Sesame-Crusted Ahi Tuna Rice Bowls

Sesame-crusted ahi, ginger-soy dressing, crisp cucumber, and sweet edamame turn warm rice into a balanced weeknight bowl.

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)

Covered saucepan · Fine-mesh sieve · Heavy skillet · Instant-read thermometer · Shallow plate · Small mixing bowl · Chef's knife · Cutting board

Keep the crust intact

Pat tuna dry before pressing on the seeds, and let the slices rest before cutting.

Choose your doneness

Use the rare-center sear only with tuna sold for raw or lightly cooked use; cook to 145 F for a fully cooked center.

01. Rinse rice until the runoff is mostly clear. Simmer it with water and 1/4 tsp salt, then keep covered for 10 minutes before fluffing.

02. Whisk soy, rice vinegar, honey, ginger, sesame oil, and half the lime juice until glossy; cut the rest into wedges.

03. Cook and drain edamame; cut cucumber into matchsticks and slice scallions.

04. Keep tuna chilled until needed, pat it dry, and season with the remaining salt and pepper.

05. Press sesame seeds over every side of each tuna steak so the coating is even.

06. Heat oil until shimmering; for a rare center, sear about 45 seconds per broad side and briefly on the edges.

07. For fully cooked tuna, turn over medium heat until the center reaches 145 F; lower heat if seeds darken.

08. Rest tuna for 5 minutes, then slice across the grain with a clean knife.

09. Arrange rice, edamame, cucumber, and tuna in bowls; drizzle with dressing and finish with scallions, lime, and optional chili crisp.