Warm Potato and Seared Tuna Rice Bowl

Quick Recipe Version (TL;DR)

• Yield: 2 hearty bowls
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 3/4 cup (150 g) jasmine or short-grain rice
• 1 lb (450 g) baby potatoes, cubed + 1 1/2 Tbsp olive oil
• 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, 1/4 tsp garlic powder
• 2 tuna steaks (5–6 oz / 150–170 g each), 1 Tbsp neutral oil, salt & pepper
• 1 cup shelled edamame, 1/2 English cucumber (diced), 1 carrot (shredded), 2 scallions (sliced)
• Optional: 1 small avocado, toasted sesame seeds, lime wedges
• Drizzle: 3 Tbsp soy sauce, 2 Tbsp rice vinegar, 1 Tbsp toasted sesame oil, 1 Tbsp honey, 1 tsp grated ginger, 1 small minced garlic clove, 1–2 tsp sriracha, 2 Tbsp warm water

Do This

• 1. Cook rice: Rinse 3/4 cup rice. Combine with 1 1/2 cups water and a pinch of salt; bring to a boil, cover, simmer 15 minutes, then rest 5 minutes.
• 2. Roast potatoes: Heat oven to 425°F (220°C). Toss cubed potatoes with 1 1/2 Tbsp olive oil, salt, pepper, smoked paprika, and garlic powder. Roast 20–25 minutes, stirring once, until crisp and golden.
• 3. Make drizzle: Whisk soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, sriracha, and warm water until smooth.
• 4. Prep veggies: Slice scallions, shred carrot, dice cucumber, thaw edamame, and slice avocado if using.
• 5. Sear tuna: Pat tuna dry, season with salt and pepper. Sear in hot skillet with 1 Tbsp oil over medium-high heat, 1–2 minutes per side for medium-rare. Rest 5 minutes, then slice.
• 6. Build bowls: Divide rice, roasted potatoes, edamame, cucumber, and carrot between 2 bowls. Top with sliced tuna and avocado.
• 7. Finish: Drizzle generously with soy-sesame sauce, sprinkle scallions and sesame seeds, and serve with lime wedges.

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Why You’ll Love This Recipe

• Comforting and hearty: crispy roasted potatoes plus fluffy rice make this bowl cozy and satisfying.
• Balanced and fresh: seared tuna and crunchy veggies keep things light, bright, and full of texture.
• Big flavor, simple steps: a quick soy-sesame drizzle ties everything together with almost no extra effort.
• Flexible meal: great for weeknights, meal prep, or a casual dinner that still feels special.

Grocery List

• Produce: Baby potatoes, garlic, fresh ginger, scallions, carrot, English cucumber, avocado (optional), lime (optional)
• Dairy: None required
• Pantry: Jasmine or short-grain rice, olive oil, neutral oil, soy sauce (low-sodium preferred), rice vinegar, toasted sesame oil, honey or maple syrup, sriracha or chili-garlic sauce, smoked paprika, garlic powder, kosher salt, black pepper, sesame seeds (optional)
• Protein: Tuna steaks, shelled edamame (frozen is fine)

Full Ingredients

Base

• 3/4 cup (150 g) jasmine or short-grain white rice
• 1 1/2 cups (360 ml) water
• Pinch of kosher salt

Roasted Potatoes

• 1 lb (450 g) baby yellow or red potatoes, cut into 1/2-inch (1.25 cm) cubes
• 1 1/2 Tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder

Seared Tuna

• 2 tuna steaks, 5–6 oz (150–170 g) each, about 1 inch (2.5 cm) thick
• 1 Tbsp neutral high-heat oil (canola, avocado, or grapeseed)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Optional: 1 Tbsp sesame seeds to sprinkle on the tuna before searing

Veggies & Toppings

• 1 cup (140 g) shelled edamame, thawed if frozen
• 1/2 English cucumber, diced
• 1 medium carrot, peeled and cut into matchsticks or shredded
• 2 scallions, thinly sliced
• 1 small avocado, sliced or cubed (optional but highly recommended)
• 1 Tbsp toasted sesame seeds, for garnish
• Lime wedges, for serving (optional)

Soy-Sesame Drizzle

• 3 Tbsp low-sodium soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 1 Tbsp honey or maple syrup
• 1 tsp finely grated fresh ginger
• 1 small garlic clove, very finely minced or grated
• 1–2 tsp sriracha or chili-garlic sauce, to taste
• 2 Tbsp warm water, to thin the sauce

Step-by-Step Instructions

Step 1: Cook the rice and preheat the oven

Rinse the rice under cold water in a fine-mesh strainer for about 30 seconds, until the water runs mostly clear. This helps keep the grains fluffy instead of sticky. In a small saucepan, combine the rinsed rice, 1 1/2 cups (360 ml) water, and a pinch of kosher salt.

Bring to a gentle boil over medium-high heat, then immediately reduce the heat to low, cover tightly with a lid, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat but keep covered and let it rest for another 5–10 minutes to steam and finish cooking.

While the rice cooks, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly oil it. This will be for the potatoes.

Step 2: Roast the potatoes until crispy

Place the cubed potatoes in a large bowl. Drizzle with 1 1/2 Tbsp olive oil and sprinkle with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, and 1/4 tsp garlic powder. Toss well until every piece is evenly coated.

Spread the potatoes in a single layer on the prepared baking sheet, making sure they are not crowded (this helps them crisp instead of steam). Roast in the preheated 425°F (220°C) oven for 20–25 minutes, turning once halfway through, until the edges are browned and the centers are tender when pierced with a fork.

When done, leave them on the tray to stay warm while you finish the rest of the bowl components.

Step 3: Make the soy-sesame drizzle

In a small bowl or measuring jug, whisk together 3 Tbsp soy sauce, 2 Tbsp rice vinegar, 1 Tbsp toasted sesame oil, and 1 Tbsp honey or maple syrup until the honey is dissolved. Add the grated ginger, minced garlic, and 1–2 tsp sriracha or chili-garlic sauce (start with less if you prefer mild heat). Whisk in 2 Tbsp warm water to loosen the sauce slightly, so it is pourable but still flavorful.

Taste and adjust: add more honey for sweetness, more vinegar for tang, or more sriracha for heat. Set the drizzle aside; the flavors will meld as it rests.

Step 4: Prep the veggies and toppings

While the potatoes roast and the rice finishes steaming, prepare your veggies. Dice the cucumber, shred or julienne the carrot, and thinly slice the scallions. If using frozen edamame, thaw it according to package directions (usually a quick rinse under warm water or a brief microwave steam). Pat dry so it does not water down the bowls.

Slice or cube the avocado just before serving to keep it from browning. Cut a lime into wedges if you plan to serve them for a finishing squeeze of brightness. Keep all toppings in separate small bowls so you can assemble the bowls quickly at the end.

Step 5: Season and sear the tuna

Pat the tuna steaks very dry with paper towels; this is key for good browning. Sprinkle both sides evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper. If you like, sprinkle a light coating of sesame seeds on the outside of the tuna for extra texture.

Heat 1 Tbsp neutral oil in a heavy skillet (cast iron or stainless steel is ideal) over medium-high heat until the oil is shimmering but not smoking. Carefully lay the tuna steaks in the pan. Sear for 1–2 minutes on the first side until a golden crust forms. Flip and sear for another 1–2 minutes for medium-rare, depending on thickness. The center should still be quite pink.

If you prefer more doneness, add 30–60 seconds per side, but try not to overcook or the tuna can become dry. Transfer the seared tuna to a cutting board and let it rest for about 5 minutes before slicing across the grain into 1/2-inch (1.25 cm) thick pieces.

Step 6: Fluff the rice and get ready to assemble

Remove the lid from the rested rice and fluff gently with a fork to separate the grains. Taste and add a small pinch of salt if needed. The rice should be tender and steamy.

Gather your warm roasted potatoes, sliced tuna, prepped veggies, and soy-sesame drizzle. Having everything close at hand makes assembling the bowls quick and easy so they stay warm when served.

Step 7: Build the warm potato and tuna rice bowls

Divide the fluffed rice between two wide bowls. Add a generous scoop of roasted potatoes to each bowl, nestling them alongside the rice. Arrange the edamame, diced cucumber, and carrot in small piles around the bowl, leaving space in the center for the tuna.

Fan the sliced tuna over the center of each bowl. Tuck avocado slices in wherever they fit best. Give the soy-sesame drizzle a quick stir, then spoon or pour it generously over the tuna, potatoes, rice, and veggies so each bite gets flavor.

Finish with sliced scallions and a sprinkle of toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing over the top just before eating.

Pro Tips

• Dry tuna for better sear: Removing surface moisture from the tuna steaks before seasoning helps you get that deep, flavorful crust in just a couple of minutes.
• Do not crowd the potatoes: Give the potato cubes plenty of space on the baking sheet so they roast and crisp instead of steaming and turning soft.
• Adjust sauce strength: If you like a lighter drizzle, add an extra tablespoon or two of warm water to the sauce; if you prefer a punchier flavor, skip the extra water and drizzle more sparingly.
• Rice texture options: For stickier, sushi-style rice, skip rinsing; for fluffier grains, rinse well as directed.
• Cook tuna last: Sear the tuna right before serving so it stays warm and perfectly tender when it hits the bowl.

Variations

• Spicy mayo finish: Mix 3 Tbsp mayonnaise with 1–2 tsp sriracha and a squeeze of lime, then drizzle it over the tuna along with or instead of the soy-sesame sauce.
• Veggie-heavy version: Add shredded red cabbage, thinly sliced radishes, or steamed broccoli to boost color, crunch, and nutrition.
• Alternate protein: Swap tuna for salmon fillets or thinly sliced steak, seared in the same skillet and served medium to medium-rare.

Storage & Make-Ahead

For best texture, enjoy the seared tuna fresh. However, you can prep several components ahead of time. Cook the rice and roasted potatoes up to 2 days in advance; cool completely, then store in airtight containers in the refrigerator. Reheat gently in the microwave or in a covered skillet with a splash of water. The soy-sesame drizzle can be made 3–4 days ahead and stored in a jar in the fridge; shake or whisk before using. Prep crunchy veggies (carrot, cucumber, scallions, edamame) up to 1 day ahead and store separately. Slice avocado and sear the tuna just before serving. Leftover assembled bowls will keep 1 day in the refrigerator, but the tuna may become more done when reheated and the avocado can brown slightly.

Nutrition (per serving)

Approximate values per hearty bowl (1 of 2): about 680 calories; 40 g protein; 70 g carbohydrates; 24 g fat; 7 g fiber; 9 g sugar; 1150 mg sodium (will vary depending on exact tuna size, soy sauce brand, and how much sauce you use). For a lighter bowl, use half the potatoes and drizzle, and add extra cucumber or greens.