Ahi Tuna* Recipe
Jasmine rice, chili crunch oil, red cabbage, cucumber, avocado, daikon, radish, carrots, yum yum sauce, and ginger soy.
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Ingredients
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Base
Vegetables
Sauces and Oils
Fish
Method
Prepare the Rice
- 1
Cook the Jasmine Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 ½ cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Prepare the Vegetables
- 2
Cook the Ahi Tuna
- 3
Sear the Ahi Tuna
Heat a non-stick skillet over medium-high heat. Season the 8 oz ahi tuna steak with salt and pepper to taste. Add a small amount of chili crunch oil (1 tsp) to the skillet. Sear the tuna for 1-2 minutes on each side for medium-rare (adjust time based on preferred doneness). Remove from heat and let it rest for a minute before slicing it into thin strips.
Assemble the Bowl
- 4
Combine Ingredients
In a serving bowl, place a generous scoop of the cooked jasmine rice as the base. Arrange the sliced ahi tuna on top of the rice. Add the prepared vegetables (red cabbage, cucumber, avocado, daikon radish, radish, and carrots) around the tuna. Drizzle with the remaining chili crunch oil, yum yum sauce, and ginger soy sauce. Serve immediately.