American · Lunch
California Tuna Avocado Bowl
A California sushi-inspired bowl, seared sesame-crusted ahi tuna over sushi rice with ripe avocado, cucumber, pickled ginger, and a soy and sesame dressing.
$$
10 minsPrep
6 minsCook
16 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
18gFat
52gCarbs
3gSugar
6gFiber
780mgSodium
42mgChol
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Instructions
1
Prep
Whisk together tamari, sesame oil, rice vinegar, honey, and water for the dressing; set aside. Slice avocado and cucumber thinly. Mix black and white sesame seeds. Pat tuna dry, press sesame seeds firmly onto all sides, season with salt.
2
Sear
Heat vegetable oil in a large skillet over high heat until smoking, about 1–2 minutes. Sear tuna 60–90 seconds per side until golden crust forms and center remains rare to medium-rare. Transfer to a board and rest 1 minute.
3
Finish
Slice rested tuna against the grain into 1cm pieces.
4
Plate
Divide sushi rice between two bowls as the base. Arrange sliced tuna, avocado, and cucumber over rice in each bowl. Scatter pickled ginger alongside. Drizzle dressing over and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) sushi-grade ahi tuna steak
- 400g (14.1 oz) cooked sushi rice
- 1 ripe avocado
- 1 medium cucumber
- 1/4 cup pickled ginger
- 1/4 cup black and white sesame seeds
- 1 tsp salt
- 2 tsp vegetable oil
- 2 tbsp tamari
- 2 tsp sesame oil
- 2 tsp rice vinegar
- 1 tsp honey
- 2 tsp water