Seared Ahi Tuna Rice And Veggie Bowl
This Seared Ahi Tuna Rice and Veggie Bowl combines tender, sesame-crusted ahi tuna with perfectly seasoned sushi rice and fresh veggies. Topped with your favorite ingredients, it's a flavorful, healthy, and customizable meal perfect for lunch or dinner!
Equipment
- 1 Pot
- 1 Cast Iron Skillet
Ingredients
Rice
- 2 cups short-grain sushi-grade rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
Ahi Tuna
- 1 lb ahi tuna
- 2 tbsp soy sauce
- 3 tbsp high-heat oil for searing (e.g., avocado oil)
Sesame Crust
- 3 tbsp sesame seeds (black, or a mix of black and white)
- 1 tsp garlic powder (or onion powder)
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp sugar
- 1 tsp dried thyme
Veggies
- 1 pc cucumber
- 1 pc carrot
- 1 pc avocado
- 1 tsp chives
Sauce
- sriracha sauce
Instructions
Prepare the Rice
- Rinse the rice 3-4 times until the water runs mostly clear. Strain the rice in a fine mesh strainer and let it sit for a few minutes to drain completely.
- Combine the rice and water in a pot and bring to a boil. Boil for about 2 minutes, then reduce the heat to low. Cover and simmer for 10 minutes.
- Turn off the heat and leave the pot covered for another 10 minutes to allow the rice to finish steaming. You can cover the pot with a kitchen towel to retain the heat.
- Meanwhile, prepare the vinegar mixture: Heat the rice vinegar in a small saucepan with sugar and salt, stirring until dissolved.
- Transfer the cooked rice to a large, flat pan and spread it out evenly. Drizzle the vinegar mixture over the rice and gently mix it in with a wooden spatula while cooling the rice with a fan. Once the rice reaches room temperature, cover it with a damp cloth to prevent drying.
Prepare the Sesame Crust
- In a small bowl, mix the sesame seeds, garlic powder, salt, black pepper, sugar, and dried thyme.
Seared Ahi Tuna
- Pat the ahi tuna dry with paper towels. Place it on a plate and coat all sides with soy sauce to help the sesame crust stick.
- Generously sprinkle the sesame mixture over all sides of the tuna, pressing it firmly to adhere.
- Heat a cast-iron skillet over medium-high heat until very hot (a flick of water should sizzle loudly). Add the oil and let it heat until shimmering.
- Carefully place the tuna in the skillet and press it down gently with a spatula. Sear for 45-60 seconds on the first side, checking for a deep golden color. Flip and sear the other side for 60-90 seconds. Use tongs to sear the long edges for about 30 seconds each.
- Remove the tuna and place it on a cutting board. Blot with a paper towel if desired. Using a very sharp knife, thinly slice the tuna. Serve immediately, or refrigerate for up to 3 days to serve chilled.
Prepare the Sauce
- In small mixing bowl combine all sauce ingredients
Prepare the Veggies
- Cut the cucumber into slices, the avocado into cubes or wedges, and the carrot into thin strips. Feel free to substitute or add your favorite veggies.
Assemble the Bowl:
- Place the prepared rice into a bowl. Arrange the sliced ahi tuna and veggies on top. Sprinkle with chives for garnish.
- Serve immediately and enjoy!
