Seared Tuna Poke Rice Bowl
A rice bowl featuring seared tuna steak, layered with cooked rice, and finished with a soy-based marinade and toppings. Components are swappable: choose your grain, protein, sauce, and fresh vegetables to build variations.
Ingredients
Method
Pat tuna steak dry with paper towels and season both sides evenly with salt and black pepper.
If not already cooked, prepare rice according to package directions; keep warm.
Whisk together soy sauce, sesame oil, rice vinegar, and minced ginger in a small bowl; set aside.
Slice cucumber, chop green onion, and slice avocado; arrange on a plate for assembly.
Heat olive oil in a cast-iron skillet over medium-high heat until just smoking.
Sear tuna 90 seconds per side for rare to medium-rare (internal temperature 125–130°F); transfer to a cutting board and let rest 2 minutes.
Slice tuna against the grain into 1/4-inch pieces.
Divide warm rice between serving bowls.
Arrange sliced tuna, cucumber, avocado, and green onion over rice in sections.
Spoon marinade evenly over the bowl and sprinkle sesame seeds on top.
Serve immediately at room temperature or warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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