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Overhead photo of seared tuna poke-style rice bowl with cucumber, avocado and edamame AI-generated image, for illustration only.
NeverFeeds AU Recipes

Seared Tuna Poke-Style Rice Bowl

with Cucumber, Avocado & Edamame

Seafood ⏱ 20–25 min Easy Medium saucepan · Large frying pan

A poke-bowl-inspired plate built around quickly seared tuna — still pink in the middle — over soy-dressed rice with cool cucumber, avocado and edamame. Fresh, colourful, and quicker than it looks.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: a drizzle of olive oil for searing.

Method

  1. Cook the rice

    Bring the water to the boil in a saucepan, stir in the rice, cover and drop the heat to low. Simmer 7–8 minutes, then turn the heat off completely and leave it covered for another 10 minutes to steam.

  2. Mix the dressing

    Whisk the soy sauce, sesame oil and rice vinegar together in a small bowl.

  3. Sear the tuna

    Pat the tuna steaks dry and season well. Heat a drizzle of oil in a frying pan over high heat and sear 45–60 seconds a side — you're colouring the outside while keeping the centre pink. Rest for a minute, then slice thinly against the grain.

  4. Prep the rest

    While the tuna rests, slice the cucumber and avocado, and stir half the dressing through the warm rice.

  5. Serve

    Divide the dressed rice between bowls and arrange the tuna, cucumber, avocado and edamame on top. Scatter with sesame seeds and spring onion, and drizzle with the remaining dressing.

Swap tip: if sushi-grade tuna isn't available or you'd rather cook it through, salmon works just as well seared the same way, or cook the tuna a minute longer per side until it's cooked through to your liking.