Why You’ll Love This Sesame Crusted Tuna Bowl
- It’s a textural dream. You get the satisfying crunch of the sesame seed crust, the melt-in-your-mouth tenderness of the tuna, the fluffy rice, and the crisp veggies all in one forkful. It’s a party in your mouth, honestly.
- It comes together in a flash. The actual cooking time for the tuna is mere minutes. While your rice is cooking, you can prep everything else, making this a fantastic option for a speedy yet impressive dinner.
- It’s endlessly customizable. This bowl is a fantastic template. Swap the veggies based on what’s in your fridge, change up the grain, or adjust the sauce to your preferred level of spice. It’s your canvas.
- It feels luxurious without the price tag. A small, high-quality piece of tuna can feed two people generously when sliced and served over a bowl. It’s a way to enjoy a sushi-grade experience without the sushi-restaurant bill.
Ingredients & Tools
- 2 (6-ounce) sushi-grade ahi tuna steaks, about 1-inch thick
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 1 tbsp neutral oil (like avocado or grapeseed)
- 1 cup uncooked sushi rice or jasmine rice
- 1 ripe avocado, sliced
- 1 cup shelled edamame, thawed if frozen
- 1 small cucumber, thinly sliced or julienned
- 2 scallions, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 tsp salt
For the Spicy Mayo:
- 1/4 cup mayonnaise
- 1-2 tbsp sriracha (adjust to taste)
- 1 tsp soy sauce
- 1 tsp lime juice
Tools: A sharp knife, a medium saucepan for rice, a small bowl, a large non-stick or cast-iron skillet.
The star here is, without a doubt, the tuna. Sourcing sushi-grade fish is key—look for it at a trusted fishmonger or a well-stocked grocery store. The mix of black and white sesame seeds isn’t just for looks; it gives a deeper, more complex nutty flavor. And that little bit of sugar and vinegar for the rice? It’s the secret trick that makes your rice taste like it came from your favorite poke spot.
Serves: 2 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Sushi-Grade Tuna is Non-Negotiable. Since we’re searing the tuna very briefly and leaving the center rare, you must use tuna that is labeled “sushi-grade” or “sashimi-grade.” This means it has been frozen to a specific temperature to eliminate parasites, making it safe for raw consumption.
- Pat Your Tuna Dry. This is the single most important step for getting a proper sear. Use paper towels to thoroughly dry the tuna steaks on all sides before you even think about the sesame seeds. A wet surface steams instead of sears.
- Get Your Pan Screaming Hot. You want to hear a confident sizzle the moment the tuna hits the pan. If the pan isn’t hot enough, the seeds will toast slowly and the tuna will start to cook through before the crust forms. A little smoke is okay—it means you’re doing it right.
- Prep Your Mise en Place. This is a fast-paced recipe once the cooking starts. Have all your veggies sliced, your sauce mixed, and your plates ready to go before you turn on the stove for the tuna. It makes the whole process smooth and stress-free.
How to Make Sesame Crusted Tuna Bowl
Step 1: Prepare the Rice. Cook your rice according to package directions. While it’s still hot, gently fold in the rice vinegar, sugar, and salt. This seasons the rice and gives it that characteristic slight tang and shine. Spread it out on a baking sheet or in a wide bowl to let it cool slightly while you prepare everything else. You want it warm, but not so hot that it wilts your fresh toppings.
Step 2: Create Your Crust Station. On a small plate or shallow bowl, mix the white and black sesame seeds together. Take your thoroughly dried tuna steaks and press all sides—including the edges—firmly into the seed mixture. You want a nice, even coating. Don’t worry if a few seeds fall off, just try to get a good layer. Set the crusted tuna aside on a clean plate.
Step 3: Whisk Together the Sauce. In a small bowl, combine the mayonnaise, sriracha, soy sauce, and lime juice. Start with 1 tablespoon of sriracha, whisk until smooth, then taste. Want more heat? Add the second tablespoon. This is your moment to customize. Set the spicy mayo aside.
Step 4: The Big Sear. Place your skillet over medium-high heat and let it get properly hot for a minute or two. Add the neutral oil and swirl to coat the pan. Carefully place the sesame-crusted tuna steaks in the hot pan. You should hear an immediate, lively sizzle. Sear for 60-90 seconds per side for a rare center. For a 1-inch thick steak, this is usually perfect. If you prefer it more cooked, add 30 seconds per side, but be careful—it goes from rare to well-done very quickly.
Step 5: Rest and Slice. The most crucial step! Transfer the seared tuna to a cutting board and let it rest for at least 3-4 minutes. This allows the juices to redistribute. If you slice it immediately, all those beautiful juices will run out. Use a sharp knife to slice the tuna against the grain into 1/4 to 1/2-inch thick slices. You’ll see that gorgeous pink interior.
Step 6: Assemble Your Bowls. Divide the slightly cooled, seasoned rice between two bowls. Artfully arrange the avocado slices, cucumber, edamame, and scallions around the edges. Fan the beautiful slices of seared tuna over the center of the rice. Drizzle generously with the spicy mayo. A final sprinkle of extra sesame seeds or scallions on top never hurts!
Serving Suggestions
Complementary Dishes
- A simple seaweed salad — Its briny, slippery texture and vibrant flavor are a classic pairing with tuna, adding another layer of oceanic freshness to your meal.
- Steamed or roasted broccoli with garlic — If you want a heartier, warmer vegetable side, the earthy flavor of broccoli stands up beautifully to the rich tuna and spicy mayo.
- Miso soup to start — A small cup of warm, savory miso soup sets the stage perfectly, making the whole meal feel like a complete and comforting experience.
Drinks
- A crisp, dry Riesling or Sauvignon Blanc — The high acidity and citrus notes in these wines cut through the richness of the tuna and mayo, cleansing your palate between bites.
- An ice-cold Japanese lager — Think Sapporo or Asahi. The light, crisp, and slightly bitter beer is a fantastic, refreshing counterpart to the dish’s umami and spice.
- Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus provide that same palate-cleansing effect, making every bite taste bright and new.
Something Sweet
- Green tea ice cream — The slightly bitter, earthy notes of matcha are a sophisticated and light way to end the meal, complementing the Japanese-inspired flavors without being too heavy.
- A few slices of fresh mango — The sweet, tropical fruit is a simple, refreshing finish that contrasts nicely with the savory elements you’ve just enjoyed.
- Dark chocolate with ginger — A square or two of high-quality dark chocolate with crystallized ginger offers a bold, elegant endnote that plays well with the spice from the mayo.
Top Mistakes to Avoid
- Mistake: Using a cold pan. This is the #1 reason for a soggy, not crunchy, crust. The pan needs to be properly preheated so the seeds toast and seal quickly, creating a barrier that keeps the tuna rare inside.
- Mistake: Moving the tuna around in the pan. Once you place the tuna in the hot oil, leave it alone! Let it develop a beautiful sear. If you keep fussing with it, you’ll knock the seeds off and prevent that crust from forming properly.
- Mistake: Skipping the rest time. I know it’s tempting to slice right in, but patience is a virtue here. Letting the tuna rest ensures it stays juicy and tender. Slicing it hot means all the flavor literally drains onto your cutting board.
- Mistake: Overcrowding the veggies. The beauty of this bowl is the distinct textures. If you chop everything into a fine dice and mix it all together, you lose that delightful contrast. Keep your components separate and distinct for the best experience.
Expert Tips
- Tip: Score the tuna skin (if it has it). If your tuna steak has a thin layer of skin on one side, use a sharp knife to score it in a crosshatch pattern before searing. This prevents the skin from contracting and curling the steak, giving you an even sear.
- Tip: Make a quick ponzu alternative. If you’re not a mayo person, mix equal parts soy sauce and fresh lime or lemon juice, with a tiny pinch of sugar. It’s a bright, acidic drizzle that lets the tuna shine.
- Tip: Use leftover tuna for a killer salad. Any extra slices? Flake them the next day and toss with mixed greens, a ginger-soy vinaigrette, and crunchy wonton strips for a fantastic lunch salad.
- Tip: Toast your sesame seeds for extra flavor. For a next-level nutty aroma, you can toast the sesame seeds in a dry pan for a minute or two before using them for the crust. Just let them cool completely first so they don’t burn when you sear the tuna.
FAQs
Can I use a different type of fish?
Absolutely! While tuna is classic, salmon works wonderfully for a sesame crust. Just ensure it’s also sushi-grade if you plan to keep it rare in the center. If you prefer your fish cooked through, a firm white fish like halibut or cod would be delicious, though you’ll need to adjust the cooking time to ensure it’s flaky and opaque all the way through.
I can’t find sushi-grade tuna. What are my options?
This is a common issue! Your safest bet is to use a high-quality tuna steak and cook it to your preferred doneness, whether that’s medium-rare or well-done. Alternatively, you could use cooked shrimp, grilled chicken, or even baked tofu as your protein. The bowl formula is very flexible.
How do I store leftovers?
It’s best to store the components separately. Keep the sliced tuna, rice, and veggies in airtight containers in the fridge for up to 2 days. The tuna will continue to cook a little from residual heat, so it won’t be as rare when reheated. The bowl is definitely best enjoyed fresh, but the leftovers are still tasty!
My sesame seeds keep falling off. What am I doing wrong?
The two main culprits are moisture and not enough pressure. Make absolutely sure the tuna is bone-dry before pressing it into the seeds. Then, really press down firmly on all sides to help the seeds adhere. A very light brush with a neutral oil on the tuna before pressing can also help them stick, but patting dry is usually sufficient.
Can I make this gluten-free?
Easily! Just ensure you use tamari (a gluten-free soy sauce) or coconut aminos instead of regular soy sauce in the spicy mayo. Double-check that your sriracha brand is gluten-free, as some may contain additives with gluten. All the other core ingredients are naturally gluten-free.
