Seared Tuna Rice Bowl — Seared Tuna Tataki Bowl
Sashimi-grade tuna loin seared for seconds over a screaming hot pan, sliced thin, and dressed in a ponzu and ginger sauce over sushi rice with avocado and cucumber.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast 1/4 cup sesame seeds in a dry pan until fragrant, set aside. Trim both tuna loins into rectangular blocks. Combine 1/4 cup ponzu sauce, 2 tsp grated ginger, and 1 tsp sesame oil in a bowl. Slice scallions, avocado, and cucumber; prepare pickled ginger, nori, micro herbs.
Sear
Heat a large cast iron pan over high heat until smoking, approximately 2–3 minutes. Add 2 tsp vegetable oil. Roll first tuna block in toasted sesame seeds, coating all sides. Sear tuna 15–20 seconds per side on all four long sides only, keeping centre completely raw. Internal temperature remains under 40C. Transfer to cutting board and repeat with second tuna block. If pan cools between sears, allow 1–2 minutes to reheat.
Rest
Rest both tuna blocks for 1 minute. Using a sharp knife, slice each into 5mm pieces in one clean stroke per slice, revealing rare center.
Plate
Divide 400g seasoned sushi rice between two deep bowls. Fan tuna slices over rice in each bowl. Arrange avocado and cucumber alongside. Top with pickled ginger, nori strips, toasted sesame seeds, and micro herbs. Spoon ponzu dressing over tuna immediately before serving.
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