Seared Ahi Tuna Rice Bowl Recipe
I make sushi rolls pretty frequently from home especially when I have vegetables that I need to use up. I have experimented with many different ingredients such as mango, kimchi, and even eggplant, which aren’t commonly used in sushi rolls but I have discovered that they actually work pretty well together. The two main ingredients that always find their way into my sushi rolls are avocados and cucumbers. The avocado provides that rich creaminess while the cucumbers add that fresh crisp texture. I will write a recipe for one of my sushi roll creations later in the future since today will be about sushi bowls.
Sushi can be quite expensive when you order out so making your own can save you a lot of money. You also get more portions for the price that you normally would spend dining out. Though, sometimes preparing and rolling up multiple sushi rolls can be time consuming and daunting for many. There is a quicker and just as delicious alternative which are these seared ahi tuna rice bowls. They are essentially a deconstructed version of a sushi roll that will satisfy your sushi cravings. It’s crisp, fresh, and light; so simple and quick to prepare for any night of the week.
These seared ahi tuna rice bowls were inspired by a restaurant that I order out from. When I order something from a place and enjoy the dish. I try to recreate it from home by remember what that particular dish taste like, what ingredients were presented; what I liked and what I didn’t, and also by adding my own twist to it. Usually it’s not an exact duplicate but more often than not, the creations come out tasting pretty similar. Sometimes I even end up liking my own version better.
Now for those of you who aren’t comfortable with eating raw or rare fish because of potential risk factors or simply because of the texture. You can substitute cooked salmon, shrimp, crab or make it vegetarian by swapping out the seafood for mushrooms or tofu. There are endless varieties that you can experiment with; be creative. You can coat the fish in sesame seeds but I prefer to just sprinkle it on top. Serve it with some seaweed strips for more of a sushi feel. Also change out the toppings to suit your own taste but I enjoy this combination since they pair up so well with each other.
- 4 ahi tuna steak (sushi grade)
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp lime juice
- 1 tsp ginger (grated)
- 1 garlic clove (minced)
- 1/2 tsp sesame oil
- 1/8-1/4 tsp dried ground chili
- 4 cups cooked rice (4 servings)
- per serving:
- 1 cup rice
- 2-3 tsp rice vinegar
- 1/2-1 tsp sugar
- 1/8 tsp salt
- 1/2 cup kewpie mayonnaise
- 2 tbsp sriracha
- 2 avocados (sliced)
- 1 cucumber (julienne or spiralized)
- 1 small jicama (julienne)
- 1 lime (cut into wedges)
- 2 scallions (sliced)
- sesame seeds
- fried onions
- masago (smelt roe; optional)
- Rinse rice with water a few times and cook.
- Mix together rice vinegar, sugar, and salt.
- Add mixture to cooked rice.
- Mix soy sauce, sugar, garlic, ginger, sesame oil, and roasted ground chili.
- Add to tuna; allow to marinate for 15 minutes.
- On medium-high heat; sear the tuna for about 1 minute on each side; remove
- Once cool enough to handle; slice or cut into 1/2-1 inch cubes.
- Mix together mayo and sriracha.
- Prepare avocados, cucumbers, jicama, and scallions.
- To assemble, divide 1 cup of sushi rice between 4 bowls.
- Add in prepared ingredients and top with sesame seeds, fried onions, and masago.
- Serve with spicy mayo and a wedge of lime
- Jicama is a root vegetable that is crispy, juicy, and slightly sweet. Apples or Asian pears are good substitutes.
- Different brands of soy sauce may vary in saltiness. I used low sodium Japanese soy sauce.
- Regular mayonnaise may be substituted if kewpie mayo isn’t available.