Ahi Tuna Bowl Recipe

Inspired by BANDITO BODEGA

Time45m

Serves2

Sticky rice, miso spinach, pickled ginger.

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Ingredients

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Ahi Tuna Bowl Ingredients

2 cups Ahi tuna steak

1 cup Sushi rice

1 1/2 cups Water

2 tablespoons Rice vinegar

1 tablespoon sugar

1/2 teaspoon Celtic sea salt

4 cups Spinach

2 tablespoons Miso paste

1 teaspoon Toasted sesame oil

1/2 cup Pickled ginger

1 tablespoon Sesame seeds

2 tablespoons Aged soy sauce

2 tablespoons Green onions

Method

Preparation Steps

Prepare the Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce to a simmer, cover, and cook for about 20 minutes until the water is absorbed. Remove from heat and let it sit covered for 10 minutes.

Season the Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is done resting, fluff it with a fork and gently fold in the vinegar mixture. Allow the rice to cool.

Prepare the Miso Spinach

In a pan, heat sesame oil over medium heat. Add the spinach and sauté until wilted. Stir in the miso paste until evenly combined and cook for an additional minute. Remove from heat.

Sear the Ahi Tuna

Season the Ahi tuna steaks with salt and pepper. Heat a skillet over high heat and sear the tuna for about 1-2 minutes on each side for medium-rare, or longer if desired. Remove from heat and let it rest before slicing.

Assemble the Bowl

In bowls, layer the sticky rice, miso spinach, sliced Ahi tuna, pickled ginger, and sprinkle with sesame seeds and chopped green onions. Drizzle with soy sauce if desired.