Ingredients:

  • 4 (6 oz / 170g) Ahi tuna steaks (sushi-grade)
  • 1/4 cup (60ml) soy sauce
  • 4 tbsp (60ml) sesame seeds (mixed black and white)
  • 2 tbsp (30ml) avocado oil
  • 4 cups (600g) cooked sushi rice
  • 1 cup (150g) shredded carrots
  • 1 cup (150g) shelled edamame, steamed
  • 1 cup (150g) sliced cucumber
  • 1 large (150g) avocado, sliced
  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) honey
  • 1 tsp (5g) freshly grated ginger

Instructions:

  1. Pat the tuna steaks completely dry with paper towels and briefly dip each steak in soy sauce for about 30 seconds.
  2. Spread mixed sesame seeds on a flat plate and press each side of the soy-coated tuna firmly into the seeds to embed them into the flesh.
  3. Heat a cast iron skillet over high heat with avocado oil until shimmering. Sear tuna for 45–60 seconds per side until a mahogany crust forms, keeping the center red.
  4. Let the tuna rest for 2 minutes, then slice against the grain into 1/2-inch thick pieces.
  5. Divide warm sushi rice into four bowls, arrange carrots, edamame, cucumber, and avocado around the edges, and top with the sliced tuna. Drizzle with a mixture of soy sauce, rice vinegar, honey, and grated ginger.