Sesame Crusted Ahi Tuna Bowls

Where have Ahi Tuna Bowls been all my life and why have I waited so long to make my own? And who knew they were SO easy?

This week I wanted to focus on minimal prep, fresh veggies, and well-rounded, healthy meals.  As much as I love pizza, pasta, cheese, and vino, I decided I needed a small break from all of that goodness.

Don’t get too carried away, I said a small break.

My sister-in-law inspired me to make this Ahi Tuna bowl this week, and let me just tell ya it’s happening again tomorrow, the next day, and the next day. And possibly the next.

These bowls can be prepped and devoured in 30 minutes or less.  I bought the carrots and cabbage pre-shredded, and the edamame already cooked, so that only leaves you with a few small things: dice the cucumber, slice the avo, cook the rice, sear the tuna, and whip up that 1 minute Sesame Soy sauce.  E-a-s-y P-e-a-s-y.

The rice and sauce can both be made ahead of time and stored in the fridge until you’re ready to eat.  The Tuna can also be marinating in the fridge for a few hours before if that will save you some time!

This is the perfect light summer meal and even more perfect for those busy weeknights. Why get takeout when you can whip something up as beautiful, fresh, healthy, and delicious as these Sesame Crusted Ahi Tuna Bowls?


Sesame Crusted Ahi Tuna Bowls

  • Yield: 2 bowls 1x



  • 25 oz ahi tuna filets
  • 1 T toasted sesame oil
  • 1 T soy sauce
  • 1 T black sesame seeds
  • 1 T white sesame seeds


  • 1 c cooked white rice
  • 1/2 c shredded carrots
  • 1/2 c shredded purple cabbage
  • 1/2 c shelled edamame
  • 1 c cucumber, cubed
  • 1/2 avocado, sliced
  • sriracha, optional


  • 1/4 c soy sauce or tamari
  • 1 T toasted sesame oil
  • 1/2 T rice wine vinegar
  • 1/2 tsp wasabi paste


  1. To prepare tuna, rub 1/2 T oil on each side, followed by soy sauce. Gently press sesame seeds into each side of the tuna until covered. Set aside.
  2. Whisk all sauce ingredients together in a medium sized bowl, set aside.
  3. Arrange chopped veggies, rice, and avocado in serving bowls; set aside.
  4. Heat 2 T oil in a medium skillet. Once oil is hot, add tuna and sear for 2 minutes per side, or until cooked to your liking. Cut into thin slices and place on top of rice. Serve with Sesame Soy sauce and Sriracha.
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