Ingredients:

  • 1 English Cucumber, thinly sliced
  • 2 Tbsp Rice Vinegar
  • 1 tsp Granulated Sugar
  • 1/4 tsp Salt
  • 1 lb Sushi/Sashimi Grade Ahi Tuna Loin, patted completely dry
  • 2 Tbsp Sesame Oil (for searing)
  • 2 Tbsp Mixed Sesame Seeds (white and black)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 cups Cooked Sushi Rice (or Jasmine rice), kept warm
  • 2 large Eggs (optional, for a fried egg topping)
  • 1 cup Edamame beans, shelled
  • 1/2 cup Shredded Carrot
  • 2 Scallions (Green Onions), thinly sliced
  • Sriracha or Spicy Mayo (optional, for garnish)

Instructions:

  1. For the Quick Pickled Cucumber: Thinly slice the cucumber and place it into a small bowl. Whisk together the rice vinegar, sugar, and salt until dissolved. Pour the brine over the cucumbers, toss gently, and set aside for at least 15 minutes.
  2. Prepare the Rice & Sides: Cook or reheat your rice. Prepare edamame and carrots. If using, lightly fry or poach two eggs now, aiming for a runny yolk.
  3. Coat Tuna: Trim the tuna into a uniform block. Combine sesame seeds, salt, and pepper on a shallow plate. Roll the tuna block on all sides until evenly coated in the seeds.
  4. Sear the Tuna: Heat the sesame oil in a heavy skillet over medium-high to high heat until shimmering. Carefully place the coated tuna in the hot oil and sear each of the four long sides for exactly 45–60 seconds to achieve a rare interior.
  5. Rest & Slice: Immediately remove the tuna from the heat and let it rest on a cutting board for 2 minutes. Slice the tuna against the grain into 1/4-inch thick pieces.
  6. Assembly: Divide the warm rice between two bowls. Arrange the edamame and shredded carrot neatly around the rice. Layer the sliced seared tuna artfully over the rice.
  7. Finish: Drain the quick pickled cucumber and scatter it over the top. Top each bowl with a fried egg (if using) and garnish generously with sliced scallions and an optional spicy mayo drizzle. Serve immediately.