California Grilled Tuna Steak Poke Bowl
California coast tradition reading a sashimi-grade ahi tuna steak grilled hard for a deep crust with raw center, sliced thin and fanned over sushi rice with avocado, cucumber, edamame, and a soy-sesame dressing for the West Coast poke bowl with charred edge.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat tuna dry. Halve both avocados, remove stones, slice. Thinly slice cucumbers and scallion. Grate garlic and ginger. Tear nori into strips. Rinse rice until water runs clear. Whisk 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp sesame oil, 2 tsp honey, 2 tsp ginger, 2 garlic cloves, and 2 tsp Sriracha for dressing.
Simmer
Bring rice and 400ml water to boil in a medium pot over high heat, 3 minutes. Reduce to low, cover tightly, cook 15 minutes until water absorbs. Rest covered 5 minutes off heat.
Boil
While rice cooks, simmer edamame in salted water over medium heat 3 minutes until tender. Drain and set aside.
Sear
Brush both tuna steaks with 2 tbsp neutral oil, season with 0.5 tsp salt and 0.25 tsp pepper. Heat grill pan over high heat 4 minutes until smoking. Sear each tuna steak 60 seconds per face on all four sides for deep crust with raw center. Rest 2 minutes, slice across grain into 5mm slices.
Plate
Fluff rice with fork, season with remaining salt. Divide and mound rice into two bowls, fan tuna across tops. Arrange avocado, cucumber, edamame, and nori in groups around tuna in each bowl. Drizzle dressing generously, scatter scallion and sesame seeds, rest lime wedge on rim of each bowl.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.