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Ahi Tuna Sushi Salad Bowl


This totally unique and totally on-trend Ahi tuna sushi salad bowl recipe uses authentic Asian flavors to create a power-packed bowl that tastes like hand-rolled sushi. Some might call this a poke bowl, others a tuna salad, but whatever you call it, you’ll want to make this dish over and over again.

The Best Tuna for Ahi Tuna Sushi Salad Bowls

The key to a delicious sushi salad dish is high-quality fish like Omaha Steaks Yellowfin Tuna Steaks. Found in the waters of the Pacific Ocean, these yellowfin tuna steaks are a favorite among seafood lovers. Also known as Ahi tuna, the Hawaiian name for yellowfin, these seafood steaks have a firm texture and meaty flavor, making them perfect for this recipe.

How to Make an Ahi Tuna Sushi Salad Bowl

1. Thaw Tuna Steaks

Start by thawing the desired number of tuna steaks. To thaw in the refrigerator, cover and let thaw overnight. For faster thawing, place tuna steaks in a sealable plastic bag and remove as much air from the bag as possible, then immerse in cold water for 30 minutes.

2. Pan-Sear Tuna

After the tuna steaks are thawed, pat dry with paper towel and pan-sear in a hot skillet until golden-brown on both sides.

3. Add Miso Glaze and Bake to Desired Doneness

Brush miso glaze evenly over steaks and bake for an additional 3-5 minutes, or until a medium-rare doneness is achieved.

4. Assemble Sushi Salad Bowl

Serve flaked or sliced miso tuna over an arugula and iceberg lettuce salad with our tangy wasabi dressing, pickled carrots, cucumber, edamame, pickled ginger, and radishes.



lettuce and sliced vegetables served with ahi tuna slices
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Ahi Tuna Sushi Salad Bowl

Healthy sushi salad bowl with ahi tuna
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Keyword: sushi bowl
Servings: 6


Miso Glazed Tuna:

Pickled Carrots:

  • 1 1/2 cups matchstick carrots
  • 1/2 cup rice wine vinegar
  • 1/2 tsp. each salt and granulated sugar


  • 1/3 cup rice wine vinegar
  • 1/3 cup canola oil
  • 2 Tbsp. soy sauce
  • 1 Tbsp. wasabi paste
  • 1 tsp. granulated sugar
  • 1/4 tsp. salt
  • 6 cups loosely packed torn iceberg lettuce
  • 6 cups loosely packed baby arugula
  • 2 green onions finely sliced
  • 1 1/2 cups sliced cucumber
  • 1 1/2 cups shelled edamame cooked and cooled
  • 3/4 cup sliced pickled ginger
  • 6 radishes thinly sliced
  • 2 sheets toasted nori shredded
  • 3 Tbsp. sesame seeds


Miso Glazed Tuna

  • Preheat oven to 425?F. Pat tuna steaks dry with paper towel. Stir together miso, sugar, sesame oil, soy sauce, vinegar and sriracha.
  • Heat oil in large skillet set over high heat; cook tuna, turning once, for about 5 minutes or until golden brown on both sides.
  • Brush miso glaze evenly over steaks.
  • Place on parchment paper–lined baking sheet.
  • Bake in center of oven for 3 to 5 minutes or until medium-rare in center; let stand for 10 minutes.
  • Flake into large pieces with fork.

Pickled Carrots

  • Toss together carrots, vinegar, salt and sugar
  • Let stand for at least 20 minutes or up to 4 hours. Drain well.


  • Whisk together vinegar, oil, soy sauce, wasabi paste, sugar and salt.
  • Divide iceberg, arugula, tuna and green onions among 6 bowls.
  • Top with pickled carrots, cucumber, edamame, pickled ginger and radishes.
  • Whisk vinaigrette and drizzle evenly over each salad.
  • Top with nori and sesame seeds.


  • Serve with additional wasabi and soy sauce.
  • Add avocado slices to salad if desired.

Ahi Tuna Sushi Salad Bowl


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