Ahi Tuna Poke* Recipe

Rinse the short-grain rice under cold water until the water runs nearly clear. Drain well.

Combine rinsed rice and 2.25 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Meanwhile, warm rice vinegar, sugar and 1/2 tsp kosher salt in a small saucepan or microwave until sugar dissolves. Stir into cooked rice gently with a wooden paddle to season and fluff. Let rice cool slightly (5–10 minutes).

Divide mixed salad greens among bowls (about 1 cup per bowl) and spoon warm seasoned rice over or beside the greens (about 1/2–3/4 cup rice per serving).

Trim the ahi tuna of any sinew and pat dry with paper towels. Cut into 1/2-inch cubes and place in a medium bowl.

In a small bowl, whisk together 3 tbsp light soy sauce, 1 tbsp sesame oil, 1.5 tbsp yuzu juice, 1 tbsp mirin, 2 tbsp thinly sliced scallions and 1 tsp grated ginger.

Pour the marinade over the tuna, gently toss to coat, and let sit 8–12 minutes in the refrigerator (short marination keeps tuna tender and sashimi-like). Reserve any excess marinade to drizzle if desired.

After marinating, spoon the tuna onto the rice/greens in bowls.

Whisk together 2 tbsp yuzu juice, 1 tbsp rice wine vinegar, 3 tbsp neutral oil, 1 tsp honey, 1/2 tsp soy sauce, 1/4 tsp salt and 1/8 tsp black pepper until emulsified.

Taste and adjust acidity or sweetness as needed. Drizzle approximately 1 tbsp vinaigrette over each assembled bowl.

In a small bowl, combine 1/2 cup mayonnaise, 1 tsp soy sauce, 1 tsp grated ginger, 1/2 tsp rice wine vinegar and 1/2 tsp sriracha. Stir until smooth. Add 1 tsp water to thin to a drizzleable consistency.

Transfer aioli to a squeeze bottle or small spoon for controlled drizzling over the tuna and rice.

If using dried wakame, rehydrate according to package directions (usually 5–10 minutes in warm water), drain and squeeze out excess liquid.

Warm or steam edamame if needed, then drain and pat dry.

Assemble each bowl: base of greens and rice, top with marinated ahi tuna, small mounds of wakame, 2–3 tbsp chopped kimchi, 2–4 tbsp edamame.

Drizzle ginger soy aioli over the tuna in a thin zigzag. Spoon 1 tbsp chili crisp over or beside the tuna for crunch and heat (adjust to taste).

Sprinkle toasted sesame seeds and scatter a small pinch of nori strips or furikake if using. Add a few slices of pickled ginger on the side and a lime wedge for squeezing.

Serve immediately so the tuna remains tender and the rice is slightly warm. Offer extra yuzu vinaigrette, soy sauce or chili crisp at the table.