Seared Ahi Tuna Poke Bowl
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 sriracha mayonnaise drizzle.
Servings: 2
Calories: 982kcal
Equipment
- Medium skillet or sauté pan
- Rice cooker or saucepan
- Small Mixing bowl
Ingredients
Seared Ahi Tuna
- 1 fresh ahi tuna steak 6-8 oz, ¾” thick, sashimi-grade
- 2 tablespoons tri-color sesame seeds
- 1 tablespoon olive oil
Poke Bowl
- 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
Spicy Sauce
- ¼ cup Kewpie mayonnaise
- 1 to 2 teaspoons 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 olive oil. Once the oil is shimmering, add the tuna steaks and sear for 1–2 minutes per side for a medium-rare center, or continue cooking until the internal temperature reaches 145°F, according to FDA guidance.
- 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 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.
Video
Notes
Important Food Safety Tips
Consuming raw or undercooked seafood may increase your risk of foodborne illness. Always follow seafood safety guidelines.
- 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.
Nutrition
Calories: 982kcal | Carbohydrates: 94g | Protein: 34g | Fat: 53g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 301mg | Potassium: 1178mg | Fiber: 12g | Sugar: 4g | Vitamin A: 7459IU | Vitamin C: 15mg | Calcium: 172mg | Iron: 5mg
