Tuna Poke Bowl Recipe

Rinse jasmine rice under cold water until the runoff is clear to remove excess starch.

Combine the rinsed rice, water, coconut milk and 1 tsp salt in a small saucepan. Stir gently to combine.

Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly and simmer for 12–15 minutes until liquid is absorbed and rice is tender.

Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Place the 1/2 cup chopped carrot, 1 tbsp white miso, 1 tsp rice vinegar, 2 tbsp neutral oil, 1/2 tsp honey, 1 tbsp water, 1/4 tsp salt and a pinch of pepper in a blender or food processor.

Blend until completely smooth. If too thick, add additional water, 1 tsp at a time, to reach a pourable dressing consistency (about 2–3 tbsp total). Taste and adjust seasoning.

Transfer dressing to a small bowl and refrigerate until ready to assemble.

Peel and julienne the green papaya (or use a julienne peeler) to yield about 2 cups. Combine papaya and 1/2 cup julienned carrot in a medium bowl.

Add 1 tbsp lime juice, 1 tsp fish sauce, 1/2 tsp sugar, 2 tbsp chopped cilantro and 1/4 tsp salt. Toss thoroughly to combine and allow to sit 10 minutes so flavors meld; drain any excess liquid before plating.

Heat 1/2 cup neutral oil in a small skillet over medium-high heat until shimmering (or to about 350°F / 175°C if using a thermometer).

Cut each wonton wrapper into triangles (if desired) and fry in batches, 6–10 seconds per side, until blistered and golden. Use tongs to flip and remove when crisp.

Drain on paper towels and immediately sprinkle with 1/4 tsp salt. Keep warm and crisp.

Trim the ahi tuna of any skin or sinew and pat dry. Cut into 1/2-inch cubes and place in a chilled bowl.

Add 3 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 2 tbsp sliced scallions, 1 tsp toasted sesame seeds, 1 tsp chili crisp and sliced fresno/jalapeño if using. Gently toss to coat.

Taste and adjust seasoning with a pinch of salt if necessary. Cover and refrigerate for 5–10 minutes to let flavors marry (do not marinate for long to preserve sashimi texture).

Divide the warm coconut jasmine rice between 3 bowls (about 1/2 cup cooked rice per serving).

Top each bowl with a portion of tuna poke (about 4 oz tuna per bowl) placed slightly off-center.

Add a generous scoop (about 2/3 cup) of green papaya slaw beside the tuna and drizzle 1–2 tbsp carrot miso dressing over the slaw and rice as desired.

Place 2–3 crispy wonton chips into each bowl for crunch.

Finish with an extra drizzle (about 1/3 tsp) of chili crisp, scatter reserved scallions and 1/4 tsp toasted sesame seeds, and serve with lime wedges.

Serve immediately so the tuna is chilled, the rice warm, and wontons remain crisp.