Seared Tuna Poke Bowls with Cilantro Rice

Seared Tuna Poke Bowls are made with soy sauce-marinated ahi tuna steaks that are seared briefly to get a nicely browned crust and a perfect, tender texture of meat inside. Complete with cilantro rice, fresh veggies and a spicy mayo sauce, this is a tasty and filling meal!

This seared tuna poke bowl is another variation of another well-loved poke bowl, the Salmon Poke Bowl. I just love the combo of fish, veggies and rice to make a complete and nutritious meal!

Today, we are switching it up by using ahi tuna steaks. The steaks here are seared only for a brief time, making the insides still pink. If you are not comfortable yet with this, you can check out my Salmon Poke Bowl where I used fully cooked salmon.

Pointers and Tips

• Ahi Tuna Steaks. Use fresh, sushi grade tuna steaks if you have access to them. However, note that most groceries also have frozen ahi steaks that are safe to eat raw after thawing because because they have been frozen at sea. Costco carries them, as well as Real Canadian Superstore, for my Canadian readers. You can also find them in specialty meat stores.
• Searing the Tuna Steaks. The packaging of tuna steaks usually have guidelines for the cooking times of the raw fish. You can do rare, medium-rare or even well done for tuna steaks. However, I find that the more you cook ahi tuna, the less tender the meat is. The meat becomes more rubbery and tough the longer you cook them.
• Tuna Steaks Falling Apart When Slicing? The longer ahi tuna is cooked the more it is difficult to slice them. Cook your ahi steaks for a minute or less per side, and you will find  that it is easier to get neat slices.
• Cilantro Rice. I love using basmati rice for any kind of sautéed or fried rice because I love the fluffy texture, but you can also use jasmine rice if that is what you have.
• Vegetables. You can switch things up and add avocado, carrots, some leafy greens, radishes and even fruits like ripe mangoes.

Let’s Make Seared Tuna Poke Bowls

Marinate the Ahi Steaks. If you are using the frozen variety, thaw the fish overnight in the fridge. Combine soy sauce, sesame oil, minced ginger and garlic, and brown sugar in a dish or small bowl. Add the steaks and turn to coat. Let this marinate in the fridge for at least 30 minutes to 2 hours, gently turning the fish once or twice so that the steaks absorb the flavor evenly.

Make the Cilantro Rice. Sauté the garlic in oil, then add rinsed basmati rice, toss to brown the rice lightly. Add water and salt. Bring to a boil. lower the heat and maintain a gentle simmer until all the liquid is absorbed. Add the chopped cilantro. Fluff the  rice with a fork, cover and cook until rice is tender.

Prepare your Toppings and Garnishes. Since the tuna will be ready in no time, I like to prepare the rest of the ahi poke bowl components. Dice your cucumbers, cook the edamame, chopped the green onions and whatever veggies you like to add. Prepare the spicy mayo.

Sear the Ahi Tuna. In a flat griddle or large skillet, heat oil over medium-high heat. Add the tuna steaks and cook for 40-60 second per side. The outer should be nicely browned and most of the middle is pink/ reddish brown. Let the fish rest briefly, then use a sharp knife to slice against the grain.

Assemble your Poke Bowls and Serve. Add desired scoops of cilantro rice in serving bowls. Add the tuna and the vegetables. Garnish with scallions, red pepper flakes and sesame seeds. Lastly, drizzle  a generous amount of spicy mayo on top.

The Spicy Mayo

Spicy mayo is simply a blend of sriracha sauce and mayonnaise. The ratio is up to you. For guideline, I begin with 1 tsp sriracha and ¼ cup mayonnaise. This is a perfect balance of heat and richness.

If you love rice bowls, also try these:

• Bang Bang Shrimp Rice Bowls
• Instant Pot Korean Beef Rice Bowls
• Spiced Salmon with Lemon Quinoa