Go Back
- 2 fresh sushi-grade tuna steaks - 1/4 cup sesame seeds (white and black mixed) - 2 tablespoons soy sauce (low sodium) - 1 tablespoon sesame oil To make your sesame crusted tuna bowls truly delicious, start with sushi-grade tuna steaks. This fish is fresh and safe to eat raw. The sesame seeds give a nice crunch and nutty flavor. Combine soy sauce and sesame oil for a tasty drizzle. These main ingredients set the stage for a wonderful meal. - 1 cup cooked brown rice or quinoa - 1 cup edamame, shelled - 1 avocado, sliced - 1 small cucumber, thinly sliced Next, we need fresh components. Cooked brown rice or quinoa serves as a great base. Edamame adds protein and a pop of color. Sliced avocado brings creaminess, while cucumber adds a refreshing crunch. These fresh ingredients make the bowls vibrant and healthy. - 1 tablespoon pickled ginger - 2 green onions, chopped - Sea salt and black pepper to taste For a little extra flair, you can include optional add-ins. Pickled ginger gives a sharp, zesty kick. Chopped green onions add brightness and flavor. A pinch of sea salt and black pepper enhances all the tastes. These add-ins can elevate your dish even more. {{ingredient_image_1}} Start by getting your fresh sushi-grade tuna steaks. First, pat them dry with paper towels. This helps to remove extra moisture. Next, season both sides with a pinch of sea salt and black pepper. This simple step adds great flavor. Next, get a shallow dish and pour in your sesame seeds. You can mix white and black seeds for a nice look. Press each tuna steak into the seeds. Make sure to coat all sides well. This creates a crunchy, nutty crust. Now, heat 1 tablespoon of sesame oil in a non-stick skillet. Use medium-high heat for the best results. When the oil is hot, carefully place the tuna steaks in the skillet. Sear for about 1-2 minutes on each side for a rare finish. If you like it more cooked, leave it a bit longer. Once done, take the tuna out of the skillet. Let it rest for a minute before slicing. This keeps the juices inside and makes it tender. While the tuna rests, prepare your bowls. Start by layering cooked brown rice or quinoa at the bottom. This will be your base. Next, artfully arrange the edamame, sliced avocado, cucumber, and radish on one side of the bowl. This helps to create a colorful and fresh look. Now, slice the seared tuna into thin strips. Place these strips on top of the rice or quinoa. For extra flavor, drizzle some soy sauce and honey over the tuna and the entire bowl. Finally, garnish with chopped green onions and microgreens if you like. Serve with pickled ginger on the side for a zesty touch. Enjoy your nutritious and flavorful meal! To get a great sear on your tuna, heat your skillet to medium-high. This temperature is key. You want it hot enough to cook the fish but not burn it. Cook the tuna for about 1-2 minutes on each side for rare. If you like it more done, leave it longer. Just don’t overcook it; you want it tender and juicy. If you don’t have brown rice, quinoa is a great choice. It adds a nice nutty flavor. For veggies, feel free to mix in some shredded carrots or snap peas. They add crunch and color. You can also use farro or barley if you want different textures. When plating your bowls, think about color and shape. Use a big, white bowl to make the food pop. Stack the rice on one side and arrange the veggies next to it. Place the tuna slices on top. Drizzle some soy sauce and honey for flair. Garnish with green onions and microgreens for that fresh look. You can even add edible flowers for a fun touch. Pro Tips Freshness is Key: Always use sushi-grade tuna for the best flavor and safety. This ensures the fish is fresh and safe for raw consumption. Perfect Searing: Ensure your skillet is hot before adding the tuna. This helps to achieve a nice crust while keeping the inside rare. Customize Your Bowl: Feel free to add other toppings like seaweed, carrots, or radishes to personalize your tuna bowl to your taste. Serve Immediately: These bowls are best enjoyed fresh. Assemble right before serving to maintain the texture and flavor of the ingredients. {{image_2}} You can switch up the protein in this dish. Salmon works great as an alternative. It has a rich flavor and pairs well with sesame seeds. Other fish, like yellowtail or snapper, can also shine in this bowl. For a vegetarian twist, use tofu. Press the tofu to remove water, then coat it with sesame seeds. You can bake or pan-fry it for a delicious crunch. Spices and marinades can boost the flavors in your bowl. Try adding chili powder or garlic for a spicy kick. You can also mix soy sauce with ginger or lime juice for a zesty marinade. Different sauces can change the flavor too. Try teriyaki or a sweet chili sauce for a tasty twist. The base of your bowl can change too. Use seasonal vegetables for freshness. Try bell peppers, carrots, or snap peas for color and crunch. You can also swap the grains. Quinoa is a good choice, but you might like farro or even cauliflower rice. These changes keep the dish exciting and full of flavor. - You can store these bowls in the fridge for up to two days. - Keep the tuna separate from the other ingredients to maintain freshness. - Use airtight containers to avoid any odors or moisture. - If you have leftover avocado, sprinkle lemon juice on it to slow browning. - For the best flavor, do not reheat the tuna. - If you must, use low heat to warm it gently in a skillet. - Avoid microwave reheating, as it can make the tuna tough. - Reheat rice or quinoa in the microwave or on the stove. - Cook the rice or quinoa in advance for easy assembly. - Prep the edamame, cucumber, and radish ahead of time. - Slice the tuna just before serving to keep it fresh. - Assemble bowls right before eating to maintain texture and flavor. Yes, you can use frozen tuna. Make sure it is sushi-grade. Frozen tuna must be thawed properly. Place it in the fridge overnight or run it under cold water. This keeps the fish safe and fresh. Frozen tuna may not have the same taste as fresh. However, it can still work well in your bowls. Look for bright red color and firm texture. Fresh tuna should have a mild ocean smell. Ask your fishmonger for sushi-grade fish. They can help you choose the best quality. Check if the tuna has been frozen first. This kills harmful parasites, making it safe to eat raw. These sides will complement your bowls nicely: - Seaweed salad - Pickled vegetables - Miso soup - Steamed broccoli - Sautéed bok choy - Crispy tempura veggies These options add flavor and color to your meal. They also enhance the healthy aspects of your dish. Enjoy exploring different combinations! In this blog post, we explored how to create delicious sesame-crusted tuna bowls. We discussed key ingredients like sushi-grade tuna, sesame seeds, and fresh components like avocado. I shared step-by-step cooking instructions, helpful tips for perfecting your dish, and variations to keep meals exciting. Embrace these ideas for a tasty meal that impresses. Enjoy customizing the bowls for your taste, and remember: fresh ingredients matter. Get cooking and enjoy your meal!

Sesame Crusted Tuna Bowls

A delicious and healthy bowl featuring seared tuna steaks coated in sesame seeds, served over a base of brown rice or quinoa with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients
  

  • 2 steaks fresh sushi-grade tuna
  • 0.25 cup sesame seeds (white and black mixed)
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1 cup cooked brown rice or quinoa
  • 1 cup edamame, shelled
  • 1 whole avocado, sliced
  • 1 small cucumber, thinly sliced
  • 1 whole radish, thinly sliced
  • 1 tablespoon pickled ginger (optional)
  • 2 whole green onions, chopped
  • to taste sea salt and black pepper
  • for garnish microgreens (optional)

Instructions
 

  • Start by preparing the tuna steaks. Pat them dry with paper towels to remove moisture, then season with a pinch of sea salt and black pepper on both sides.
  • In a shallow dish, combine the sesame seeds. Press each tuna steak into the sesame seeds, coating all sides evenly.
  • Heat the sesame oil in a non-stick skillet over medium-high heat. Once hot, sear the tuna steaks for about 1-2 minutes on each side for rare, or cook longer to your desired doneness. Remove from the skillet and let rest before slicing.
  • While the tuna is resting, prepare the base for the bowls: in a bowl, layer the cooked brown rice or quinoa.
  • Add edamame, sliced avocado, cucumber, and radish artfully on one side of the bowl.
  • Slice the seared tuna into thin strips and place them on top of the rice or quinoa.
  • Drizzle soy sauce and honey over the tuna and the entire bowl for added flavor.
  • Garnish with chopped green onions and microgreens, if using. Serve with pickled ginger on the side for a zesty touch.

Notes

Use fresh sushi-grade tuna for the best flavor and texture.
Keyword bowl, healthy, sesame, sushi, tuna