Deconstructed Sushi: The Seared Tuna Bowl

Looking for a delicious and easy 20 minute dinner recipe? If you aren't up for laboriously assembling bites of sushi, try this ridiculously tasty deconstructed sushi bowl! This also makes a great packable lunch for work!

Try this heart-healthy avocado sririacha recipe!

Seared Tuna Sushi Bowl Recipe

Servings: 2

Cook Time: 20 Minutes

• ¾ cup sushi rice, rinsed
• 2/3 pound sashimi-grade tuna
• 1 teaspoon vegetable oil
• ½ cucumber, peeled, seeded, and chopped
• 1 avocado, chopped
• 3 scallions, sliced
• 1 small sheet nori, thinly sliced
• 1 teaspoon sesame seeds
• 2 teaspoons soy sauce
• 1 tablespoon fresh ginger, grated
• 1 tablespoon wasabi
• salt

Put the rice in a saucepan with 1 cup water and a big pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook until the rice is tender and all of the liquid is absorbed, 10 to 15 minutes.

While the rice cooks, put a heavy-bottomed skillet (cast iron is best) over medium-high heat. Rub the tuna all over with vegetable oil and sprinkle with salt. When the pan is very hot (nearly smoking), add the tuna. Cook, turning once, until a nice crust forms on the outside, but the fish is still raw in the middle, 2 to 3 minutes per side. Transfer the tuna to a cutting board, let it rest for a few minutes, then slice it thinly.

When the rice is cooked, divide it between two bowls. Top each with the tuna, cucumber, avocado, scallions, and nori. Sprinkle with the sesame, drizzle with the soy sauce, and garnish with ginger and wasabi.

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