Seared Tuna Poke Bowl Recipe

Rinse and cook rice

Rinse 1 cup short-grain sushi rice under cold water until the water runs mostly clear (about 4–5 rinses). Drain and combine with 1.1 cups water in a small saucepan. Bring to a gentle boil, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes.

While rice cooks, mix 1 tablespoon rice vinegar, 1/2 teaspoon sugar, and 1/8 teaspoon salt until dissolved. Fold seasoning into hot rice gently with a spatula to avoid crushing grains. Cover and keep warm.

Prep tuna and marinade

Cut 12 oz sushi-grade tuna into 1/2-inch cubes and place in a medium bowl. Add 3 tbs low-sodium soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp honey, 1 tsp grated fresh ginger, 1 minced garlic clove, 2 thinly sliced scallions, 1 tbs toasted sesame seeds, and 1/4 tsp crushed red pepper flakes. Gently toss to coat. Let marinate 8–12 minutes in the refrigerator while you prepare other components (do not marinate longer than 20 minutes to preserve texture).

Sear tuna quickly

Heat a heavy skillet (preferably cast iron) over high heat until shimmering. Add 2 tsp neutral oil and swirl to coat. Remove tuna from marinade with a slotted spoon, letting excess marinade drip off (reserve marinade). Season the tuna lightly with 1/2 tsp fine sea salt and 1/4 tsp black pepper. Working in one batch to avoid overcrowding, sear cubes in the hot pan for 10–20 seconds per side to achieve a rare center and a lightly browned exterior (total searing time ~40–60 seconds). Transfer seared cubes to a plate.

Optional: pour the reserved marinade into the hot pan and cook briefly (30–45 seconds) until slightly thickened; spoon over the seared tuna to finish.

Whisk together 2 tbs mayonnaise, 1 tsp sriracha, and 1/2 tsp lime juice until smooth. Adjust heat to taste. Transfer to a squeeze bottle or small bowl for serving.

Divide seasoned rice between two bowls (about 1/2 cup cooked rice per serving if making 2 servings). Arrange seared tuna over rice.

Arrange toppings around tuna: sliced avocado, cucumber half-moons, shredded carrot, 1/2 cup shelled edamame, pickled ginger, and microgreens or cilantro.

Drizzle sriracha mayo over tuna and sprinkle with extra toasted sesame seeds and 1 tsp furikake if using. Garnish with torn nori strips and remaining sliced scallion.

Serve immediately so tuna stays warm on the outside and rare inside.