Ingredients:

  • 1 lb sushi-grade Ahi tuna loin
  • 2 tbsp avocado oil
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame seeds
  • 1 tsp freshly grated ginger
  • 3 tbsp fresh lime juice
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp Sriracha
  • 1 clove minced garlic
  • 3 cups cooked brown rice
  • 1 cup shelled edamame, steamed
  • 1 cup diced cucumber
  • 1 cup diced mango
  • 2 stalks shredded carrots
  • 30g avocado, sliced
  • 2 scallions, thinly sliced

Instructions:

  1. Pat the tuna loin completely dry with paper towels to ensure a proper sear.
  2. In a small bowl, whisk together the low-sodium soy sauce and grated ginger. Coat the tuna loin in the mixture and let it marinate for 10 minutes.
  3. Press the toasted sesame seeds firmly into all sides of the marinated tuna loin to create a uniform crust.
  4. Heat avocado oil in a cast iron skillet over high heat until it begins to smoke.
  5. Carefully place the tuna in the pan and sear for exactly 30 seconds per side, including the edges, to create a thin caramelized ring around a raw center.
  6. Remove the tuna immediately to a cutting board and slice into thin pieces.
  7. Whisk together lime juice, rice vinegar, honey, Sriracha, and minced garlic to create the dressing.
  8. Assemble the bowls by dividing the cooked brown rice among four bowls, topping with edamame, cucumber, mango, carrots, avocado, and sliced tuna. Drizzle with the prepared dressing and garnish with scallions.