Seared Spicy Tuna Sushi Bowl

Seared spicy tuna sushi bowl, sweet rice, avocado, edamame, wasabi aioli

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725 cal

25 min

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Recipe Ingredients

  • (a) jasmine rice
  • (b) ahi tuna, asparagus
  • (c) togarashi spice
  • (d) cucumber, edamame, poblano peppers
  • (e) avocado
  • (f) wasabi aioli
  • (g) pickled ginger dressing

Equipment Needed

  • small saucepot with lid or foil
  • liquid measuring cup
  • wooden spoon
  • scissors
  • skillet or saute pan
  • plate
  • tongs
  • cutting board & knife
  • serving spoon

Recipe Directions

  1. For best results, take the fish out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer then this recipe card indicates.
  2. Pour the jasmine rice (a) into a small saucepot. Add 1/2 cup of water (per serving) to the rice. Put the pot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
  3. While the rice is cooking, cut open the package of tuna (b) and place on a plate. Pour 1/2 of the togarashi spice (c) over the tuna. Use your hands to evenly coat the tuna and rub the spices into the fish. Flip the tuna over, pour the remaining 1/2 of the spice on top, and repeat.
  4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the tuna in the pan and cook according to your desired temperature: Sear for 1 minute / side for medium rare
  5. Sear for 90 seconds / side for medium
  6. Sear for 2 and 1/2 minutes / side for medium well
  7. Sear for 3 minutes per side for well
  8. After searing, place the tuna on a cutting board to rest. (For 3+ servings, you may need to increase the cook times slightly).
  9. When the rice has cooked for 10 minutes, check the texture
  10. if it is too firm, cook for another 2 minutes and check again. When the rice is ready, spoon into your serving bowls. Add the raw cucumber, edamame, and peppers (d) on top of the rice.
  11. Cut the avocado (e) in half length-wise by piercing the avocado with a paring knife until you hit the pit. Then run your knife along one side. Turn the avocado over and repeat. To open the avocado
  12. hold it in both hands and twist each hand in opposite directions. Remove the pit. Pick up one half and cut 1/2 inch thick slices, without cutting through the skin. Insert the edge of a spoon between the skin and the flesh of the avocado and scoop all the way around. Add the avocado slices to your bowls.
  13. Slice the tuna and place on top of the bowls. Drizzle wasabi aioli (f) over the tuna (note: it is spicy). Garnish with pickled ginger dressing (g) and tempura flakes (h).

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