Build-Your-Own Sesame Crusted Tuna Sushi Bowls

SUSHI BOWL SO HARD.

If you’re looking to brighten up your dull cooking repertoire, make Build-Your-Own Sesame Crusted Tuna Sushi Bowls your newest staple. They’re perfect for a quick, light, and lean lunch or dinner — and an even better way to impress your friends or SOs.

Thank me later.

Not only are sushi bowls jacked with protein and nutrition, majorly delicious, and aesthetically gorgeous (do it for the ‘gram), they’re completely customizable. Each sushi bowl features 3 key components, each of which you can switch up depending on your diet, budget, and personal tastes:

  • Protein — my go-to is sesame-crusted ahi tuna (detailed in the recipe), but it’s just as delicious with salmon, shrimp, eggs, tofu, or grilled chicken. You can also skip the protein completely and go all-in on vegetables.
  • Base — I use and recommend sushi rice for the real deal, but you easily use brown rice, mixed greens, or zucchini noodles instead if you want a leaner option.
  • Toppings & Accoutrements — the fun part. Get colorful and creative and top your bowl with whatever you want. I’ve included all of my favorites in the recipe below, but get funky and make it your own.

Pick your protein. Pick your base. Pick your toppings. VOILA.

Plus if you’re stressed, they’re an incredibly fun way to exercise your creative side and zen out. Give it a shot, whip up a killer bowl, and share your creations with me on Instagram (@BRYDISANTO).

Enjoy!

 

 

Build-Your-Own Sesame Crusted Tuna Sushi Bowls

AuthorBRYAN DISANTOCategory, DifficultyBeginner

My BYO Sesame Crusted Tuna Sushi Bowls are THE perfect way to brighten up any day. Feel free to substitute your choice of protein or lean it up by using mixed greens as a base.

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

INGREDIENTS:

Sesame Crusted Ahi Tuna
 1 lb ahi tuna (sushi-grade)
 black sesame seeds
 white sesame seeds
 hoisin sauce
 olive oil
Sushi Rice
 2 cups japanese short-grain white rice
 1 tbsp rice vinegar (Marukan, seasoned)
Toppings & Accoutrements (recommended)
 sriracha
 radish
 edamame (shelled)
 purple carrots (peeled ribbons)
 mango
 avocado
 microgreens
 cucumber
 pickled ginger
 kimchi

 

HOW-TO:

Sushi Rice
1

Add Japanese white rice (short-grain) to a rice cooker with 1 tbsp. seasoned Marukan rice vinegar (orange bottle). The rice vinegar adds the stickiness and sweetness you know and love from sushi rice. Cook until finished.

If you don't have a rice cooker, follow these directions to make sushi rice on the stove.

*Feel free to substitute plain white rice, brown rice, zucchini noodles, or mixed greens. They all make phenomenal bases.
 

Sesame Crusted Tuna
2

Trim tuna into long rectangular strips. They should be roughly 1.5" wide.
*Feel free to substitute tuna with salmon, shrimp, grilled chicken, tofu, eggs, or all vegetables. They're all great options.
 

3

Add a few tablespoons of hoisin sauce to a plate. Dip the tuna in the sauce so that each side is generously coated (sorry, you're getting your hands dirty).
*You can also coat the outside in olive oil (same method)
 

4

Add salt, pepper, and equal parts white + black sesame seeds to a flat-bottomed tray or plate. Mix it up so that everything is even. Gently press the coated tuna into the sesame seed mixture so that each side is thoroughly coated (fill in all gaps).
 

5

Set a non-stick pan over medium heat with a small coating of olive oil (or sunflower, peanut, or safflower oil). Once hot, quickly sear each side until golden brown and the outside of the tuna begins to turn a light white color, ~45 seconds per side. You'll end up with a golden, crispy crust and a beautifully rare center. Turn and repeat for all 4 sides.
 

6

Let the tuna cool for 5 minutes.
 

Sushi Bowl Assembly
7

Prep all desired toppings and accoutrements. My sushi bowl prep includes:
- dice mango
- cut cucumber into sticks
- avocado rose (or just do slices if you're a normal person)
- thinly slice radish (I use a mandoline)
- peel purple carrots into ribbons (use a vegetable peeler)
 

8

Once rice, tuna, and topping prep is finished, assemble your bowl. Add rice (or your choice of base) and tuna (or your choice of protein). Add all toppings and sauces — my go-to bowl includes: sriracha, avocado, edamame, kimchi, cucumber, purple carrot ribbons, microgreens, mango, shaved radish, and pickled ginger.
 

9

Voila, enjoy!

 

Ingredients

Sesame Crusted Ahi Tuna
 1 lb ahi tuna (sushi-grade)
 black sesame seeds
 white sesame seeds
 hoisin sauce
 olive oil
Sushi Rice
 2 cups japanese short-grain white rice
 1 tbsp rice vinegar (Marukan, seasoned)
Toppings & Accoutrements (recommended)
 sriracha
 radish
 edamame (shelled)
 purple carrots (peeled ribbons)
 mango
 avocado
 microgreens
 cucumber
 pickled ginger
 kimchi

Directions

Sushi Rice
1

Add Japanese white rice (short-grain) to a rice cooker with 1 tbsp. seasoned Marukan rice vinegar (orange bottle). The rice vinegar adds the stickiness and sweetness you know and love from sushi rice. Cook until finished.

If you don't have a rice cooker, follow these directions to make sushi rice on the stove.

*Feel free to substitute plain white rice, brown rice, zucchini noodles, or mixed greens. They all make phenomenal bases.
 

Sesame Crusted Tuna
2

Trim tuna into long rectangular strips. They should be roughly 1.5" wide.
*Feel free to substitute tuna with salmon, shrimp, grilled chicken, tofu, eggs, or all vegetables. They're all great options.
 

3

Add a few tablespoons of hoisin sauce to a plate. Dip the tuna in the sauce so that each side is generously coated (sorry, you're getting your hands dirty).
*You can also coat the outside in olive oil (same method)
 

4

Add salt, pepper, and equal parts white + black sesame seeds to a flat-bottomed tray or plate. Mix it up so that everything is even. Gently press the coated tuna into the sesame seed mixture so that each side is thoroughly coated (fill in all gaps).
 

5

Set a non-stick pan over medium heat with a small coating of olive oil (or sunflower, peanut, or safflower oil). Once hot, quickly sear each side until golden brown and the outside of the tuna begins to turn a light white color, ~45 seconds per side. You'll end up with a golden, crispy crust and a beautifully rare center. Turn and repeat for all 4 sides.
 

6

Let the tuna cool for 5 minutes.
 

Sushi Bowl Assembly
7

Prep all desired toppings and accoutrements. My sushi bowl prep includes:
- dice mango
- cut cucumber into sticks
- avocado rose (or just do slices if you're a normal person)
- thinly slice radish (I use a mandoline)
- peel purple carrots into ribbons (use a vegetable peeler)
 

8

Once rice, tuna, and topping prep is finished, assemble your bowl. Add rice (or your choice of base) and tuna (or your choice of protein). Add all toppings and sauces — my go-to bowl includes: sriracha, avocado, edamame, kimchi, cucumber, purple carrot ribbons, microgreens, mango, shaved radish, and pickled ginger.
 

9

Voila, enjoy!

Build-Your-Own Sesame Crusted Tuna Sushi Bowls
BRYAN DISANTO

Founder of LeanItUP.com, Chef, Entrepreneur, CPT, CSN

Hi I'm BRYAN DISANTO! I'm the Founder & Editor-in-Chief of LEANITUP.COM, a CPT & CSN, digital entrepreneur, and Chef trained at Le Cordon Bleu (Paris).

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