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Overhead shot of a fresh Seared Tuna Poke Bowl with sesame-crusted tuna, edamame, and cucumber slices.

Zesty Tuna Tataki Bowls with Sesame Rice

Experience a burst of fresh flavors with these quick and vibrant Tuna Tataki Bowls. Seared rare tuna meets fluffy sushi rice and crisp vegetables, all drizzled with a tangy soy-ginger dressing, creating a perfectly balanced and satisfying meal.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Asian, Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Tuna Tataki
  • 8 oz Sushi-grade tuna loin (preferably a single block)
  • 1 tbsp Sesame oil
  • 2 tbsp Black and white sesame seeds mixed
For the Soy-Ginger Dressing
  • 3 tbsp Low-sodium soy sauce
  • 1 tbsp Rice vinegar
  • 1 tsp Grated fresh ginger
  • 1 clove Minced garlic
  • 1 tsp Honey or maple syrup (optional, for a touch of sweetness)
  • 1/2 tsp Toasted sesame oil
  • 1 tsp Sriracha or chili garlic sauce (optional, for heat)
For the Bowls
  • 1 cup Short-grain sushi rice uncooked
  • 1.5 cups Water for rice
  • 1/4 cup Rice vinegar for seasoning rice (optional)
  • 1 tbsp Sugar for seasoning rice (optional)
  • 1/2 tsp Salt for seasoning rice (optional)
  • 1/2 medium Cucumber thinly sliced or julienned
  • 1 medium Avocado sliced
  • 2 large Radishes thinly sliced
  • 2 tbsp Pickled ginger for garnish (optional)
  • 1 Green onion thinly sliced, for garnish
  • 1 Extra sesame seeds for garnish

Equipment

  • Medium saucepan
  • Small Bowl
  • Whisk
  • Non-stick skillet or cast-iron pan
  • Sharp Knife
  • Cutting Board
  • Serving bowls

Method
 

Prepare the Rice
  1. Rinse the sushi rice under cold water until the water runs clear. Drain well.
  2. Combine the rinsed rice and 1.5 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until all water is absorbed. Do not lift the lid.
  3. Remove from heat and let stand, covered, for another 10 minutes.
  4. (Optional: For seasoned sushi rice) While the rice is resting, whisk together 1/4 cup rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a small bowl until sugar and salt dissolve. Once the rice has rested, gently fold this mixture into the warm rice.
Make the Soy-Ginger Dressing
  1. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, grated fresh ginger, minced garlic, honey (if using), toasted sesame oil, and sriracha (if using). Set aside.
Prepare the Tuna Tataki
  1. Pat the sushi-grade tuna loin completely dry with paper towels.
  2. Brush all sides of the tuna loin with 1 tbsp sesame oil.
  3. Spread the mixed black and white sesame seeds on a shallow plate. Roll the tuna loin in the sesame seeds, pressing gently to coat all sides evenly.
  4. Heat a non-stick or cast-iron skillet over high heat until very hot (a drop of water should sizzle and evaporate immediately).
  5. Carefully place the sesame-crusted tuna loin in the hot skillet. Sear for 30-60 seconds per side, rotating to cook all four sides, until a light crust forms and the edges are opaque, but the center remains rare. The exact time depends on the thickness of the tuna and your desired doneness.
  6. Immediately remove the tuna from the skillet and transfer it to a cutting board. Let it rest for 2-3 minutes.
  7. Using a very sharp knife, thinly slice the tuna against the grain into 1/4-inch thick pieces.
Assemble the Bowls
  1. Divide the warm seasoned rice evenly between two serving bowls.
  2. Arrange the thinly sliced tuna tataki over the rice.
  3. Artfully arrange the sliced cucumber, avocado, and radishes around the tuna.
  4. Drizzle a generous amount of the soy-ginger dressing over the tuna and vegetables.
  5. Garnish with pickled ginger (if using), sliced green onions, and an extra sprinkle of sesame seeds. Serve immediately.

Notes

For the best tuna tataki, ensure your tuna is truly sushi-grade and handled with care, keeping it cold until just before searing. Adjust the spice level of the dressing to your preference by adding more or less sriracha. Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days. This dish is best enjoyed fresh.