If you’re looking for a quick yet impressive meal, these pan-seared sesame-crusted tuna rice bowls are not only delicious, but fun to make! The sesame seeds add a nutty flavor as well as much needed crunch against the delicate tuna (though pickled carrot and daikon would be great here too!). These are kind of like deconstructed sushi rice bowls, and (similar to sushi) you can dress them up however you want.
My personal favorite garnishes are sliced green onions, cilantro, and homemade spicy mayo. Serve with your favorite Asian-inspired veggies, like blistered string beans, edamame, or a handful of watercress for a peppery bite.
For more easy seafood dinner recipes, try my sushi bake, sesame-crusted salmon rice bowls or seared tuna noodle bowls next!
What You’ll Need
- Seasoned sushi rice: once the rice is cooked, I stir in a mix of rice vinegar, sugar, and kosher salt to flavor the rice!
- Tuna steaks: be sure to look for ahi tuna fillets with a deep red color.
- To season the tuna: sesame oil, kosher salt, black sesame seeds, and white sesame seeds. Yes, it’s totally ok to just use one type of sesame seed! I like the contrast in color of using both.
- Homemade spicy mayo for drizzling on top! This is made by whisking together Kewpie mayo and Sriracha. Easy!
- Topping suggestions: B&W Watercress (somewhat peppery in flavor and just all around good for you), fresh cilantro, scallions, pickled ginger, lime wedges, and thinly sliced chiles.
Ingredient note: To add even more flavor to sushi rice, consider topping it with a little furikake, aka: Japanese rice seasoning. It’s a blend of sesame seeds, seaweed, herbs, fish flakes, and salt.
Ingredient Substitutions
- Tuna: Swap ahi tuna for pan-fried salmon or swordfish steaks. If using swordfish, cook for 3-4 minutes per side, or until fully cooked.
- Sushi Rice: While short grain rice is traditional, you can substitute with another rice if you like.
- Spicy Mayo: Replace with soy sauce, tamari, or ponzu for a lighter dressing.
- Watercress: Substitute with arugula or baby spinach for a peppery or more mild green.
Directions
- Cook the sushi rice. Rinse rice until water runs clear. Cook according to package or rice cooker instructions. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Pour over cooked rice and gently toss.
- Prepare the tuna. Pat tuna dry, then brush with sesame oil. Season with salt. Mix black and white sesame seeds on a plate and press tuna into seeds to coat on both sides.
- Sear the tuna. Heat a little neutral oil in a pan over medium-high heat. Sear tuna for 30-60 seconds per side for rare, or 1-2 minutes per side for medium. Let rest.
- Assemble rice bowls. Thinly slice tuna against the grain. Divide sushi rice into bowls, top with sliced tuna and a drizzle of spicy mayo. Garnish with B&W Watercress, scallions, Thai chiles, cilantro, sesame seeds, and lime wedges. Serve with pickled ginger.
Ari’s Best Tips!
- Frozen tuna steaks: If using, just be sure to thaw completely and dry well with paper towels to avoid any excess moisture.
- Press the sesame seeds firmly onto the tuna to ensure they stick during searing.
- Use a hot pan to get a quick sear without overcooking the tuna.
- Don’t overmix the rice with the vinegar to avoid making it mushy.
- Thinly slice the tuna against the grain for tender, easy-to-eat pieces.
How To Store & Reheat
You can prepare the sushi rice and sear the tuna in advance. Store separately in airtight containers in the refrigerator for up to 24 hours. Assemble the bowls just before serving.
- Storage: Store leftover rice and tuna separately in airtight containers in the fridge. The rice will last 3-4 days, while the tuna is best consumed within 2 days.
- Freezing is not recommended for this dish, as the tuna may lose its delicate texture and flavor when thawed.
Serving Suggestions
These tuna rice bowls are incredibly versatile! Serve them with:
- Miso soup for a comforting side.
- Edamame or blistered string beans (I love how garlicky these are!).
- Seaweed salad or spicy kani salad, both of which pair beautifully with rice bowls!
Feel free to experiment with toppings like avocado, cucumber, or shredded nori.
Flavorful and visually stunning, this is definitely one of my favorite ways to enjoy ahi tuna!
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Pan-Seared Sesame-Crusted Tuna Rice Bowls
Video
Equipment
Ingredients
For the rice
- 1 cup sushi rice
- 2 Tbsp rice vinegar
- 1½ tsp granulated sugar
- ½ tsp kosher salt
For the tuna
- 2 (4-5 oz) ahi tuna fillets, look for tuna with a deep red color
- 1 Tbsp sesame oil
- 1 tsp kosher salt, divided
- ¼ cup black sesame seeds
- ¼ cup white sesame seeds
- For serving: homemade spicy mayo, B&W Watercress, cilantro, scallions, pickled ginger, Thai red chiles, sesame seeds, lime wedges, edamame
Instructions
- Make the sushi rice. Place rice in a fine mesh strainer, then run under cool water to thoroughly rinse. At first, the water will look cloudy or murky, but after 1 minute, the water should run clear. Cook the rice according to package or rice cooker instructions.
- Make the sushi vinegar. In a small saucepan, combine 2 Tbsp rice vinegar, 1½ tsp sugar, and ½ tsp Kosher salt. Bring to a simmer over medium-high heat, then whisk until dissolved. Set aside until the rice is cooked.
- Season the rice. Pour sushi vinegar on top of rice, directly in the pot it was cooked in. Use a rice spoon or spatula to gently toss the rice with the vinegar, being careful not to squish the rice.
- Prepare the tuna. Pat the tuna dry on both sides with paper towels, then brush each filet lightly with sesame oil. Season each tuna steak with ½ tsp Kosher salt. Mix ¼ cup black sesame seeds and ¼ cup white white sesame seeds together on a plate or sheet tray. Firmly press the tuna filets into the sesame seeds to coat on all sides.
- Sear the tuna. Bring a pan to medium-high heat, then add remaining 2 Tbsp neutral oil. When just barely smoking, carefully add the tuna fillets, cooking for 30-60 seconds per side for rare, or 1-2 minutes per side for medium. Transfer the seared tuna to a plate. Allow to cool slightly.
- Assemble, then serve. Thinly cut tuna across the grain into slices about ¼ -inch thick, then divide between bowls. Drizzle with spicy mayo, then garnish with your favorite toppings. I like to add watercress, scallions, thinly sliced Thai red chiles, cilantro, sesame seeds, and lime wedges. Pickled ginger can be added to the bowls or served on the side. Enjoy hot, room temperature, or cold.
Notes
- Nutrition facts do not include additional recommended toppings.
- You can prepare the sushi rice and sear the tuna in advance. Store separately in airtight containers in the refrigerator for up to 24 hours. Assemble the bowls just before serving.
- Storage: Store leftover rice and tuna separately in airtight containers in the fridge. The rice will last 3-4 days, while the tuna is best consumed within 2 days.
- Freezing is not recommended for this dish, as the tuna may lose its delicate texture and flavor when thawed.
Nutrition
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