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poke bowl with seared ahi tuna in white bowl

Poke Bowl with Seared Ahi Tuna

Jami Powell
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!
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Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Main Course
Cuisine Hawaiian, Japanese
Servings 2

Equipment

Ingredients
  

  • 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

For Bowl

  • jasmine rice *cook according to package directions
  • sliced avocado
  • sliced cucumber
  • sliced radish
  • shredded carrots
  • edamame
  • prepared seaweed salad
  • sprouts and sesame seeds for garnish optional

For Spicy Sauce

  • ½ cup mayonnaise
  • 1-2 tablespoon sriracha sauce

Instructions
 

  • 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.

Notes

  • 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.
Keyword ahi tuna, poke, poke bowl
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