Description
This Seared Sesame Tuna Rice Bowl is a quick and flavorful meal featuring sesame-crusted tuna, crispy enoki mushrooms, and a kick of wasabi mayo, all served over sticky rice.
Ingredients
Units
Scale
- 1 tuna steak
- 1/4 cup (60 ml) black and white sesame seeds
- Neutral oil (such as canola oil)
- 3/4 cup (180 ml) sticky rice
- 1 cup (240 ml) water
- 200g (7 oz) enoki mushrooms
- 1 tbsp neutral oil (such as canola oil)
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp wasabi paste
- 1 tbsp kewpie mayonnaise (or regular mayonnaise)
Instructions
- Rinse the sticky rice under cold water until the water runs clear. Combine the rice and 1 cup of water in a small pot, cover, and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
- While the rice is cooking, prepare the sesame dressing by mixing soy sauce, mirin, sesame oil, and sugar in a small bowl until the sugar dissolves.
- In another small bowl, mix the wasabi paste and kewpie mayonnaise to make the wasabi mayo.
- Coat the tuna steak evenly with black and white sesame seeds, pressing them gently to adhere.
- Heat a non-stick skillet over medium-high heat and add a small amount of neutral oil. Sear the tuna for about 1-2 minutes on each side, until the sesame seeds are golden and the tuna is cooked to your desired doneness. Remove from the pan and let it rest for a minute before slicing.
- In the same skillet, add 1 tbsp of neutral oil and sauté the enoki mushrooms over medium heat until they are browned and crispy on the edges, about 5 minutes.
- To assemble the bowl, place the cooked rice at the bottom, top with sliced tuna, sautéed enoki mushrooms, and drizzle with sesame dressing and wasabi mayo. Serve immediately.
Notes
- For a vegetarian version, replace tuna with baked tofu.
- You can substitute kewpie mayonnaise with regular mayonnaise.
- Feel free to add more vegetables like edamame, shredded carrots, or avocado.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 grams
- Sodium: 750 mg
- Fat: 20 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 40 mg