Ahi Tuna Bowls

4 servings


40 minutes

total time



2 T unseasoned rice vinegar

1 teaspoon kosher salt, plus more for seasoning

1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear

1 1/2 cups water


2 tbsp rice vinegar

2 tbsp white wine vinegar

2 tbsp soy sauce

3/4 tsp sesame oil

2 tbsp sunflower seed oil

1/2 tsp garlic

1/4 tsp ginger powder or 1/2 tsp fresh grated ginger

1/2 tsp mustard

Squeeze of lime juice


1 1/2 pounds ahi tuna steaks or skinless salmon fillet

kosher salt to taste

garlic powder

ginger powder

sriracha powder


8 ounces green coleslaw mix (about 3 packed cups)

2 tablespoons coarsely chopped scallions

Persian cucumbers, thinly sliced

Radishes, thinly sliced

1 avocado, halved, pitted and thinly sliced


Sesame seeds


In a large saucepan, combine all rice ingredients and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes. Turn off heat and let sit for 2-3 min. Open and fluff. Cover and let sit.

Sprinkle tuna with salt, garlic powder, ginger powder, a touch of sriracha powder. Cook 1.5 min one side, 1 min the other side.

Meanwhile, in a small bowl, combine the vinaigrette ingredients, mix well, and season with salt.

Scoop rice into bowls with sliced cabbage. Top with sliced tuna steaks, cucumbers, avocado, radishes, cilantro, and sesame seeds. Drizzle with the vinaigrette.

4 servings


40 minutes

total time
Start Cooking