These Miso Sesame Tuna Rice Bowls are filled with seared ahi tuna, stir fry veggies in a savoury miso sauce, jasmine rice and sliced avocado!
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How to make this recipe
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Cook jasmine rice on the stove or in a rice cooker.
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Chop and prepare veggies and whisk ingredients together with miso-sesame sauce.
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Coat piece of tuna in sesame seeds and season with salt.
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Cook veggies in a skillet on the stove.
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In another skillet, add tuna to the pan, sear ends for 45 seconds each side
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Assemble rice bowls with jasmine rice as the base, then stir fry veggies. Divide tuna among bowls.
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Garnish with sesame seeds and scallions.
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Pour extra sauce or soy sauce overtop of tuna and serve!
Ingredients and substitutions
- Tuna steaks – this dish would be great with sushi grade ahi tuna or sushi grade (or cooked) salmon.
- Olive oil – coconut oil or any neutral oil like canola oil or grape seed oil will also work.
- Sesame seeds – use white or black sesame seeds (or a combination of the two)
- Jasmine rice – jasmine rice is recommended but any white rice or brown rice will also work
- Broccoli – replace with another vegetable of choice. Use fresh or frozen broccoli.
- Carrot – see substitution notes above.
- Red pepper – see substitution notes for broccoli.
- Snap peas – snow peas or green beans will also work
- Avocado – use sliced or diced avocado. Mashed avocado will also work.
- Scallions (to garnish)
Miso sesame sauce
- Sesame oil – use grape seed oil or olive oil instead.
- Soy sauce – use coconut aminos or tamari as a replacement for soy sauce.
- Water
- Honey – brown sugar or agave will also work.
- White miso (soybean) paste – sub in soy sauce
- Garlic – use fresh or jarred minced garlic.
- Sriracha (optional)
What toppings to use
These Miso Sesame Tuna Rice Bowls can be very versatile! If you're not a fan of broccoli, carrots or red peppers, use your favourite veggies as toppings and enjoy the most of these bowls. Here are some other toppings you can use:
- Baby corn
- Bok choy
- Mushrooms
- Zucchini
- Water chestnuts
- Cabbage
- Green beans
- Snow peas
- Etc.
What is miso paste?
Miso paste is a Japanese cooking staple made out of fermented soybeans and has a really salty, creamy taste that pairs perfectly with the honey and soy sauce in this recipe. There are a few different variations to miso paste but for this recipe you will want to use white miso.
White miso has a sweet taste that is perfect for stir fry sauces, miso soup, glazes, marinades, salad dressing and more. Compared to red miso which has more of an umami taste that can overwhelm a dish. You can find miso paste in your local supermarket or an Asian grocery store.
Storing and reheating these rice bowls
To best store these bowls, keep all ingredients separately and assemble when ready to enjoy. The rice and stir fry veggies can be stored together because they will reheat well. Store the leftover tuna for up to 3 days in the fridge. I would not recommend reheating or you will overcook the tuna. If you prefer to eat the tuna warm and don't mind any overcooking, you can reheat in a skillet until the desired temperature.
More tuna recipes
Meal prep tools
- You can order some black and white sesame seeds here
- Get square glass meal prep bowls here for leftovers
Miso Sesame Tuna Rice Bowls
Ingredients
- 2 tuna steaks
- 1 tbsp olive or coconut oil
- 2 tbsp sesame seeds
- 1 cup cooked jasmine rice
- 1 head broccoli, cut into florets
- 1 carrot, thinly sliced
- 1 red pepper, diced
- 1 cup snap peas
- 1 avocado, sliced
- 3 scallions, sliced
Miso sesame sauce
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp water
- 2 tbsp honey
- 1 tbsp white miso (soybean) paste (if you don't have miso paste, sub in 2 tbsp soy sauce)
- 2 cloves garlic minced
- 1 tsp sriracha (optional)
Instructions
- Cook jasmine rice according to package directions in a rice cooker or on the stovetop (usually 1 cup rice and 1 1/4 cup water). Chop and prepare veggies and whisk ingredients together under the miso-sesame sauce heading.
- Coat piece of tuna in sesame seeds and season with a bit of salt. Set aside.
- Add veggies to a large skillet, cooking over med-high heat with half of the sauce.
- Meanwhile, heat olive/coconut oil over high heat in a small skillet. Once oil starts to smoke, add tuna to the pan, cooking for 45 seconds each side (time this on your phone or a kitchen timer). Sear the ends of the tuna for a couple seconds. You basically want to get a good sear on either side and then lightly cook the ends. Remove from heat and cut into thin slices against the grain with a very sharp knife.
- Add jasmine rice to each bowl, then add stir fry veggies. Top with fresh sliced avocado and divide tuna among bowls. Garnish with sesame seeds and scallions. Pour reserved sauce (if any) and/or soy sauce overtop of tuna and serve!
Nutrition
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Steven C says
Great recipe! I cook a lot of Asian food and this is a great spin on the classic seared Ahi Tuna. The only change I made was to sub 1 TBSP Mirin for 1 TBSP of the honey. Added a few other veggies. The white miso worked great in this recipe. Thanks!
Kylie says
Delicious. Would happily make this again
Taylor Stinson says
So happy you enjoyed 🙂
Kim says
We’ve made this recipe multiple times. The sauce is fabulous and it’s a great recipe for cleaning out the veggie drawer.
Taylor Stinson says
I’m so happy it’s a keeper 🙂 Thanks for your review, Kim!
Deanna fuller says
The Best fish,rice and vegetable recipes , i make twice a week.