Sesame Ginger Tuna Bowl

Sesame Ginger Tuna Bowl

Seared tuna and crisp vegetables meet a tangy sesame ginger dressing over rice.

Total 28 min Makes 4 servings Calories 420/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish, Soy, Sesame

Fresh tuna is seared quickly to keep the center rare, then sliced over warm rice with crunchy cucumber, carrot, and edamame. A tangy sesame ginger dressing ties the bowl together, making it a satisfying weeknight dinner that comes together in under thirty minutes.

Ingredients

  • 1 pound sushi-grade tuna steak
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice
  • 1 cup cucumber, thinly sliced
  • 1 cup carrot, julienned
  • 1 cup shelled edamame
  • 1 avocado, sliced
  • 2 scallions, thinly sliced
  • 1 tablespoon sesame seeds
  • 1/2 cup sesame ginger dressing
  • 1 sheet nori, cut into thin strips (optional)

Method

  1. Pat the tuna steak dry with paper towels, then season both sides evenly with salt and pepper.

  2. Heat vegetable oil in a 9-inch skillet over high heat until shimmering.

  3. Sear the tuna for 1 to 1.5 minutes per side, until a golden crust forms but the center remains rare.

  4. Transfer the tuna to a cutting board and let rest for 3 minutes before slicing thinly against the grain.

  5. Divide the cooked rice among four bowls as the base layer.

  6. Arrange cucumber, carrot, edamame, and avocado slices around each bowl in separate sections.

  7. Fan the sliced tuna over the top of each bowl.

  8. Drizzle each bowl with sesame ginger dressing, then garnish with scallions, sesame seeds, and nori strips if using.

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    Sesame Ginger Tuna Bowl

    Fresh tuna is seared quickly to keep the center rare, then sliced over warm rice with crunchy cucumber, carrot, and edamame. A tangy sesame ginger dressing ties the bowl together, making it a satisfying weeknight dinner that comes together in under thirty minutes.

    28 min 4 servings 420 cal

    Ingredients

    • 1 pound sushi-grade tuna steak
    • 1 tablespoon vegetable oil
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 2 cups cooked white rice
    • 1 cup cucumber, thinly sliced
    • 1 cup carrot, julienned
    • 1 cup shelled edamame
    • 1 avocado, sliced
    • 2 scallions, thinly sliced
    • 1 tablespoon sesame seeds
    • 1/2 cup sesame ginger dressing
    • 1 sheet nori, cut into thin strips (optional)

    Method

    1. 1

      Pat the tuna steak dry with paper towels, then season both sides evenly with salt and pepper.

    2. 2

      Heat vegetable oil in a 9-inch skillet over high heat until shimmering.

    3. 3

      Sear the tuna for 1 to 1.5 minutes per side, until a golden crust forms but the center remains rare.

    4. 4

      Transfer the tuna to a cutting board and let rest for 3 minutes before slicing thinly against the grain.

    5. 5

      Divide the cooked rice among four bowls as the base layer.

    6. 6

      Arrange cucumber, carrot, edamame, and avocado slices around each bowl in separate sections.

    7. 7

      Fan the sliced tuna over the top of each bowl.

    8. 8

      Drizzle each bowl with sesame ginger dressing, then garnish with scallions, sesame seeds, and nori strips if using.