Spicy Miso Tuna Tataki Rice Bowls
This vibrant dish features seared, rare tuna tataki marinated in a spicy miso glaze, served over fluffy sushi rice with a medley of fresh, crunchy toppings. It's a satisfying and flavorful lunch that balances delicate textures with bold, umami-rich flavors.
Prep Time
35 min
Difficulty
Medium
Servings
2
Calories
450 kcal
Instructions
- 1
Rinse sushi rice under cold water until water runs clear. Cook rice with 2 cups of water according to rice cooker instructions. (20 minutes)
~20 min - 2
While rice is cooking, prepare the tuna. Pat the tuna loin dry with paper towels. (2 minutes)
~2 min - 3
In a small bowl, whisk together miso paste, soy sauce, sesame oil, rice vinegar, sriracha, minced fresh ginger, and minced garlic to create the glaze. (3 minutes)
~3 min - 4
Lightly coat the tuna loin with some of the miso glaze. (1 minute)
~1 min - 5
Heat a frying pan over medium-high heat. Sear the tuna loin for about 30-60 seconds per side, until a crust forms but the inside remains rare. (2 minutes)
~2 min - 6
Remove tuna from the pan and let it rest for 5 minutes. (5 minutes)
~5 min - 7
Slice the rested tuna into thin pieces. (2 minutes)
~2 min - 8
Slice the avocado and cucumber into thin strips. Thinly slice the scallions. (3 minutes)
~3 min - 9
Assemble the bowls: divide the cooked sushi rice between two serving bowls. Top with the sliced tuna tataki, avocado, cucumber, and scallions. Drizzle with any remaining miso glaze and sprinkle with toasted sesame seeds. (2 minutes)
~2 min
Tips
- For best results, use sushi-grade tuna and ensure it is very cold when you begin searing.
- The remaining miso glaze can be stored in an airtight container in the refrigerator for up to 3 days and used as a dipping sauce.
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