$10 Hokey Pokey Bowl Recipe

Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice and 2.5 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer 15 minutes without lifting the lid.

Remove from heat and let rest, covered, 10 minutes. Fluff with a fork.

While rice rests, whisk together rice vinegar, 1 tsp sugar and 1 tsp salt until dissolved. Gently fold the seasoned vinegar into the warm rice. Taste and adjust salt if needed. Keep rice slightly warm or at room temperature for assembly.

Pat the ahi tuna dry with paper towels. Trim and cut into 1/2-inch cubes or bite-sized pieces.

In a small bowl, combine 2 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp lime juice and 1/2 tsp sriracha (if using). Toss the tuna gently in this marinade just to coat; let sit 3–5 minutes. Do not marinate longer than 10 minutes to preserve texture.

If you prefer seared tuna: heat 1 tsp neutral oil in a skillet over high heat. Sear cubes 15–30 seconds per side for rare, then remove and let rest 1–2 minutes before adding to bowl. For raw (poke-style), skip searing and use marinated cubes as-is.

Peel the carrot and julienne or use a vegetable peeler to make thin ribbons. If julienning, cut into matchsticks about 2 inches long.

Thinly slice the cucumber into half-moons (about 1/8–1/4-inch thick). If using an English cucumber with many seeds, scoop seeds out before slicing.

Thinly slice the radishes into rounds.

Thinly slice the red onion. If raw onion is strong, soak slices in cold water 5 minutes and drain to mellow the bite.

Measure 2 tbsp pickled jalapeño slices. If large, chop coarsely. Reserve a few slices for garnish if desired.

Make the spicy mayo by stirring together 2 tbsp mayonnaise and 1 tsp sriracha until smooth. Taste and adjust heat.

Thinly slice the green onion on the bias for garnish. Combine 1 tsp toasted sesame seeds and 1 tsp furikake (if using) in a small bowl for sprinkling.

Peel and slice the avocado just before assembly to prevent browning. Toss the slices lightly with a pinch of salt and a few drops of lime juice to preserve color and flavor.

Assemble the Hokey Pokey Bowl: Spoon about 1 to 1 1/4 cups seasoned jasmine rice into a shallow bowl.

Arrange the marinated tuna (about half to all, 8 oz) on one side of the rice. Neatly arrange cucumber slices, carrot ribbons, radish rounds, avocado slices and a few red onion slices around the bowl in separate sections to create a colorful presentation.

Drizzle tuna lightly with any remaining marinade. Dot or swirl 1–2 tsp spicy mayo over the tuna and veggies as desired.

Scatter pickled jalapeño slices where you want heat, sprinkle the sesame seed/furikake mix and sliced green onion over the bowl, and finish with a light grind of black pepper.

Serve immediately. If not eating right away, keep fish chilled and assemble just before serving.