American · Hawaiian · main

Seared Ahi Tuna Poke Bowl

Seared Ahi Tuna Poke Bowl reads umami 5.6, richness 5.2 and salinity 4.9 on Palate's 0–10 flavor X-ray — a American · Hawaiian main, about 23 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.6 / 10
• Sweet & Fruity — 4.4 / 10
• Sour & Bright — 3.5 / 10
• Bitter & Earthy — 1.1 / 10
• Rich & Fat — 6.5 / 10
• Aromatic & Spice — 3.0 / 10

The measured notes (of 18)

Umami 5.6 · Richness 5.2 · Salinity 4.9 · Nutty 4.2 · Sweetness 4.1 · Sourness 3.4 · Funk & Ferment 2.8 · Marine & Briny 2.6 · Heat 2.6 · Herbaceous 1.7 · Allium 1.5 · Warm Spice 1.3 · Fruity 1.1 · Earthy 1.0 · Bitterness 0.7

What's in it (16)

• steamed rice — 177 g
• water — 296 g
• rice wine vinegar — 33 g
• sugar — 13 g
• salt — 6 g
• soybean soy sauce — 59 g
• dark sesame oil — 14 g
• sriracha — 5 g
• oil — 14 g
• swordfish steaks — 567 g
• black pepper — 3 g
• avocado — 150 g
• english cucumber — 200 g
• frozen green beans — 237 g
• scallions — 300 g
• ground toasted sesame seeds — 10 g

Time & effort: about 23 min (21 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 83.8 kcal, 6.5 g protein, 4.3 g fat, 5 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Rinse the sushi rice until the water runs clear, then combine it with the water in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer until the water is absorbed and the rice is tender, 15 to 18 minutes; remove from heat and let stand, covered, 10 minutes.
2. Meanwhile, whisk 2 tablespoons of the rice vinegar, the sugar, and 1/2 teaspoon of the salt in a small bowl until dissolved. Spread the cooked rice in a wide bowl and fold in the vinegar mixture with a spatula, cutting rather than stirring, until glossy and evenly seasoned; cover with a damp towel to keep warm.
3. Whisk the soy sauce, sesame oil, remaining 1 tablespoon rice vinegar, and sriracha together in a small bowl to make the drizzle sauce; set aside.
4. Pat the tuna steaks dry with paper towels and season all over with the remaining 3/4 teaspoon salt and the black pepper.
5. Heat the neutral oil in a heavy skillet over high heat until just smoking. Sear the tuna 60 to 90 seconds per side, until a deep golden-brown crust forms on the outside but the center stays translucent red, about 115°F for rare.
6. Transfer the tuna to a cutting board and let rest 2 minutes, then slice thin against the grain.
7. Divide the sushi rice among four bowls and arrange the sliced tuna, avocado, cucumber, and edamame over top.
8. Drizzle each bowl with the soy-sesame sauce, scatter with the scallions and sesame seeds, and serve right away.

Dishes with a similar flavor shape

• Crispy Rice with Spicy Tuna — Japanese
• Kimchi Fried Rice with Spam — Korean
• Spicy Tuna Donburi — Japanese
• Spicy Szechuan Shrimp — Chinese · Sichuan
• Dongtae Jeon (Pan-Fried Pollack in Egg Batter) — Korean

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.