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Ingredients
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HUNGRY FOR LUNCH
Method
HUNGRY FOR LUNCH
- 1
Cook the rice
Rinse jasmine rice and cook according to package directions to yield about 3 cups cooked rice. Fluff and keep warm.
- 2
Make the poke marinade
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, and minced garlic to create a balanced poke dressing.
- 3
Prepare the tuna
Cut ahi tuna into 1.5 cm (about 2/3 inch) cubes. Toss the tuna with a portion of the marinade (reserve the rest for serving) and let rest 10–15 minutes to absorb flavor.
- 4
Prep toppings
While the tuna rests, dice the cucumber, slice the avocado, thinly slice the Fresno chili, chop the kimchi, and slice the green onions. Gently crumble the kimchi if desired and set toppings in separate bowls.
- 5
Sear the tuna (optional for texture)
Heat a nonstick skillet over medium-high heat. Sear the marinated tuna very briefly—about 30–45 seconds per side—just until the edges are opaque while the center remains rare. Remove from heat and let rest briefly.
- 6
Assemble the bowls
Divide the warm rice between bowls. Layer on the marinated tuna, kimchi, cucumber, avocado, Fresno chili, and green onions. Sprinkle with sesame seeds and lay a piece of nori on top if using. Drizzle any remaining marinade over the bowls as desired.
- 7
Finish and serve
Serve immediately while the rice is warm. Optional: add a light squeeze of lime or a side of pickled ginger for extra brightness.
