This Poke Bowl with Seared Ahi Tuna and Spicy Sauce is an incredibly delicious dish that is super versatile. There are many other ingredients you could use for this rice bowl. Try different vegetables and add wasabi or soy sauce to change things up!
- Ahi tuna steak ¾" thick *sashimi-grade see notes below
- Black and white sesame seeds
- Sesame oil
- Jasmine rice
- Edamame beans
- Seaweed salad
- Sriracha sauce
Note: Refer to the recipe card below for exact quantities.
- Vegetables - Swap out vegetables to suit your taste!
- Rice - Brown rice or Short Grain White rice would work well in place of Jasmine.
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- Salad bowl
- Salad tongs
- Oil and vinegar dispensers
- Frying pan or cast iron skillet
- Meat thermometer
- Cutting board
Store in the refrigerator in an airtight container for 1-2 days.
This dish is not freezer friendly.
Have leftover ingredients?
- Extra radish can be used in this delicious Mango Citrus Salad with Salmon.
- Radish are also in this Old Bay Shrimp Salad, yum!
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Sushi originated in Japan whereas Poke bowls are considered native Hawaiian cuisine. In Hawaii, Poke means "to slice," or "cut crosswise into pieces."
Poke Bowl with Seared Ahi Tuna
- 1 6-8 ounce ahi tuna steak ¾" thick *sashimi-grade see notes below
- 2 tablespoon black sesame seeds
- 2 tablespoon white sesame seeds include more for garnish
- 2 tablespoon sesame oil
- jasmine rice *cook according to package directions
- sliced avocado
- sliced cucumber
- sliced radish
- shredded carrots
- prepared seaweed salad
- sprouts and sesame seeds for garnish optional
For Spicy Sauce
- ½ cup mayonnaise
- 1-2 tablespoon sriracha sauce
- Slice and prepare ingredients for the bowl.
- Combine white and black sesame seeds.
- Firmly press the ahi tuna steak into the seeds to coat.
- Turn burner on medium-high heat. When pan is hot, add sesame oil and begin searing the tuna steak.
- Cook for 1-2 minutes on each side. The center should remain pink (unless you prefer your fish well done). *See notes.
- Let rest for 3-5 minutes, then cut into ½ inch cubes.
- While tuna is resting, mix together sriracha and mayonnaise for the spicy sauce.
- Arrange all ingredients in bowl. Drizzle spicy sauce over the top.
- Many people eat *sashimi-grade or *sushi-grade tuna raw. Please do your research and if you are uncomfortable with this, the fish may be cooked more thoroughly by adding additional time to the cooking process until center is no longer pink. See more guidelines at USDA.gov.
Refer to *notes in recipe above.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.