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Sesame-Crusted Ahi Tuna Rice Bowls

A toasted sesame crust, quick ginger-soy dressing, and crisp toppings make these rice bowls bright and substantial.

Sesame-crusted tuna slices sit over rice with edamame, cucumber, scallions, and lime.

Warm rice makes a steady base for buttery seared tuna, crisp cucumber, and sweet edamame. A quick ginger-soy dressing and nutty sesame crust bring the bowl together without masking the fish.

Build the bowl in layers

Rice, vegetables, and fish each bring a different texture, so arranging them side by side keeps every bite distinct. The dressing ties the ingredients together without soaking the cucumber before serving.

Start with a dry surface

Dry tuna gives the sesame seeds a better chance to stay in place and toast evenly. Press the seeds on gently and keep loose ones out of the skillet, where they can scorch before the fish is ready.

Sesame-coated ahi tuna sears in a skillet as its seed crust turns golden. — Sesame-coated tuna sears in a hot skillet until the seeds turn fragrant and golden.

Pick a doneness path

For a rare-to-medium-rare center, sear about 45 seconds per broad side and use tuna sold for raw or lightly cooked use. If you want it fully cooked, continue turning the fish over medium heat until its center reaches 145 F.

Dress just before eating

Keep the cucumber crisp by adding the dressing after the rice and toppings are in the bowls. Lime wedges and chili crisp let each person tune the brightness and heat at the table.

A close view shows the rosy tuna center, toasted sesame crust, and crisp cucumber. — Sliced tuna shows its sesame crust beside rice, cucumber, and edamame.

Keep the rice and toppings distinct

If the rice seems damp, let it finish steaming with the lid on before fluffing; stirring too early can make the grains sticky. Drain the edamame well and keep the cucumber separate until the bowls are assembled.

Sesame-Crusted Ahi Tuna Rice Bowls

4 bowls

55 minutes total

Ingredients

• 1 1/2 cups short-grain white rice
• 2 cups water
• 1 1/4 lb ahi tuna steaks
• 1 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper
• 1/4 cup white sesame seeds
• 1 tbsp neutral high-smoke-point oil
• 1 cup frozen shelled edamame
• 1 medium English cucumber
• 4 scallions
• 2 tbsp low-sodium soy sauce
• 1 tbsp unseasoned rice vinegar
• 1 tsp honey
• 1 tbsp finely grated fresh ginger
• 1 tsp toasted sesame oil
• 1 lime
• 1 tbsp chili crisp, for serving (optional)

Method

Cook the rice
Rinse the rice under cool water until the runoff is mostly clear, then combine it with the water and 1/4 tsp of the salt in a covered saucepan. Bring to a simmer, cook over low heat for 15 minutes, then turn off the heat and leave covered for 10 minutes before fluffing.
Look for: The grains are tender and the water is absorbed; the covered rest finishes steaming them evenly.
Mix the dressing
Whisk the soy sauce, rice vinegar, honey, grated ginger, toasted sesame oil, and juice from half the lime in a small bowl until the honey dissolves. Cut the remaining lime half into wedges for serving.
Look for: The dressing looks glossy, and no honey remains stuck to the bottom of the bowl.
Prepare the vegetables
Cook the edamame according to its package directions, then drain and cool it briefly. Cut the cucumber into thin matchsticks and slice the scallions; keep these toppings separate so each bowl can be arranged neatly.
Look for: The edamame is tender but still bright green, and the cucumber pieces are fine enough to lift with a fork.
Season the tuna
Keep the tuna refrigerated until the rice and toppings are ready. Pat the steaks very dry, then season all sides with the remaining salt and black pepper; use a clean plate for the seasoned fish. Steaks about 1 inch thick sear evenly while keeping the center distinct.
Look for: The tuna surface is dry, which helps the sesame crust adhere and sear cleanly.
Add the sesame crust
Spread the sesame seeds on a shallow plate and press the tuna into them on every side, turning and gently patting so the seeds form a continuous coating. Let any loose seeds fall back onto the plate rather than into the hot pan.
Look for: A thin, even layer of seeds clings to the fish without thick bare patches.
Sear for a rare center
Heat the neutral oil in a heavy skillet over high heat until it shimmers. For a rare-to-medium-rare center, sear the tuna about 45 seconds on each broad side and briefly on the edges, just until the sesame crust is golden; choose this path only with tuna sold for raw or lightly cooked use.
Look for: The sesame is toasted and fragrant while the center remains red and cool to warm.
Cook through if preferred
For a fully cooked center, continue in the same skillet over medium heat, turning the tuna about once a minute until an instant-read thermometer reaches 145 F at the center. If the sesame darkens too quickly, lower the heat so the crust does not burn before the fish is done.
Look for: The center reaches 145 F and the sesame crust is browned rather than blackened.
Rest and slice the fish
Transfer the tuna to a clean plate and rest it for 5 minutes so the crust settles and the juices redistribute. With a clean knife, slice across the grain into pieces about 1/2 inch thick.
Look for: The slices hold their sesame crust and show the center chosen in the cooking step.
Build the bowls
Divide the rice among four bowls and arrange the edamame and cucumber alongside it. Add sliced tuna, drizzle with the ginger-soy dressing, scatter scallions over the top, and serve with lime wedges and chili crisp for anyone who wants extra heat.
Look for: Each bowl has a balanced mix of warm rice, cool crisp vegetables, and sesame-crusted tuna.