If I could snap my fingers and be instantly transported to another country, I’d visit Japan. For as long as I can remember, I’ve been fascinated with this country and its incredibly rich culture. Be it art, architecture, food, landscapes and gardens… everything is aesthetically pleasing! From the outside, it is refinement at its finest. It is perfection and sophistication in every detail, and it is incredibly interesting to me.
Not surprisingly, one of my favorite restaurants back home is a sushi joint called Blueberry. This Japanese restaurant was created after its two owners took a trip to the US. They fell in love with the Californian-style maki bars, and brought back both the concept and the chef himself to Paris. Speaking of the chef, Mr. Luu’s amazingly creative flavors can transport you anywhere at every bite. Plate after plate, it is a festival of colors, textures and tastes. While I always order a selection of rolls as my main, I never skip the “beef tataki” as a starter. Cut paper-thin and served raw at the center – with a slight outer sear – it is drizzled with soy sauce and seasoned with “Piment d’Espelette” (a French chili). Now this dish is so good that it inspired me for this tuna bowl. In similar fashion, I wanted the fish to have an outer-crust and a tender center, with a spicy soy sauce.
Sesame seeds and tuna were made to go together. I’m not sure who/why/how this combination came to be, but all I know it that it’s a match made in heaven. The slight crispiness of the golden seeds nicely complements the buttery raw center of the fish. It’s classy with a slight kick, and it’s such a simple way to bring tuna to the next level. Since I didn’t want to roll the maki, I served it as a “sushi-bowl” instead where I added your typical avocado, carrots, and cucumbers. I then tossed everything in my “Blueberry-style” soy sauce and devoured the whole thing to the last grain. So until my Japanese dreams come true, this bowl might bring me closer at each bite. Bon appétit!
Total time: 20 minutes
- 1/4 cup sushi rice (or brown jasmine rice)
- 1 tuna steak
- black and white sesame seeds
- 1/2 small haas avocado
- 1/3 carrot
- 1/4 cucumber
- 1 scallion
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- a small pinch of Espelette pepper (or some chili flakes)
- olive oil
- Start by cooking the rice on medium heat. Cover the grains with 1/2 cup water, add a good pinch of sea salt, cover, and let it cook until all the water has been absorbed.
- Meanwhile, prepare the fish. Cover a plate with sesame seeds, pat the tuna steak dry, press each side flat on the seeds, and set aside.
- Peel the carrot and cucumber into ribbons using a vegetable peeler. Mince the scallion very thinly, and peel the avocado before slicing it lengthwise. Set aside.
- In a small bowl, mix the soy sauce, sesame oil, rice vinegar, Espelette pepper, and half of the minced scallion.
- Heat some olive oil in a pan and place the tuna steak face down. Let it sizzle for 1-2 minutes on each side, until the sesame seeds turn golden.
- Meanwhile, dress the bowl. Start with the rice and add the cucumbers, carrots, avocado slices, and half of the sauce. Slice the seared tuna thinly and place it on top. Garnish with the remaining minced scallion, a few drops of sriracha and the rest of the sauce. Enjoy!
“Steak de Thon au Sésame, Bol de Sushi”
Temps Total: 20 minutes
- 1/4 tasse de riz pour sushi (ou de riz brun Thai)
- 1 steak de thon
- des graines de sésame noires et blanches
- 1/2 petit avocat haas
- 1/3 carotte
- 1/4 concombre
- 1 oignon vert
- 1 c.s de sauce soja
- 1 c.c d’huile de sésame
- 1 c.c de vinaigre de riz
- une petite pincée de piment d’Espelette (ou de flocons de piment)
- huile d’olive
- Commencez par le riz. Dans une casserole, recouvrez les grains avec 1/2 tasse d’eau, ajoutez une pincée de sel, couvrez et cuire à feu moyen le temps que l’eau soit absorbée.
- Pendant ce temps, préparez le poisson. Recouvrez une assiette de graines de sésame, séchez le steak de thon avec du papier absorbant et pressez chaque face sur les graines.
- Pelez la carotte et le concombre et faites-en des rubans avec un économe. Émincez l’oignon très finement, et pelez l’avocat avant de le trancher dans le sens de la longueur.
- Dans un petit bol, mélangez la sauce soja, l’huile de sésame, le vinaigre de riz, le piment d’Espelette, et la moitié de l’oignon vert. Mettez de côté.
- Faites chauffer de l’huile d’olive dans un poêle et laissez le steak de thon dorer pendant 1-2 minutes de chaque côté.
- Préparez enfin le bol de sushi. Commencez par le riz, les rubans de carotte et de concombre et les tranches d’avocat. Arrosez avec la moitié de la sauce, puis ajoutez les fines tranches de thon. Garnissez avec l’oignon vert restant, quelques gouttes de sriracha et la sauce. Bon appétit!
174 thoughts on “Sesame-Crusted Tuna Sushi Bowl”
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This looks SOOOO yummy! I am going to make this – thanks for the inspo!
Wow!! thanks for shearing !!
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it looks delicious!!!!
Reblogged this on soekyawkyaw2016 and commented:
Wow, pictures are really vibrant!
Yep, this looks more amazing than I can possibly put into words.
This looks great!! Thanks for sharing. Can’t wait to try this
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i always interest with all kind of food, especially from east asia
You just described my exact thoughts on Japan! I cannot wait to travel there one day either! I have only tried making sushi a few times but you have definitely inspired me to create this, looks amazing!
Amazing pictures work of art!! I love your blog 🙂
That looks delicious, my girlfriend would love this.
Hai, i’m new here and i’m writing recipe on my blog too. But when i compare the way you post your blog with mine.. I blown away, i need to learn more from you. Thumbs up! Anyway the dish looks sooo delicious, will try it soon!!
You have great pictures for your dish! Love the photography!
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I lived in Japan for a couple years and learned to make sushi bowls with the many varieties of raw fish they had at the supermarket. I wish I could find all of those ingredients here in Canada! But I will definitely try your unique version!
This sounds ABSOLUTELY AMAZING. Thanks for the idea! I actually never had sushi bowls before. This might inspire me to try!
Wow! I have never had Japanese food before but I always hear about its dynamic culture.
The recipe seems easy and simple to make. Can’t wait to give it a go!
Thanks for shearing!<3
Yum I will try this recipe soon thank you for sharing xx
Definitely trying this out soon!!
Oh wow! This looks amazing! Im going to try it out- would you mind if I share on my blog?
My mouth is watering! I feel like a hungry dog.
This looks so delicious and a crowd pleaser ! I’m definitely going to give it a try. Thanks for sharing
Awesome presentation that looks delicious I have to try that!
That looks so delicious!!!!
This looks amazing, I will for sure try it !!!
Wow this looks awesome! I should travel more!
Wow some great recipes, thanks
Reblogged this on World Health Innovation Summit and commented:
Yum – food.
Very tasty post. Somehow tuna tastes best in Asian cuisine, especially Japanese.
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