Tuna Bowl Recipe

Rinse the Rice

In a fine mesh strainer, rinse 1 cup of jasmine rice under cold water until the water runs clear. This removes excess starch.

Cook the Rice

In a medium saucepan, combine the rinsed rice, 1.5 cups of water, and 1 tsp of salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.

Fluff the Rice

After 15 minutes, remove the saucepan from heat and let it sit for 5 minutes. Then, uncover and fluff the rice with a fork.

Marinate the Tuna

In a small bowl, whisk together 2 tbs of olive oil, 2 tbs of soy sauce, 1 tsp of salt, 1 tsp of black pepper, and 1 tbs of lemon juice. Place the Ahi tuna steaks in a shallow dish and pour the marinade over them. Let marinate for 15 minutes.

Sear the Tuna

Heat a non-stick skillet over medium-high heat. Add a little olive oil if necessary. Remove the tuna from the marinade and sear for 1-2 minutes on each side for rare, or longer if desired. Sprinkle sesame seeds on both sides while searing.

Slice the Tuna

Once cooked to your liking, remove the tuna from the skillet and let it rest for a couple of minutes. Slice it thinly against the grain.

Serve the Bowl

In a serving bowl, layer the fluffed jasmine rice as the base. Arrange the sliced seared tuna on top of the rice.

Add Toppings

Top with optional ingredients such as sliced green onions, sliced avocado, pickled ginger, and seaweed salad as desired.