Afresh Poke Bowl Recipe

Rinse the sushi rice under cold water until the water runs mostly clear to remove excess starch. Drain in a fine-mesh sieve for 10 minutes.

Combine rinsed rice and 2.25 cups water in a medium pot. Let sit 20–30 minutes if you have time (optional). Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice rests, warm rice vinegar, sugar and kosher salt in a small saucepan or microwave until sugar dissolves. Fold the seasoned vinegar into the hot rice using a wooden spoon or rice paddle, mixing gently to avoid crushing grains. Fan or let cool to room temperature (about 10–15 minutes) so rice is slightly warm.

Prepare the fish: pat the sushi-grade tuna cubes very dry with paper towels and place in a chilled bowl.

Whisk together soy sauce, sesame oil, rice vinegar, honey, sliced scallions, toasted sesame seeds and crushed red pepper in a small bowl to create the poke marinade.

Pour the marinade over the tuna and gently toss to coat. Cover and refrigerate 10–15 minutes to allow flavor absorption. Do not marinate for too long (max 30 minutes) to preserve texture.

Whisk mayonnaise, sriracha, gochujang (if using) and lime juice in a small bowl until smooth. Taste and adjust heat or acidity: add more sriracha for spice, more lime for brightness. Transfer to a squeeze bottle or small serving bowl.

Prepare all fresh components: chop lettuce, slice cucumber and radish, slice avocado just before assembly to avoid browning, cook and cool edamame if needed, julienne carrot and dice mango. Arrange on a tray or bowls for easy assembly.

Build the Bowl

Divide the seasoned sushi rice between two bowls (approximately 1 cup rice per bowl).

Place half of the marinated tuna (about 6 oz) on top of the rice in each bowl, keeping it slightly to one side if you prefer a composed look.

Arrange the mixed greens, cucumber, edamame, carrot, mango (if using), radish slices and avocado slices in sections around the tuna so each bowl looks colorful and balanced.

Drizzle the creamy spicy sauce over the tuna and some toppings (about 1.5 tbs per bowl), then sprinkle furikake and additional toasted sesame seeds to taste.

Finish with crispy wonton strips or fried shallots for crunch, a small mound of pickled ginger, and a lime wedge at the side. Serve immediately so the rice and tuna retain their ideal texture.