This seared ahi tuna bowl starts with fresh tuna, quickly seared in a hot pan until browned on the outside and rare in the center. Slice it thin and serve over rice with your favorite toppings and sauce for a simple meal with big flavor.
Quick Look: Seared Ahi Tuna Bowl
- What it is: Seared ahi tuna over rice with fresh vegetables, avocado, and spicy mayo.
- Why make this version: Crusty outside, rare center, seared quickly. Prep the toppings ahead and dinner's on the table fast.
- Key ingredients: Ahi tuna, jasmine or sushi rice, cucumber, avocado, and homemade spicy mayo.
- Total time: About 30 minutes.
- Pairs well with: Steamed edamame or seaweed salad.
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Seared Ahi Tuna Bowls
Sushi-grade ahi tuna, creamy avocado, crisp vegetables, and spicy mayo make this seared tuna bowl one of our favorite meals.
Prep the toppings ahead and sear the tuna just before serving, or chill it for an easy meal the next day.
The tuna gets a short soak in my ahi tuna marinade, made with soy sauce, citrus juice, brown sugar, ginger, garlic, and toasted sesame oil, before a quick sear in a hot skillet.
Slice it and serve over jasmine or sushi rice with cucumber, shredded carrot, avocado, and scallions. Finish with homemade spicy mayo, furikake or sesame seeds, and a squeeze of fresh lime.
Prefer it raw? Try my ahi tuna poke bowl with mango.
Ingredients
See recipe card below for exact amounts.
- Tuna: Sushi-grade ahi or yellowfin tuna steak
- Oil: Neutral oil such as vegetable oil or clarified butter
- Marinade: Low-sodium soy sauce or gluten-free tamari, garlic, ginger, sesame oil, lime juice, and brown sugar
- Rice: Steamed jasmine or sushi rice
- Vegetables: Chopped cucumber and julienned carrot.
- Fruit: Thinly sliced avocado, mango, kiwi, or pineapple
- Onion: Thinly sliced scallions or red onions
- Seasoning: Japanese furikake or toasted sesame seeds
- Spicy mayo: Kewpie Japanese mayonnaise, sriracha, and lime or lemon juice. If using regular mayonnaise, add a pinch of sugar and a splash of rice vinegar.
- Serving: Lime wedges
Optional toppings: Add sliced watermelon radish for color and crunch, plus any favorites like edamame, cilantro, jalapeño, pickled ginger, nori strips, or crispy fried shallots.
How To Make a Seared Ahi Tuna Bowl
Step 1: Cook the Rice. Cook the rice according to the package directions.
Step 2: Marinate the Tuna. In a shallow bowl, whisk together the soy sauce, lime juice, brown sugar, ginger, garlic, and toasted sesame oil. Add the tuna and turn to coat. Cover and refrigerate for 15 minutes while the rice cooks.
Step 3: Mix Japanese Spicy Mayo. Stir together the mayonnaise, sriracha, and lime juice. Refrigerate while you prepare the bowls.
Step 4: Sear the Tuna. Remove the tuna from the marinade and pat dry with paper towels. Heat the oil in a skillet over high heat. Add the tuna and sear for about 30 seconds per side, keeping the center rare. Transfer to a cutting board.
Step 5: Slice the Tuna. Using a very sharp knife, cut the warm tuna across the grain into ¼-inch-thick slices.
Step 6: Arrange the tuna, avocado, and chopped veggies over the rice. Drizzle with spicy mayo and sprinkle with scallions and furikake or sesame seeds. Serve immediately with lime wedges.
Serving Suggestions
For a sushi-bar feel, add a little wasabi and pickled ginger on the side, and keep extra soy sauce or tamari on the table for dipping.
Round out the meal with steamed edamame sprinkled with flaky salt, or a cool seaweed salad. A bowl of miso soup also pairs well.
If you're feeding a crowd, double or triple the recipe, set out the tuna, rice, and toppings, and let everyone build their own bowl.
Chef's Tips
- Pat the tuna dry. After marinating, blot it with paper towels so the outside sears well.
- Get the pan hot. Heat the skillet before adding the tuna for a quick sear without overcooking the center.
- Use a very sharp knife. Slice the warm tuna across the grain into ¼-inch-thick slices, using smooth strokes to avoid tearing it.
- Have everything ready. Prep the vegetables and spicy mayo before searing so you can assemble the bowls while the tuna is warm.
- Adjust the heat. Start with less sriracha for a milder sauce, then add more to taste.
- Want more heat? Skip the marinade and coat the tuna in blackening seasoning, like my blackened tuna steak.
Storage
Serve this bowl right after assembling.
Refrigerate leftover tuna, rice, vegetables, and spicy mayo in separate airtight containers.
Use the tuna within 1-2 days. Reheat only the rice, then add the chilled tuna and toppings.
Leftover seared tuna also works well in seared tuna tacos with mango salsa.
Make Ahead Tips
Mix the spicy mayo and prep the cucumber, carrot, and scallions up to a day ahead. Store them in separate covered containers in the refrigerator. Slice the avocado just before serving.
For warm tuna bowls, marinate and sear the tuna shortly before serving. You can also sear the tuna up to one day ahead, wrap it in plastic wrap, and refrigerate it whole. Slice it cold when you're ready to make the bowls.
Seared Ahi Tuna Bowl FAQs
Use a thick ahi tuna steak. Ahi is the Hawaiian name for yellowfin and bigeye tuna. Since the center stays rare, buy from a trusted fishmonger and let them know how you plan to prepare it.
Yes. Thaw the tuna in the refrigerator according to the package instructions, removing it from vacuum packaging first if directed. Pat it dry before marinating.
Jasmine rice and sushi rice both work well. Jasmine rice is softer and fluffier, while sushi rice is stickier. Cook either according to the package directions.
Yes. Use regular mayonnaise and add a pinch of sugar and a small splash of rice vinegar. Stir in the sriracha and lime or lemon juice, adjusting the heat to taste.
Furikake is a Japanese seasoning made with sesame seeds, dried seaweed, salt, and sugar. Sprinkle it over the finished tuna bowls, or use toasted sesame seeds instead. Ingredients vary by brand.
If you tried this Seared Ahi Tuna Bowl recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Seared Ahi Tuna Bowl
Equipment
- Medium saucepan with lid
- Small mixing bowl
- Shallow dish for marinating
- Large skillet
- Tongs
- Cutting board
- Cutting board
Ingredients
Tuna
- 8 ounces ahi tuna steak
- 1 tablespoon neutral oil, for searing
Marinade
- 3 tablespoons soy sauce
- 1 teaspoon minced garlic (or 1 small clove)
- ½ teaspoon peeled and grated ginger
- 1 tablespoon lime or lemon juice
- 1 teaspoon brown sugar
- toasted sesame oil, a few drops
For The Bowls
- 1 cup jasmine or sushi rice, uncooked
- 1 small cucumber, diced
- 1 avocado, thinly sliced
- 2 scallions, thinly sliced
- 1 small carrot, peeled and shredded
- 1 teaspoon furikake or toasted sesame seeds
- Lime wedges for serving
- Optional toppings: sliced radishes, shelled edamame, cilantro, diced mango, sliced jalapeño, pickled ginger, nori strips, crispy fried shallots
Spicy Mayo
- ⅓ cup Kewpie Japanese mayonnaise
- 2 tablespoons sriracha plus more to taste
- 1 teaspoon lime or lemon juice plus more to taste
Instructions
- Cook the rice according to the package directions.
- In a shallow bowl, whisk together the soy sauce, lime or lemon juice, brown sugar, ginger, garlic, and toasted sesame oil. Add the tuna and turn to coat. Cover and refrigerate for 15 minutes while the rice cooks.
- Stir together the mayonnaise, sriracha, and lime or lemon juice. Refrigerate until ready to serve.
- Pat the marinated tuna dry. Heat the oil in a skillet over high heat. Sear the tuna for about 30 seconds per side, keeping the center rare. Transfer to a cutting board.
- Using a very sharp knife, slice the warm tuna across the grain into ¼-inch-thick slices.
- Divide the cooked rice between two bowls. Top the rice with the tuna, cucumber, avocado, and carrot. Drizzle with spicy mayo and sprinkle with scallions and furikake or sesame seeds. Serve immediately with lime wedges.
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