mango Citrus Salad with Salmon, Old Bay Shrimp Salad, or our Ahi Tuna Steak Salad
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Why We Love This Recipe
- Perfectly Seared Ahi Tuna: A quick sesame crust and sear create a tender, melt-in-your-mouth texture with a lightly crispy edge.
- Balanced & Nutritious: Loaded with lean protein, healthy fats, and fresh veggies, this bowl is as nourishing as it is delicious.
- Flavor-Packed Spicy Sauce: The bold sauce ties everything together with a kick of heat and creamy richness.
- Customizable & Fresh: Easily swap ingredients to suit your taste, making it great for meal prep or a fun build-your-own poke night!
Ingredients for Poke Bowl with Seared Ahi Tuna and Spicy Sauce
This poke bowl is packed with fresh, vibrant ingredients that create the perfect balance of flavors and textures. Here's what you'll need:
- Ahi Tuna Steak (sashimi-grade): Look for sashimi-grade tuna to ensure the best quality and safest option for raw consumption. When seared, it develops a deliciously tender texture with a lightly crisp exterior.
- Black and White Sesame Seeds: These tiny seeds add a crunchy coating to the seared tuna and bring a nutty depth of flavor.
- Sesame Oil: A rich, toasty oil that enhances the umami flavors in the seared tuna and the overall dish.
- Jasmine Rice: Light, fragrant, and fluffy, this rice is the perfect base for soaking up all the delicious flavors.
- Avocado: Creamy and buttery, it balances out the bold flavors with a smooth texture.
- Cucumber: Crisp and refreshing, adding a light crunch to the bowl.
- Radish: Slightly peppery and crunchy, radishes add a pop of color and a bit of spice.
- Carrots: Sweet and crisp, julienned carrots add freshness and a bit of natural sweetness.
- Edamame Beans: These tender, protein-packed soybeans bring a pop of bright green and a mild, nutty taste.
- Seaweed Salad: Briny, slightly sweet, and full of umami, this adds a traditional poke bowl element and a fun chewy texture.
- Sprouts: A fresh finishing touch that adds a delicate, earthy flavor and a bit of crunch.
- Spicy Sauce: The perfect combination of kewpie mayonnaise and sriracha.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions and Variations
- Vegetables: Swap out vegetables to suit your taste!
- Rice: Brown rice or short grain white rice would work well in place of Jasmine.
How to Make a Poke Bowl with Seared Ahi Tuna
STEP ONE: Prep the Ingredients
Slice the avocado, cucumber, radish, and carrots into thin, even pieces. Prepare the jasmine rice and set aside. Have your seaweed salad, edamame, and sprouts ready for easy assembly.
STEP TWO: Coat the Tuna
In a shallow dish, mix the black and white sesame seeds. Press the ahi tuna steak firmly into the seeds, coating both sides evenly for a crisp, flavorful crust.
STEP THREE: Sear the Tuna
Heat a pan over medium-high heat and add sesame oil. Once hot, carefully place the sesame-crusted tuna in the pan and sear for 1-2 minutes per side. The exterior should be crisp while the center remains rare.
STEP FOUR: Assemble the Bowl
Let the tuna rest for 3-5 minutes, then slice into ½-inch cubes. Arrange the rice, veggies, seaweed salad, and edamame in a bowl. Top with the seared tuna, sprouts, and a drizzle of spicy sriracha mayo. Garnish with extra sesame seeds and enjoy!
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Choose sashimi-grade tuna. Look for bright red, firm tuna with no fishy smell for the best quality.
✔️ DO Sear on high heat. A hot pan ensures a crispy sesame crust—don’t move the tuna while searing.
✔️ DO Pair creamy avocado, crunchy veggies, and chewy seaweed salad for the perfect texture.
How Should I Store and Reheat this Recipe?
Store in the refrigerator in an airtight container for 1-2 days. This dish is not freezer friendly.
Recipe FAQs
The key to perfectly seared ahi tuna is using high heat and a quick sear. Heat a pan with sesame oil until shimmering, then sear the tuna for 30-45 seconds per side, ensuring the center remains rare. Pressing the fish into sesame seeds before searing adds a flavorful crust and extra texture.
Yes, but it's best to store the ingredients separately to keep everything fresh. Cook and cool the rice, prep the vegetables, and sear the tuna in advance. Assemble the bowl just before serving and drizzle with the spicy sauce to prevent sogginess.
If you don’t have ahi tuna, try salmon (sashimi-grade), cooked shrimp, tofu, or even grilled chicken. Each option provides a different texture and flavor while still complementing the fresh ingredients and spicy sauce.
Sushi originated in Japan, whereas Poke bowls are considered native Hawaiian cuisine. In Hawaii, Poke means "to slice," or "cut crosswise into pieces.
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📖 Recipe
Seared Ahi Tuna Poke Bowl
Equipment
- Frying pan
Ingredients
Seared Ahi Tuna
- 1 ahi tuna steak 6-8 oz, ¾” thick, sashimi-grade
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds plus extra for garnish
- 1 tablespoon sesame oil
Poke Bowl
- 1 cup jasmine rice cooked
- 1 avocado diced
- ½ cup cucumber thinly sliced
- 1 radish thinly sliced
- ½ cup shredded carrots
- ½ cup shelled edamame
- ½ cup prepared seaweed salad
- sprouts optional
- sesame seeds for garnish
Spicy Sauce
- ¼ cup Kewpie mayonnaise
- 1 tablespoon sriracha sauce adjust to taste
Instructions
- Cook jasmine rice according to package instructions and set aside.
- Slice avocado, cucumber, radish, and carrots. Set aside all other toppings for easy assembly.
- Mix black and white sesame seeds in a shallow dish. Press the ahi tuna steak firmly into the seeds to coat both sides.
- Heat a pan over medium-high heat and add sesame oil. Once the oil is shimmering, add the tuna steaks and sear for 1-2 minutes per side for a pink center, or continue cooking until center is fully cooked. (See food safety tips below).
- Remove from the pan and let rest for 3-5 minutes to seal in the juices. Slice into ½-inch cubes or thin strips for serving.
- Mix ¼ cup Kewpie mayo with 1 tablespoon sriracha until smooth.
- Divide jasmine rice between two bowls.
- Arrange sliced avocado, cucumber, radish, carrots, edamame, and seaweed salad. Add sliced seared tuna and top with sprouts and sesame seeds. Drizzle spicy sauce over the top and serve immediately.
Notes
- For best results, choose sushi-grade or sashimi-grade tuna from a trusted fishmonger or reputable grocery store. Keep the tuna refrigerated until ready to cook and enjoy immediately after preparing.
- To fully cook the tuna, extend the cooking time until the center is fully opaque. For seafood safety guidelines, visit more guidelines at USDA.gov.
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