Name: Buzz's Original Steak Houses FRESH POKE • SASHIMI • CEVICHE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb sushi-grade ahi tuna (cubed); 3 cups short-grain sushi rice (cooked, warm); 3 tbs rice vinegar; 1 tbs sugar; 1 tsp kosher salt; 3 tbs soy sauce (or tamari); 1 tsp sesame oil; 1 tsp Sriracha (optional for heat); 1 tbs mirin; 1 tbs toasted sesame seeds; 2 stalks green onions (thinly sliced); 1 tsp fresh ginger (grated); 1 clove garlic (minced); 1 cup avocado (diced); 1 cup cucumber (seeded and diced); 0.25 cup macadamia nuts or toasted walnuts (roughly chopped, optional); 2 tbs pickled ginger (for serving); 2 sheets nori sheets (cut into thin strips) or furikake; 2 pieces lime wedges; 0.25 cups fresh lime juice (for ceviche finish); 1 tbs fresh orange juice (optional, for brightness); 0.5 tsp red chili (finely chopped, optional); 2 tbs cilantro (finely chopped); 0.5 tsp sea salt

Method

Poke Base

Prepare rice

Cook short-grain sushi rice according to package instructions (about 2 cups dry yields ~3 cups cooked). While warm, stir in rice vinegar, sugar, and kosher salt until dissolved. Spread rice in a shallow bowl or pan to cool slightly; keep covered and warm.

Cube fish

Using a very sharp knife, cut sushi-grade ahi tuna into 1/2-inch to 3/4-inch cubes. Place cubes in a chilled bowl and keep refrigerated or over an ice bath until ready to dress (no more than 20–30 minutes).

Sauce & Seasoning

Make poke sauce

In a small bowl combine soy sauce, mirin, sesame oil, Sriracha (if using), grated ginger, and minced garlic. Stir in toasted sesame seeds and most of the thinly sliced green onions, reserving a little green onion for garnish. Taste and adjust: add a pinch more soy for salt, more Sriracha for heat, or a touch more mirin for sweetness.

Marinate fish

Pour the sauce over the cubed tuna and gently toss to coat. Let sit 5–10 minutes at cold temperature so flavors meld but fish remains raw and fresh. Do not marinate in acid (lime) here unless making ceviche per the Ceviche Option.

Mix-ins & Garnishes

Prepare mix-ins

Dice avocado and cucumber and pat dry with a paper towel to remove excess moisture. Roughly chop macadamia nuts if using. Cut nori sheets into thin strips or measure out furikake.

Assemble poke bowls

Portion warm seasoned rice into 4 bowls (about 3/4 cup cooked rice per serving). Spoon marinated tuna over rice (about 4 oz fish per serving). Arrange diced avocado and cucumber beside the fish. Sprinkle chopped nuts over for crunch. Top with nori strips (or furikake), the reserved green onions, and pickled ginger. Serve with lime wedges on the side.

Ceviche Option (if preferred instead of soy-marinated poke)

Prepare ceviche acid

In a nonreactive bowl combine fresh lime juice, orange juice (if using), chopped red chili (if using), chopped cilantro, and sea salt. Stir to dissolve salt.

Cure fish briefly

Add the cubed tuna to the citrus mixture and gently toss to coat. Let the fish sit 8–15 minutes in the refrigerator; the citrus will slightly 'cook' the outer surfaces. Taste and increase salt or citrus if needed. Drain off some excess juice before serving to avoid watering down the bowl.

Finish and serve ceviche

Serve ceviche either over the seasoned rice or on its own with avocado, cucumber, nori, and nuts as garnish. Squeeze extra lime if desired and garnish with more cilantro.

Fresh Poke • Sashimi • Ceviche Recipe