Seared Ahi Tuna Poke Bowl with Spicy Mayo

There’s something about building a poke bowl at home that feels like a mini vacation. I first fell in love with poke on a trip to Maui years ago — sitting at a little roadside counter, watching the waves roll in with a bowl of perfectly seasoned tuna in my hands. Now I recreate that feeling right in my own kitchen whenever I need a reset. The secret is starting with sushi-grade ahi tuna and giving it a quick sear so the outside is caramelized while the center stays silky and cool. Pile it over warm rice with all the fresh toppings, and suddenly Tuesday night feels like island time.

aka The Island Reset Bowl

Ingredients

For the Seared Ahi Tuna

• 1 lb sushi-grade ahi tuna steaks (about 1 inch thick)
• 2 tablespoons coconut aminos
• 1 tablespoon toasted sesame oil
• 1 tablespoon avocado oil (for searing)
• 1 teaspoon garlic powder
• ½ teaspoon sea salt
• ½ teaspoon freshly cracked black pepper
• 1 tablespoon black sesame seeds
• 1 tablespoon white sesame seeds

For the Spicy Coconut Mayo

• ¼ cup avocado oil mayonnaise
• 1 tablespoon sriracha (adjust to taste)
• 1 teaspoon coconut aminos
• 1 teaspoon fresh lime juice

For the Bowl

• 2 cups cooked sushi rice (warm or room temperature)
• 1 ripe avocado, sliced
• 1 cup shelled edamame (thawed if frozen)
• 1 Persian cucumber, thinly sliced
• ¼ cup pickled ginger
• 2 green onions, thinly sliced
• 1 sheet nori, cut into thin strips
• Lime wedges, for serving

Instructions

1. Make the spicy coconut mayo: In a small bowl, whisk together the avocado oil mayonnaise, sriracha, coconut aminos, and lime juice until smooth. Set aside in the fridge.
2. Marinate the tuna: Pat the ahi tuna steaks dry with paper towels. In a shallow dish, combine the coconut aminos, sesame oil, garlic powder, salt, and pepper. Add the tuna and turn to coat. Let sit for 5 minutes (don’t over-marinate or the acid will start to cook the fish).
3. Coat with sesame seeds: Mix the black and white sesame seeds on a plate. Press each side of the marinated tuna into the seeds to create an even crust.
4. Sear the tuna: Heat avocado oil in a cast iron skillet over high heat until the oil just begins to shimmer. Sear the tuna for 45–60 seconds per side for rare, or up to 90 seconds per side for medium-rare. The center should remain ruby red. Transfer to a cutting board and let rest for 1 minute, then slice against the grain into ¼-inch pieces.
5. Assemble the bowls: Divide the sushi rice between two bowls. Arrange the sliced tuna, avocado, edamame, cucumber, pickled ginger, and green onions on top. Drizzle generously with spicy coconut mayo, scatter nori strips over the top, and sprinkle with extra sesame seeds.
6. Serve immediately: Squeeze fresh lime over the bowl and enjoy right away while the tuna is at its best.

Tips

• Tuna quality matters: Always use sushi-grade ahi tuna from a trusted fishmonger. This is a dish where the fish is the star, so freshness is everything.
• Get the pan screaming hot: A proper sear requires a ripping hot cast iron skillet. If the pan isn’t hot enough, the tuna will cook through instead of getting that beautiful crust.
• Don’t skip the sesame crust: The combination of black and white sesame seeds adds nutty flavor and a gorgeous visual contrast against the ruby tuna.
• Make it a meal prep: Prep the rice, edamame, cucumber, and mayo ahead of time. Sear the tuna fresh right before serving for the best texture.
• Swap the rice: For a lower-carb version, use cauliflower rice or serve over mixed greens instead.