Tuna Crispy Rice
Seared tuna served over crispy-edged rice with swappable vegetables and sauces. Combines seared protein, textured rice, and fresh or cooked vegetable toppings in one bowl.
Ingredients
Method
Cut tuna steak into bite-sized cubes or keep whole. Prepare all vegetables: slice cucumber, slice avocado, slice green onion. Ensure cooked rice is cooled and loosened with a fork.
Heat a skillet or wok over high heat until very hot. Add 1 tbsp sesame oil.
Add tuna cubes or steak to the hot oil. Sear for 60–90 seconds per side (for rare-to-medium-rare center), then remove to a plate. Immediately brush or toss with soy sauce while warm.
In the same skillet, add 1.5 tbsp vegetable oil over medium-high heat. Add cooled rice, breaking up clumps with a wooden spoon.
Stir-fry rice for 8–10 minutes, stirring occasionally, until rice is hot and bottom edges turn golden and crispy. Do not stir constantly; let rice sit briefly between stirs to develop crispy patches.
Divide crispy rice between bowls or plates. Top with seared tuna.
Arrange cucumber slices, avocado, and any additional vegetables around the tuna and rice.
Drizzle ponzu or ginger-soy glaze over the entire bowl. Garnish with green onion slices and sesame seeds. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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