Pan-Seared Sesame-Crusted Tuna Rice Bowls
If you love to get tuna rolls when ordering sushi, you'll probably love these Sesame-Crusted Tuna Rice Bowls! Tuna steaks are brushed with sesame oil, coated in sesame seeds, then pan seared quickly, keeping the center rare. Pile high onto seasoned sushi rice and a drizzle of spicy mayo, then add your favorite toppings and garnishes!
Servings: 4 servings
Calories: 419kcal
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
Serving: 0.5tuna steak and ½ cup cooked rice | Calories: 419kcal | Carbohydrates: 44g | Protein: 23g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 27mg | Sodium: 905mg | Potassium: 302mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1549IU | Calcium: 195mg | Iron: 4mg
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