Ahi Tuna Sushi Bowl
This restaurant-style Ahi Tuna Sushi Bowl recipe is a smorgasbord of healthy, fresh ingredients. Beautiful, flavorful, and good for your body!
Servings: 4
Ingredients
- .8 ounce ginger choose a straight, slim piece peeled
- 5 tablespoons raw apple cider vinegar divided
- 7 ounces white rice
- 11 ounces edamame beans frozen
- 2 tablespoons tamari
- 2 avocados pitted and sliced
- 1 large carrot shredded into long matchsticks or coarsely grated
- 1.5 ounces cherry tomatoes halved
- ¼ cucumber sliced
- 2 teaspoons sesame oil
- 3 tablespoons toasted sesame seeds
- 12 ounces Ahi tuna
Instructions
- Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.
- Pat the tuna dry. Sprinkle liberally with kosher salt and fresh ground black pepper on both sides.
- Heat the oil in a medium skillet over medium high heat. Add the steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare on the inside. The tuna will continue cooking while sitting.
- For a medium-rare tuna steak, the internal temperature should be 130°F when measured with a food thermometer at the thickest point.
- Cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices and serve immediately.
- Cut the ginger as thinly as you can to make wafer-thin slices or finely shred. Put in a bowl with the 4 tablespoons vinegar and 1 tablespoon water. Massage briefly to soften. Set aside.
- Put the rice in a medium saucepan and add 2 ½ cups of water. Bring to a boil, cover, and simmer on low heat for 15 minutes. Sprinkle in the edamame, but don’t stir them in. Cover and cook for 7 minutes more. The rice should be tender and have absorbed all the water.
- Skim the edamame off of the top of the rice, and set aside.
- Add 1 tablespoon of vinegar and ½ - 1 tablespoon tamari into the rice, and stir well. Spoon onto a plate and spread out to cool quickly. Once cool, spoon into four bowls.
- Top each bowl with the avocado, carrot, edamame, tomatoes and cucumber.
- Spoon the ginger from the vinegar and scatter on top of the bowls. Add the remaining tamari and sesame oil to the vinegar. Spoon over the sushi bowlsl and top with sesame seeds.
Notes
- Can I Use Frozen Tuna? It’s totally fine to use frozen tuna in this recipe. In fact, frozen seafood is often better quality than fresh seafood, unless you can get super-fresh, unfrozen seafood the same day it was caught. Most of us don’t have that option! Thankfully, frozen seafood is usually caught, cleaned, and quickly flash-frozen, preserving all of those nutrients and flavors until it’s time to thaw it out and cook it. Just be sure to thaw in advance.
- Tuna Doneness: For a medium-rare tuna steak, the internal temperature should be 130°F. Check the tuna with a food thermometer at the thickest point, and remember that it will continue cooking a little bit while sitting.
- Bowl Toppings: Feel free to play around with the toppings in this dish, adding your favorites and leaving out those you don’t care for.
- Dressing: While the simple dressing of ginger-infused vinegar, tamari, and sesame oil is a nice complement to the other flavors in the bowl, you can substitute any dressing or sauce that you would normally use with sushi, such as wasabi and soy sauce, spicy mayonnaise, eel sauce, etc.
- Storage: Ahi tuna sushi bowls will keep, tightly covered, in the refrigerator for up to two days.