Sesame Crusted Ahi Tuna & Wasabi Rice Bowl
Seared rare sesame-crusted ahi over seasoned short-grain rice with wasabi mayo, edamame and cucumber.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Makes
- 4 bowls
Searing sesame-crusted tuna for about a minute per side gives a toasted crust with a rare, cool center, so the tuna must be bought for raw consumption. Wasabi stirred into mayonnaise provides the sharp heat promised in the title.
Why this recipe works
A very hot pan toasts the sesame in under a minute, before heat penetrates the tuna. Seasoning the rice like sushi rice ties the bowl together.
Ingredient notes
The center of the tuna is raw. Buy fish sold for raw consumption from a trusted source; raw fish isn't recommended for people who are pregnant, young children, older adults or anyone immunocompromised. For a fully cooked version, sear 3 to 4 minutes per side to 145°F (63°C).
Common mistakes
- Searing over medium heat, which cooks the tuna through.
- Using regular tuna not intended for raw eating.
What to serve with it
Pickled ginger and sliced scallions.
Meal prep
Not suitable for meal prep; sear and eat the same day.
More bowls like this
Cooking tips
Pat the tuna dry before brushing with soy sauce. Slice with one long stroke per slice.
Swaps and variations
Use salmon sold for raw use. Use tamari and check wasabi labels for gluten-free.
Storing and reheating
Eat the same day. Refrigerate any leftover rare tuna immediately and eat within 24 hours.
Recipe
Sesame Crusted Ahi Tuna & Wasabi Rice Bowl
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
You’ll need: cast-iron or heavy skillet; medium saucepan with lid; very sharp knife; instant-read thermometer
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 15 minutes; rest 10 minutes. Warm the vinegar, sugar and salt until dissolved and fold into the rice.
-
Boil the edamame 4 minutes and drain.
-
Brush the tuna with the soy sauce and press both sides into the mixed sesame seeds.
-
Heat the oil in a skillet over high heat until shimmering. Sear the tuna 45 to 60 seconds per side, until the seeds are toasted and the center is still red. Sear the edges briefly with tongs.
-
Slice across the grain into 1/4-inch slices with a very sharp knife.
-
Mix the mayonnaise and wasabi.
-
Divide the rice among 4 bowls with the tuna, edamame and cucumber, and drizzle with wasabi mayo.
Questions
Is rare tuna safe?
It carries some risk; buy fish intended for raw eating and keep it cold.
Can I use wasabi powder?
Yes, mix 1 teaspoon powder with water to a paste.
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