This delicious and fresh seared tuna poke bowl features perfectly seared ahi tuna crusted in everything bagel seasoning on a bed of sticky sushi rice, topped with fresh crisp veggies, and a bright yuzu mayo sauce.
Lets talk about the star of this dish, tuna steaks crusted in everything bagel seasoning and seared off just long enough to create that flavorful crust…Jordan made me these seared tuna poke bowls for Mother’s Day last year and we have been making them anytime fresh tuna is on sale ever since!
I love tuna rolls and craved them constantly while pregnant with our youngest so it is no surprise that these seared tuna poke bowls are one of my favorite meals. You just can’t beat that seared sesame seed crusted tuna, creamy avocado, and crisp veggies on a bed of perfect sushi rice. I recently started topping them with a yuzu mayo sauce and that bright citrusy mayo mixed with chili garlic sauce takes the whole dish to the next level!
What is a poke bowl?
Poke bowls are a Hawaiian dish made up of seasoned raw fish called poke that is marinated, and then served with rice, and fresh crunchy veggies.
Poke originated in Hawaii where fishermen would marinate the scraps from their catch and eat it as a snack! In the last few years Poke and especially Poke Bowls have become really popular here on the mainland. Restaurants featuring a variety of poke bowls have been popping up all over the place and I’m here for it!
If you want to try a poke bowl but are not comfortable eating raw fish or like us you just enjoy the textural contrast you gain from a good sear then this is the poke bowl for you!
Seared Tuna Poke Bowl Ingredients:
Tuna: sashimi grade ahi tuna steaks
Soy sauce: we like to use low sodium Tamari or coconut aminos. You can also use sesame oil instead!
Everything bagel seasoning: the mix of sesame seeds, poppy seeds, dried garlic, onion, and sea salt flakes pair perfectly with the tuna and give you beautiful crust!
Sushi rice: real sushi style sticky rice complete with rice vinegar and raw sugar make the best base for these Seared Tuna Poke bowls!
Toppings: add your favorite toppings! We like cucumbers, avocado, green onion, carrots, and furikake on ours!
Sauce: I mix yuzu mayo and chili garlic sauce to drizzle on top
How to make Seared Tuna Poke Bowls
Prepare your sushi rice. We like to do this Instant Post Sushi Rice. Put your prepared rice in a large bowl and set aside.
Prep any toppings you want for your poke bowls and set aside. We like sliced avocado, cucumbers, shredded carrot, and diced green onion. Seaweed salad is also a delicious topping for these ahi tuna bowls!
Lightly pat your tuna steaks dry with a paper towel and brush with soy sauce on all sides.
Gently roll your tuna steak in the everything bagel seasoning being sure to coat all sides. Lightly press the seasoning into the tuna steak to help it stick.
Heat avocado oil in skillet over medium high heat. We like to use cast iron for this recipe.
Sear the tuna steaks for 1-2 minutes on each side. Don’t forget the sides of the tuna steak!
Remove your tuna steak from the heat and allow to rest for 5 minutes.
Prepare your yuzu mayo sauce by combining the yuzu mayo with 1 tablespoon chili garlic sauce. If you prefer a spicy sauce double the amount of chili garlic sauce! Jordan prefers a spicy tuna poke bowl so I always double the chili garlic sauce for his bowl!
Cut your tuna steaks into thin slices or cube your tuna steak.
To assemble, add rice to the bottom of your bowls. Top with the sliced tuna and the toppings of your choice. Garnish with green onions, furikake, and a generous drizzle of yuzu mayo sauce before serving.
Selecting tuna for Poke bowls
Because we are just searing the tuna and keeping the middle raw we want to make sure we get high quality fish. Look for sashimi grade tuna. Because this sushi grade tuna is meant to be eaten raw you know it will be safe for your poke bowls.
Look for tuna with as little connective tissue as possible. The little white streaks running through the tuna steaks are the connective tissue. Tuna that has a lot of this connective tissue will be very chewy and harder to cut into nice slices.
Fresh or Frozen?
You can absolutely use frozen tuna to make these seared tuna poke bowls. We have and it was still delicious! But freezing the tuna does change the texture slightly so when its on sale at the grocery store we always go for the fresh tuna steaks!
Substituting sushi rice:
You can build your poke bowls on any rice or grain you want! Brown rice and Jasmine rice are really good options.
To make these bowl low carb swap the sushi rice for cauliflower rice!
What is Yuzu Mayo?
Zuzu mayo is a preservative-free kewpie style mayonnaise made with freshly harvested eggs, pure yuzu juice, and soybean oil. Yuzu is an East Asian citrus fruit with a similar flavor to grapefruit. The fresh Yuzu juice gives this mayo a bright citrus flavor that pairs so well with things like tuna!
What can I substitute Yuzo Mayo with?
Kewpie or Japanese Mayo with a splash of fresh lemon or graprefuit juice would be the best substitute for Yuzo Mayo. Any mayonnaise will work but Kewpie Mayo is much richer and creamier then typical American mayo.
What are good toppings for seared tuna poke bowls?
Poke bowls are endlessly customizable. Here is a list of some of the classic poke bowl toppings!
- thinly sliced Avocado
- Sliced cucumber or cucumber salad
- thinly Sliced radishes
- shredded carrot
- Seaweed salad
- Sliced green onion
- fresh lime juice
- red pepper flakes
- black sesame seeds