Tuna Poke Bowl Recipe

Rinse the jasmine rice under cold water until the water runs mostly clear (about 2–3 minutes) to remove excess starch.

Combine rinsed rice, coconut milk, water, and 1/4 tsp salt in a medium saucepan. Stir to combine.

Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for 14 minutes without lifting the lid.

After 14 minutes, remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Steam or boil the medium carrot until very tender (about 8–10 minutes). Drain and let cool slightly.

In a blender or food processor, combine the cooked carrot, 1 tbsp white miso, 1 tbsp rice vinegar, 2 tbsp neutral oil, 1 tsp honey, 1/2 tsp grated fresh ginger, 2 tbsp water, and 1/8 tsp salt.

Blend until completely smooth. Taste and adjust seasoning — add more water to thin to drizzling consistency if needed. Transfer to a jar and chill.

Prepare the papaya: peel, remove seeds, and shred or julienne to yield about 2 cups. If using young green mango, peel and julienne similarly.

In a medium bowl combine shredded papaya, 1 cup shredded carrot, 1/4 cup chopped cilantro.

Whisk together 1 tbsp lime juice, 1 tsp fish sauce, 1/2 tsp sugar, 1/4 tsp salt and 1/8 tsp chili flakes (if using). Toss dressing with slaw and let sit 10 minutes to mellow.

Pour about 1 cup vegetable oil into a heavy skillet or small pot and heat to 350°F (175°C). If you don't have a thermometer, heat until a small bit of wonton scraps sizzles immediately.

Lay wonton wrappers flat and, if you prefer, brush lightly with water and fold into triangles or strips for crisp chips. For full chips, cut into quarters or desired shapes.

Fry wonton wrappers in batches for 30–60 seconds per side until golden and blistered. Use tongs to turn. Do not overcrowd.

Remove to a paper towel-lined tray and immediately season with 1/8 tsp salt. Let cool; they will crisp further.

Use a very sharp knife to cut the sashimi-grade ahi tuna into 1/2-inch cubes. Place cubes in a mixing bowl and keep chilled until ready to dress.

Thinly slice 2 green onions (both white and green parts).

In a small bowl whisk together 3 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp lime juice and 1 tbsp toasted sesame seeds. Add 1 tbsp chili crisp (or to taste) and 1/4 tsp sea salt; whisk to combine.

Add the tuna cubes and sliced green onion to the bowl with the dressing and gently toss to coat. Taste and adjust — add more chili crisp or a splash of soy if needed. Chill briefly (5–10 minutes) while finishing other components.

Divide warm coconut jasmine rice between 4 bowls (about 3/4 cup cooked rice per serving).

Spoon 1/2 cup green papaya slaw beside the rice in each bowl.

Place about 4 oz (approximately 1/4 lb) of dressed tuna poke on top of the rice or beside the slaw in each bowl.

Drizzle 1–2 tsp carrot miso dressing over the slaw and a small swipe over the tuna if desired.

Add 3 crispy wonton pieces to each bowl for crunch.

Finish each bowl with extra chili crisp (about 1/2 tsp), a sprinkle of sliced scallions, 1 tsp toasted sesame seeds if desired, and a small handful (about 1 tbsp) of microgreens or mizuna.

Serve immediately so the wontons remain crisp and the tuna is chilled but not cold.