Sesame Tuna Poke Bowl
A composed bowl of seared tuna, sesame seeds, and soy-ginger marinade over rice with fresh vegetable toppings. Cold preparation with warm seared protein and chilled rice base.
Ingredients
Method
Cook jasmine or sushi rice according to package directions. Spread on a shallow plate and refrigerate until chilled, at least 30 minutes.
In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and minced ginger.
Add tuna cubes to the marinade and gently toss to coat. Let sit 10–15 minutes at room temperature, or refrigerate up to 4 hours.
If searing whole tuna steak instead of using raw poke, heat a skillet over high heat for 2 minutes. Sear tuna 1–2 minutes per side until browned outside and rare inside. Rest 2 minutes, then slice into bite-sized pieces.
Slice cucumber and avocado, mince red and green onion, and have edamame ready.
Divide chilled rice between bowls. Arrange marinated or seared tuna, cucumber, avocado, red onion, edamame, and green onion over rice.
Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, then sprinkle over bowls. Drizzle with remaining marinade or extra sesame oil if desired. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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