Poke Recipe

Poke Bowl

1. 1

   Prepare Sushi Rice

   If not already cooked, cook 1 1/4 cups uncooked short-grain sushi rice according to package instructions to yield about 3 cups cooked. While rice is warm, gently fold in 2 tablespoons rice vinegar and 1 teaspoon sugar until evenly combined; set covered to keep warm.

2. 2

   Make Marinade

   In a medium bowl whisk together 3 tablespoons light soy sauce, 1 tablespoon sesame oil, 1 teaspoon rice vinegar, 1 teaspoon mirin (optional), 1 teaspoon grated fresh ginger and 1 minced garlic clove. Taste and adjust balance of salty/sweet/acidity as desired.

3. 3

   Marinate Tuna

   Pat the 1 lb sashimi-grade ahi tuna dry and cut into 1/2-inch cubes. Add the tuna to the marinade and gently toss to coat. Add 2 thinly sliced green onions, 1 tablespoon toasted sesame seeds and 1 teaspoon crushed red pepper flakes or shichimi togarashi. Let sit 5–10 minutes in refrigerator—do not marinate longer than 30 minutes to preserve texture.

4. 4

   Prep Toppings

   Slice the avocado and toss lightly with a squeeze of lime to prevent browning if desired. Thinly slice or julienne 1/2 cucumber. Chop 2 tablespoons crushed macadamia nuts (optional). Have pickled ginger, extra sesame seeds, nori strips or furikake ready for garnish.

5. 5

   Assemble Bowls

   Divide the warm seasoned rice among 3 bowls (about 1 cup rice per bowl). Top each bowl with an even portion of the marinated tuna. Arrange avocado slices, cucumber, and a sprinkle of chopped macadamia nuts around the tuna. Add a small pile of pickled ginger and additional sliced green onion.

6. 6

   Finish & Serve

   Sprinkle each bowl with remaining toasted sesame seeds and a pinch of Hawaiian or flaky sea salt. Offer lime wedges on the side and extra soy or shoyu if guests want more seasoning. Serve immediately.