Crimson Poke Recipe

If you haven't already, cook 2 cups short-grain sushi rice according to package instructions. While warm, transfer to a shallow bowl. Mix 2 tbs rice vinegar, 1 tsp sugar and 1 tsp salt until dissolved; gently fold into the rice with a rice paddle or wooden spoon. Let rice cool to warm/room temperature (about 10–15 minutes).

Prepare the cucumber: halve lengthwise and scoop seeds if very watery. Slice into 1/4-inch half-moons or thin rounds. Lightly toss with 1/4 tsp salt and set aside for 5 minutes, then pat dry with paper towel.

Prepare the avocado: halve, remove pit and peel. Cut into 1/2-inch cubes or slices and toss gently with a squeeze of lime/lemon to prevent browning.

Thinly slice the scallions on the bias. Rinse and drain shredded red cabbage if needed. Measure out sesame seeds and pickled ginger for plating.

Ensure tuna is very cold and sushi-grade. Pat dry with paper towel and dice into 1/2-inch cubes.

Make the poke sauce

In a medium bowl combine 3 tbs soy sauce, 1 tsp sesame oil, 1 tsp rice wine vinegar, 1 tsp Sriracha, 1 tbs mayonnaise, 1 tsp grated ginger, 1/2 tsp minced garlic and 1/2 tsp honey. Whisk until smooth and taste — adjust heat or sweetness as desired. Stir in 1/2 tsp toasted sesame oil for finishing aroma.

Fold the diced tuna into the sauce gently until evenly coated. Refrigerate for 5–10 minutes to let flavors meld (do not marinate more than 30 minutes to preserve texture).

Divide the seasoned rice between two serving bowls (about 1 cup rice per bowl).

Arrange cucumber slices and shredded red cabbage on one side of each bowl and avocado slices on another side so the colors contrast (crimson elements — tuna and cabbage — opposite the green).

Spoon the dressed tuna (approx. 5 oz per bowl) onto the center or one quadrant of each bowl on top of the rice.

Scatter sliced scallions over the tuna and vegetables. Sprinkle toasted sesame seeds and 1 tsp furikake (or crushed nori) over the bowl. Add pickled ginger on the side if using.

Serve immediately with lime/lemon wedge to squeeze over if desired. Recommend eating within 30 minutes to ensure best texture of tuna and avocado. Leftovers: keep tuna and rice chilled separately and consume within 24 hours.