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 4 tbsp sesame seeds in a dry pan until fragrant, set aside. Trim tuna loins into 2 rectangular blocks. Combine 1/4 cup ponzu sauce, 2 tsp grated ginger, and 1 tsp sesame oil in a bowl. Slice 2 scallions, 1 avocado, and 160g cucumber; prepare 40g pickled ginger, nori, and micro herbs.
Sear
Heat 2 cast iron pans (or 1 large pan) over high heat until smoking, approximately 2 minutes. Add 1 tsp vegetable oil to each pan (or divide if using one pan). Roll each tuna block in toasted sesame seeds, coating all sides. Sear each tuna block 15–20 seconds per side on all four long sides only, keeping centre completely raw. Internal temperature remains under 40C. If using one pan, sear sequentially.
Rest
Remove tuna to a cutting board and rest 1 minute. Using a sharp knife, slice into 5mm pieces in one clean stroke per slice, revealing rare center.
Plate
Divide 400g seasoned sushi rice between 2 deep bowls. Fan tuna slices over rice in each bowl. Arrange avocado and cucumber alongside. Top each with pickled ginger, nori strips, toasted sesame seeds, and micro herbs. Spoon ponzu dressing over tuna immediately before serving.
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