Miso Sesame Tuna Rice Bowls

4.67 from 15 votes

These Miso Sesame Tuna Rice Bowls are filled with seared ahi tuna, stir fried veggies and a savoury miso sauce topped with fresh avocado!

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: American, Asian-Inspired

Servings: servings

Calories: 498kcal

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)

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!

Swap out the tuna for sushi-grade or cooked salmon.

Use brown rice or quinoa for a lower-calorie option.

Try out different sauces like carrot ginger dressing, habanero sauce, mango salsa or spicy mayo.

Store all the ingredients in the fridge for up to 3 days then assemble your bowls fresh.