Description
A vibrant and nutritious protein bowl featuring perfectly seared sesame-crusted tuna, tender edamame, and fresh vegetables over a bed of rice, drizzled with a light soy-ginger dressing.
Ingredients
Scale
For the Crust:
- 2 sushi-grade tuna steaks (about 6 oz each)
- 2 tablespoons sesame seeds (white, black, or mix)
- 1 tablespoon sesame oil
- 1 cup cooked edamame (shelled)
- 1 cup cooked brown rice or quinoa
- 1 avocado, sliced
- 1/2 cucumber, thinly sliced
- 1/2 cup shredded carrots
- 2 green onions, sliced
- For the dressing: 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, 1 teaspoon honey, 1 teaspoon sesame oil
Instructions
1. Prepare the Crust:
- Pat tuna steaks dry and press sesame seeds onto all sides. Season with a pinch of salt.
- Heat sesame oil in a non-stick skillet over high heat. Sear tuna for 1-2 minutes per side until golden but still rare inside. Remove and let rest, then slice thinly.
- In a small bowl, whisk together dressing ingredients (soy sauce, rice vinegar, ginger, honey, sesame oil).
- Divide cooked rice or quinoa among bowls. Top with edamame, avocado, cucumber, carrots, and green onions.
- Arrange sliced tuna on top. Drizzle with dressing and serve immediately.
Notes
You can customize the seasonings to taste. For a spicy kick, add sriracha or red pepper flakes to the dressing. Ensure tuna is sushi-grade for safe rare serving.