Fresh Poke Recipe

Prepare rice

Rinse the short-grain rice under cold water until the water runs clear. Drain and combine rice with 360 ml water in a saucepan or rice cooker. If using a saucepan, bring to a gentle boil, reduce heat to low, cover and simmer 15 minutes, then remove from heat and let sit covered 10 minutes.

While the rice is resting, warm the rice vinegar, sugar and 1/4 tsp fine sea salt in a small bowl or microwave until sugar dissolves. Fold the seasoned vinegar gently into the hot rice with a rice paddle or wooden spoon. Cover and keep warm.

Prepare tuna

Pat the sushi-grade ahi tuna very dry with paper towels. Cut into 1/2-inch cubes for bite-sized pieces. Keep chilled until ready to marinate.

In a medium bowl, whisk together 3 tbs soy sauce, 1 tbs mirin, 1 tsp toasted sesame oil, 1 tbs lime juice, 1/2 tbs honey, 1/2 tsp sriracha and 1 tsp grated fresh ginger until smooth.

Taste the marinade and adjust balance: add up to 1/2 tbs more honey for sweetness, a dash more sriracha for heat, or 1/2 tbs more lime for brightness.

Add the cubed tuna to the marinade and gently toss to coat. Marinate 5–10 minutes in the refrigerator — do not marinate longer than 15 minutes to preserve texture and freshness of the raw fish.

While tuna is marinating, prepare mix-ins: thinly slice 3 green onions, dice 1 avocado, seed and dice 1/2 cup cucumber, and shred 1/2 cup carrot. Lightly toss carrot and cucumber with a pinch of sea salt (1/8 tsp) and set aside to drain briefly.

After the tuna has marinated, fold in half of the sliced green onions (reserve some for garnish). If using, stir in 1 tsp toasted sesame seeds and 1 tsp furikake for extra umami.

Just before serving, fold the diced avocado gently into the poke to avoid mashing. Add a quick squeeze of extra lime if desired.

Divide the warm seasoned rice between 4 bowls (about 3/4 cup cooked rice per serving). Drizzle 1 tsp neutral cooking oil over the rice and gently spread to create a slightly glossy bed (this helps prevent the rice from sticking and adds shine).

Top each rice portion with an even portion of the marinated tuna (about 4 oz / 113 g per serving). Arrange diced avocado, cucumber, shredded carrot and reserved green onions around or on top of the tuna for a balanced bowl.

Garnish each bowl with torn nori strips, remaining toasted sesame seeds, a pinch of furikake if using, crispy fried shallots, and a small spoonful (about 2 tbs) of pickled ginger on the side. Season with 1/8–1/4 tsp sea salt and a light grind of black pepper across the bowl, tasting and adjusting as needed.

Serve immediately with lime wedges on the side for extra acidity.