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Seared ahi tuna being picked up form a tuna poke bowl.

Seared Tuna Poke Bowls (With Ahi/ Yellowfin Tuna)

Packed with sticky sushi rice, creamy avocado, sweet mango and crunchy cucumber and radish, these Seared Tuna Poke Bowls are the kind of meal that makes you feel like you’ve got your life together — even on busy weeknights. Bright, fresh, and satisfying, they’re simple enough to make on a regular basis but still feel like a treat. This one’s a keeper.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Hawaiian
Servings 2 portions
Calories 698 kcal

Ingredients
 
 

For The Rice:

  • 170 g sushi rice
  • 2 tablespoon rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt

Veggies:

  • 60 g cucumber
  • 6-8 radishes (approx. 90g) grated
  • 1 small avocado
  • ½ small mango
  • 1 spring onion

Ponzu-Style Dressing:

  • 2 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon freshly grated ginger
  • a pinch of chilli flakes or finely chopped bird's eye chilli

For Tuna:

  • 240 g Ahi Tuna steaks a.k.a. Yellowfin Tuna
  • 1 teaspoon soy sauce
  • 2 tablespoon sesame seeds ideally, a mixture of black and white
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ tsp sugar

Instructions
 

  • Rinse the sushi rice thoroughly until the water runs clear, then cook according to package instructions, but as a general rule of thumb, place the rice in a colander and rinse, mixing the rice, under cold water until the water runs clear. Leave the rice to soak in water for 15 minutes. Drain thoroughly.
  • Add the drained rice to a pot with 220ml of cold water and cover with a lid. Bring it to a boil, then simmer on low heat for 10 minutes. (lid on). Take the pot of rice off the heat and leave it undisturbed (keeping the lid on) for 10 minutes.
  • In a small bowl, combine vinegar, sugar and salt. When the rice is cooked and rested, stir in the vinegar mixture, mixing it with a wooden spoon.
  • In the meantime, slice the cucumber into semi or quarter-circles and spring onion thinly; dice the avocado and mango into bite-sized pieces. Grate the radishes.
  • Whisk together soy sauce, lime juice, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and chilli flakes or chopped bird’s eye chilli.
  • Spread sesame seeds in a shallow bowl. Pat the tuna steaks dry with a paper towel. In a small bowl, mix the soy sauce, garlic powder, black pepper and sugar. Coat the tuna in soy sauce mixture. Then coat the tuna in sesame seeds. Press the seeds evenly onto all sides of the tuna.
  • Heat a non-stick or cast-iron pan over medium-high heat with a little oil. Sear the tuna for 45-60 seconds per side (based on the thickness of the steaks) until the sesame crust is golden but the centre remains rare. Rest for a couple of minutes, then slice thinly against the grain.
  • Divide the rice between two bowls and top with the prepared vegetables, mango, and tuna slices.
  • Spoon the dressing over each bowl just before serving.

Nutrition

Calories: 698kcalCarbohydrates: 78gProtein: 39gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 46mgSodium: 1937mgPotassium: 1127mgFiber: 12gSugar: 13gVitamin A: 3436IUVitamin C: 43mgCalcium: 140mgIron: 5mg
Keyword Ahi Tuna Poke Bowls, poke bowl, Poke Bowls, Poke Bowls With Seared Tuna, Poke Bowls With Sesame Crusted Tuna, Seared Tuna Poke Bowls, Tuna Poke Bowls, Yellowfin Tuna Poke Bowls
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