Blackened Tuna Bowl Recipe

Rinse and Cook Rice

Rinse 1 cup black rice under cold water until the rinse runs clearer. Drain. Combine rice and 1 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer gently for 25-30 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, 10 minutes.

Season Rice

Fluff rice with a fork, stir in 1 tsp rice vinegar, 1/2 tsp sugar and 1/4 tsp salt. Cover to keep warm while you prepare other components. The rice should be slightly sticky; if too dry, add 1-2 tsp hot water and fold gently.

Combine 3 tbsp sweet chili sauce, 2 tbsp rice vinegar, 2 tbsp water, 1 tsp sugar and 1/4 tsp salt in a small bowl. Stir until sugar dissolves. Add thinly sliced chilies and allow to sit at room temperature for at least 10 minutes (or refrigerate up to 2 days). Drain before assembling, reserving a little pickling liquid to dot the bowl if desired.

Ribbon the Cucumber and Carrot

Using a vegetable peeler, shave the halved cucumber lengthwise into thin ribbons. Peel the carrot and shave into long ribbons as well. If ribbons are very wide, stack and cut into shorter lengths. Toss ribbons lightly with a pinch (about 1/8 tsp) kosher salt and set aside to soften for 5 minutes, then gently squeeze to remove excess moisture.

Prepare Avocado and Edamame

Slice the avocado into 6-8 thin slices. If edamame is frozen, thaw and warm briefly in microwave or in a skillet; toss with 1/2 tsp toasted sesame oil and a pinch (about 1/8 tsp) kosher salt.

Toast Sesame Seeds

In a small dry skillet over medium heat, toast 1 tsp each black and white sesame seeds for 1-2 minutes, stirring, until fragrant. Remove from heat and set aside.

Whisk together 1/4 cup mayonnaise, 1 tsp sriracha, 1/2 tsp lime juice, 1/4 tsp minced garlic and 1/8 tsp salt. Add up to 1 tsp water to reach a smooth, drizzleable consistency. Taste and adjust heat or acidity as desired. Chill until ready to use.

Combine 3 tbsp kecap manis (or 2 1/2 tbsp dark soy + 1/2 tbsp brown sugar) with 1 tsp water and 1/4 tsp toasted sesame oil. Stir until homogeneous and slightly syrupy. Warm gently if using dark soy to help dissolve sugar.

Make the Spice Rub

In a small bowl combine 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp cayenne pepper, 1 tsp kosher salt and 1/2 tsp black pepper. Mix well.

Season Tuna

Pat the tuna loin dry with paper towels. Lightly brush or rub both sides with 2 tbsp neutral oil. Press the spice rub onto all sides of the tuna, creating an even coating.

Pan-Sear Tuna

Heat a heavy skillet (cast iron works best) over high heat until very hot. Add 2 tbsp oil and 1 tbsp butter. When the butter stops foaming, place the tuna in the pan. Sear for 30-45 seconds per side for rare (longer 1-2 minutes per side for medium), turning to sear all edges briefly so spice crust develops but center remains pink. Remove to a cutting board and rest 2-3 minutes, then slice into 1/4- to 1/2-inch thick slices. (If you prefer fully cooked tuna, sear longer, but note texture will firm.)

Divide the warm forbidden rice among 2-3 bowls (about 1/2 cup cooked rice per serving if making 3 bowls; adjust to servings below). Fan or place sliced blackened tuna over the rice.

Arrange cucumber and carrot ribbons, pickled sweet chilies, avocado slices and edamame around the tuna in attractive sections.

Drizzle each bowl with 1-1 1/2 tbsp sweet soy sauce (divide evenly) and dot or lightly zigzag 1-2 tbsp sriracha aioli over tuna and vegetables. Sprinkle the toasted white and black sesame seeds over the bowl and add microgreens or sliced scallions if using.

Finish with a small drizzle (~1 tsp) neutral oil or toasted sesame oil and a lemon wedge on the side if desired. Serve immediately so tuna remains warm and slightly rare.