Furikake-Crusted Tuna with Sushi Rice and Bok Choy
20min
30min
2 to 3
Main Course
Japanese
Meaty bluefin tuna, is at its best when lightly seared and rare in the center. It’s crusted with furikake — a Japanese seaweed and sesame powder that’s typically sprinkled over warm rice or sushi. It adds a briny, ocean-y flavor and gives the tuna a delightful crust. Albacore or ahi (yellowfin) tuna would be delicious here as well, though the cook times may be a little shorter, depending on how thick the fish is. See Pro tips for more information.
Ingredients
- ¼ cup unseasoned rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt, plus more to taste
- 1½ cups (10 ounces) Japanese or sushi rice, rinsed and drained
- 2 (5 to 7-ounce) bluefin tuna steaks
- 1 tablespoon soy sauce or tamari, plus more for serving
- 2 tablespoons furikake seasoning
- 2 tablespoons neutral, such as avocado or grapeseed
- ½ teaspoon toasted sesame oil
- 8 ounces baby bok choy, halved lengthwise and washed well
- Togarashi for sprinkling, optional
- Sriracha mayo for drizzling, optional
Directions
Prepare the Rice
In a small bowl, combine the vinegar, sugar, and ½ teaspoon salt, stirring to dissolve the sugar. In a medium saucepan over high heat, combine the rice with 2 cups water and bring to a boil. Reduce the heat to low, cover, and cook until the liquid is absorbed, about 15 minutes. Remove from the heat and set aside, covered, for 10 minutes. Spread the rice in a large shallow bowl and toss with the vinegar mixture. Cover with a kitchen cloth while you make the tuna and vegetables, tossing once or twice.
Sear the Tuna
Meanwhile, lightly season the tuna with salt. Brush with soy sauce and sprinkle with the furikake, pressing to adhere on all sides. Heat a medium cast-iron skillet over medium heat until hot. Add 1 tablespoon neutral oil and swirl to coat the pan. Add the tuna and sear until golden, 1 to 1 ½ minutes per side on the 4 long sides, keeping the short sides uncooked, for rare tuna. Transfer to a cutting board and let rest for 2 to 3 minutes.
Cook the Bok Choy
Wipe out the skillet and heat the remaining neutral oil and sesame oil over medium heat until shimmering. Add the bok choy, season with salt and cook until crisp-tender and lightly charred all over, 3 to 4 minutes. Transfer the bok choy to plates.
Finish and Serve
Using a very sharp knife, cut the tuna into ¼-inch thick slices. Divide the tuna and rice between the plates and serve with togarashi and sriracha mayo, if using.
Pro tips
Pair it Up
Balance the flavors of nori, sesame, and seasoned sushi rice, with a crisp, aromatic Austrian riesling. Or a refreshing pilsner or lager for beer drinkers.
Spice It Up
Sprinkle the tuna with spicy togarashi along with the furikake for a hit of heat.
Change it Up
Gently warm any leftover rice and slice the tuna. Fill lettuce leaves for a light and portable lunch.
Internal Temps
Bring tuna to room temperature.
Rare tuna - 100°
Medium-rare - 110°
Nutritional Info
Filled with many heart-healthy fats, antioxidants, and lean proteins, bluefin tuna is a nutritional powerhouse. Paired with vitamin C-rich bok choy, this meal is delicious and nutritious.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
