Seared Ahi Tuna Sushi Bowls
Servings: 2
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
1 Cup Sushi Rice (jasmine or basmati work well)
5 Tbsp rice vinegar , divided
2 Tbsp granulated sugar
1/2 tsp salt
1/4 cup light mayonnaise
1 1/2 Tbsp sriracha
1/4 cup low-sodium soy sauce
10-12 oz (5-6oz per person) Fresh or frozen/thawed Ahi Tuna 🍣
Wasabi seasoning
1 cup diced English cucumber (or whatever is in season)
1/2 cup roughly chopped matchstick 🥕 carrots
1 nori sheet, chopped or crumbled into small pieces (add more to taste) These can be difficult to find. I usually find them in the ethnic section of Dierbergs.
1 Tbsp chopped pickled sushi ginger (if desired)
1 large 🥑 avocado, peeled and diced
Black and toasted sesame seeds , for garnish.
Fresh jalepeno slices if ya like it spicy 🌶
Instructions
Season the thawed or fresh Ahi Tuna with salt, pepper and/or wasabi paste, powder or sauce and set aside. Place rice in a fine mesh strainer and rinse under cold water until water runs clear (it will take about 2 minutes of rinsing). Tap bottom of strainer with palm of your hand until water no longer falls from strainer (it should be well drained). Transfer rice to a medium saucepan along with 2 1/4 cups water. Bring mixture to a full boil then reduce heat to low, cover with lid and simmer 15 minutes. Remove from heat, keep covered and let rest 15 minutes.
Meanwhile, in a small saucepan combine 4 Tbsp of the vinegar with the sugar and salt. Heat over medium heat, cook and whisk until sugar has dissolved. Remove from heat, let cool while rice is resting then pour vinegar mixture over rice and toss to evenly coat.
Heat your skillet or pan with EVOO or avocado oil at a high temperature, around 350 degrees.
In a small mixing bowl whisk together mayonnaise with sriracha. Thin with 1 1/2 tsp of water if desired. Transfer to a sandwich size resealable bag and set aside.
Sear the tuna for a few minutes on each side or to your liking. (We do 2 minutes per side, so the tuna is still red in the middle but warm throughout, which is rare).
In a small mixing bowl whisk together soy sauce and remaining 1 Tbsp vinegar, set aside. In a large mixing bowl gently toss together seared ahi tuna, cucumber, carrots, nori, ginger and avocado. Divide prepared rice among 2 bowls. Top with seared ahi tuna and veggie mixture then spoon soy sauce mixture over top of each serving. Cut a small tip from one corner of the resealable bag holding the sriracha mixture, drizzle over each serving. Serve immediately!
Cheers, and enjoy! We enjoy this bowl with sakè followed by wine...of course!
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