Seared Ahi Tuna Bowl Recipe

Rinse and Cook Rice

Rinse the short-grain sushi rice under cold running water until the water runs mostly clear (4–6 rinses). Drain and place rice with 4.5 cups water in a rice cooker or heavy saucepan. If using stovetop, bring to a boil, then reduce to low, cover and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice rests, warm 0.25 cups rice vinegar with 2 tablespoons sugar and 1 teaspoon salt just until dissolved. Transfer rice to a large shallow bowl, gently fold in the vinegar mixture with a cutting motion to separate grains. Fan the rice as you fold to cool to near room temperature (about 10 minutes). Keep covered with a damp cloth until assembling bowls.

Quick-Pickle Cucumbers & Carrots

Combine 0.5 cup rice vinegar, 0.5 cup water, 1 tablespoon sugar and 0.5 teaspoon salt in a bowl and stir until dissolved. Add the julienned cucumber (2 cups) and carrot (1 cup). Toss and let sit at room temperature for at least 15 minutes, up to 2 hours. Drain before assembling.

Prepare Avocado & Scallions

Slice the avocados just before assembly to prevent browning. Thinly slice scallions and set aside.

Toast Seeds

In a dry skillet over medium heat, toast the white (0.5 cup) and black (0.25 cup) sesame seeds with 0.5 teaspoon fine sea salt, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Transfer to a plate to cool.

Spread the cooled toasted seeds on a plate or shallow tray to form the crust when searing tuna.

Marinate Tuna

Pat the 2 lbs ahi tuna dry with paper towels. Lightly coat all sides with 1 tablespoon soy sauce, 1 teaspoon sesame oil and 1/4 teaspoon black pepper. Let sit at room temperature for 8–10 minutes; do not over-marinate or the soy will cure the surface.

Crust the Tuna

Press each tuna loin into the toasted sesame seed mix to adhere a uniform crust on the top, bottom and sides as preferred. Gently press to make the seeds stick but do not crush the flesh.

Sear Tuna

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat. Sear tuna 20–30 seconds per side for rare (internal 110–115°F / 43–46°C), 45–60 seconds per side for medium-rare, turning by hand with tongs to get even crust. Avoid overcooking — goal is a deep sear with raw center. Remove to a cutting board and let rest 2–3 minutes. Slice into 1/2-inch thick slices across the grain.

If cooking in batches for catering, keep seared tuna on a sheet pan loosely tented with foil and place in a 150°F (65°C) oven for up to 20 minutes to hold without overcooking.

Prepare Sauces

If making spicy mayo, combine 0.5 cup mayonnaise with 1 teaspoon sriracha (adjust to taste) and stir until smooth. Pour ponzu into a small serving container or drizzle bottle. Taste and adjust seasoning.

Assemble Bowls

Divide the seasoned sushi rice evenly among 8 bowls (about 0.5 cup cooked rice per serving if yielding 8; adjust if serving size differs). Arrange sliced seared ahi (approximately 4 oz cooked per bowl) over rice. Add drained pickled cucumber and carrot, 1/4 avocado slice per bowl, a sprinkle of scallions, pickled ginger, and a light dusting of furikake if using.

Finish

Drizzle 1 teaspoon toasted sesame oil over each bowl, a tablespoon of ponzu per bowl, and a dollop or zigzag of spicy mayo as desired. Sprinkle reserved sesame seeds and microgreens. Serve immediately with lime wedges on the side.