Aji Tuna Poke Bowl Recipe

Cook rice

Rinse the sushi rice under cold water until the water runs clear. Combine rinsed rice and 2.25 cups water in a medium saucepan. Cover, bring to a gentle boil over medium heat, then reduce to low and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

Season rice

While rice rests, warm rice vinegar, sugar, and salt in a small saucepan or microwave until sugar dissolves (about 20–30 seconds). Transfer rice to a shallow bowl or wooden tub if available, gently fold in the seasoned vinegar with a rice paddle or spatula to coat the grains evenly. Fan the rice as you fold to cool slightly and achieve a glossy texture. Keep covered and warm.

Prepare marinade

In a medium bowl combine soy sauce, sesame oil, grated ginger, minced garlic, aji amarillo paste, sriracha, rice vinegar, and kosher salt. Stir until uniform. Taste and adjust aji paste or sriracha for desired heat level.

Marinate tuna

Add the cubed ahi tuna to the marinade and gently toss to coat. Stir in sliced scallions and toasted sesame seeds. Let the tuna sit in the refrigerator for 5–10 minutes — long enough to absorb flavors but short enough to preserve sashimi texture. Do not marinate more than 20 minutes to avoid breaking down the fish.

Prepare vegetables: thinly slice cucumber, radish, dice the avocado, and cook/shell edamame if needed. If you don't have pre-pickled red onion, quick-pickle by pouring 1/3 cup apple cider vinegar mixed with 1 tbsp sugar and 1/4 tsp salt over thinly sliced red onion and let sit 10 minutes.

Whisk together Japanese mayonnaise, sriracha, and toasted sesame oil until smooth. Transfer to a squeeze bottle or small bowl for drizzling.

Assemble bowls: Divide warm seasoned rice between 4 bowls (about 1/2 cup cooked rice per serving if making 4; adjust if you want more rice).

Top each rice portion with equal portions of marinated aji tuna (about 4 oz raw tuna per serving), cucumber slices, edamame, avocado, radish slices, and pickled red onion arranged in sections or artfully scattered.

Drizzle spicy mayo over the tuna and vegetables. Sprinkle nori strips (or furikake), more toasted sesame seeds if desired, micro cilantro, thin jalapeño slices, and crispy shallots. Serve with lime wedges on the side to squeeze over before eating.

Taste and adjust: offer extra soy or sriracha for guests who want additional salt or heat.