Rinse 1 cup of sushi rice under cold water until the water runs clear. Combine the rice and 1.5 cups of water in a rice cooker or saucepan. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low and cover for about 20 minutes until water is absorbed. Remove from heat and let it sit covered for 10 minutes.

Prepare Tuna Marinade

Marinate Tuna

While the rice is cooking, cut the fresh tuna into small cubes. In a bowl, combine the soy sauce, sesame oil, sliced green onion, and sesame seeds. Add the tuna to the marinade and gently toss to coat. Let it sit in the refrigerator for about 10-15 minutes.

Prepare Toppings

Slice Toppings

While the tuna marinates, slice the avocado in half, remove the pit, and slice it into thin wedges. Slice the cucumber and radish thinly. Set all toppings aside.

Assemble Bowl

Build Your Poke Bowl

Once the rice is ready, fluff it with a fork and divide it among serving bowls. Top the rice with the marinated tuna, avocado slices, seaweed salad, cucumber, and radish. Garnish with nori sheets, wasabi, and pickled ginger as desired.