Sashimi Tuna Poke Bowl

25 minutesServes 2
Sashimi Tuna Poke Bowl


  • 1 c jasmine rice,
  • 6 tbsp mayonnaise
  • 1 ½ tbsp Sriracha
  • 1 ½ tsp soy sauce
  • ½ tsp sesame seeds, divided
  • ½ tsp black sesame seeds, divided
  • 1 tsp kosher salt, divided
  • 1 (8-10 oz filet) sashimi tuna
  • 1 tbsp extra virgin olive oil
  • 2 tbsp rice vinegar
  • 1 c chopped cucumber
  • ½ c chopped radish (about 4)
  • ½ avocado, sliced
  • 1 c cooked, shelled edamame
  • Aji Nori Furikake


Cook rice according to package directions. Meanwhile, in a small bowl, whisk together mayonnaise, Sriracha and soy sauce; set aside until ready to serve.

In a separate small bowl, combine ¼ tsp each sesame seeds, black sesame seeds and salt. Coat both sides of tuna filet with mixture. Heat oil in a cast iron skillet over high until it shimmers, 2-3 minutes. Add tuna and sear just until a golden crust forms on each side, about 45 seconds-1 minute per side. Interior of tuna should still be very rare. Remove to a cutting board to rest.

Stir vinegar and ½ tsp salt into cooked rice and divide between two wide bowls. Top with cucumber, radish, avocado and edamame. Sprinkle vegetables with remaining ¼ tsp salt. Cut tuna into bite-sized pieces and place over vegetables. Sprinkle furikake over bowls along with remaining sesame seeds. Drizzle with sauce and serve immediately.