Tuna Tataki Bowl

Instructions

1. Season the tuna
   Pat the tuna steak dry with paper towels. Brush 1 tablespoon of sesame oil all over the tuna, then coat all sides with sesame seeds, pressing gently to adhere.
2. Sear the tuna
   Heat a heavy skillet over high heat until very hot. Add the remaining tablespoon of sesame oil. Sear the tuna for 30-45 seconds on each side for rare, or up to 1 minute per side for medium-rare. The goal is to sear the outside while keeping the center rare.
3. Rest and slice the tuna
   Transfer the seared tuna to a cutting board and let rest for 5 minutes. Using a sharp knife, slice the tuna against the grain into thin slices, about ¼ inch thick.
4. Prepare the sushi rice
   In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the warm cooked rice, being careful not to mash the rice. Let the seasoned rice cool to room temperature.
5. Prepare the vegetables
   Julienne the cucumber and carrot, slice the avocado, and thinly slice the green onions. Keep all vegetables separate until assembly.
6. Assemble the bowls
   Divide the seasoned rice among four bowls. Arrange the sliced tuna and prepared vegetables on top of the rice in separate sections for an attractive presentation.
7. Add the garnishes
   Sprinkle the nori strips over the bowls. Place a small mound of pickled ginger on the side and a small dollop of wasabi.
8. Serve with sauce
   Drizzle ponzu sauce over the tuna or serve on the side. Serve immediately while the tuna is still at its peak freshness.