Target: 6 × 4 inches · landscape

Sesame-Crusted Ahi Tuna Rice Bowls

55 min · 4 bowls

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)

1. Rinse and cook rice with water and 1/4 tsp salt. Whisk soy, vinegar, honey, ginger, sesame oil, and half the lime.

2. Cook edamame; cut cucumber and scallions. Keep tuna cold, pat dry, and season with remaining salt and pepper.

3. Press sesame onto all sides. For a rare center, sear over high heat about 45 seconds per broad side.

4. For fully cooked tuna, turn over medium heat until 145 F. Rest 5 minutes, then slice across the grain.

5. Arrange rice, edamame, cucumber, and tuna in bowls; add dressing, scallions, lime, and optional chili crisp.

Cook’s note: Use the rare-center method only with tuna sold for raw or lightly cooked use.