Ahi Tuna Bowl Recipe

Cook rice

Rinse the rice under cold water until the water runs mostly clear. Combine rinsed rice and 1.75 cups water in a small saucepan, bring to a simmer over medium heat, then reduce to low, cover, and cook for 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, mix rice vinegar, sugar and 0.25 tsp salt until dissolved. Fluff rice with a fork and gently fold in vinegar mixture. Keep warm.

Prepare marinade

Pat the tuna dry and cut into 3/4-inch cubes for a bowl. In a bowl, combine 3 tbsp tamari, 1 tsp sesame oil, 1 tbsp lime juice, 0.5 tsp salt and 1 tsp cracked pepper.

Marinate

Toss the tuna cubes gently with the tamari mixture and let sit 5–10 minutes at room temperature (no more than 15 minutes) to absorb flavor. Reserve any excess marinade for finishing.

Sear (optional) / Serve raw

For a quick char, heat 1 tbsp neutral oil in a heavy skillet over high heat until shimmering. Sear tuna cubes 10–15 seconds per side to lightly char while keeping rare inside. Alternatively, serve fully raw (sashimi-style) if very fresh. Transfer tuna to a bowl and drizzle 1 tsp extra tamari and 0.5 tsp toasted sesame oil over the top.

Prepare produce

Halve the avocado, remove pit, and slice or cube. Peel and thinly slice the cucumber into matchsticks or rounds. Thinly slice scallions on a diagonal. Roughly chop cilantro if using. Cut limes into wedges.

Char lemongrass

Bruise the lemongrass stalk with the flat side of a knife and trim tough ends. Heat a small skillet or grill pan over medium-high heat and char the lemongrass, turning occasionally, until blackened in spots and fragrant, about 4–6 minutes. Remove and set aside to garnish and infuse aroma when serving.

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1 tbsp honey, 1 tbsp fresh lime juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp pepper. Whisk until smooth and adjust sweetness or heat to taste. If too thick, thin with 1–2 tsp water or lime juice.

Toast seeds

In a small dry skillet over medium heat, toast 1 tbsp sesame seeds and 1 tbsp pumpkin seeds, stirring, until fragrant and lightly browned, about 2–3 minutes. Remove from heat and cool. Mix with 1 tsp furikake if using.

Divide the seasoned rice between 2 bowls (about 3/4 cup cooked rice per serving). Arrange the marinated/seared tuna on top of the rice in one area.

Place sliced avocado and cucumber beside the tuna. Scatter scallions and chopped cilantro over the bowl.

Drizzle 1–2 tbsp of the chipotle honey lime aioli over the tuna and vegetables in each bowl (divide evenly). Add the toasted seeds and furikake across the top for crunch.

Garnish each bowl with a charred lemongrass stalk laid across or tucked in for aroma, and a lime wedge. Serve immediately so tuna stays tender.