Tuna Poke Bowl Recipe

Rinse jasmine rice under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice, unsweetened coconut milk, water, and salt in a small saucepan. Stir to combine.

Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook for 12–15 minutes until liquid is absorbed and rice is tender.

Remove from heat and let rest, covered, for 8 minutes. Fluff with a fork and keep warm.

Heat neutral oil in a medium skillet over medium-high heat until shimmering (about 350°F/175°C).

Cut each wonton wrapper into quarters or into triangles. Lightly brush or spray with sesame oil and sprinkle with a pinch of salt.

Fry wonton pieces in batches for 30–60 seconds per side until golden and crisp. Remove with a slotted spoon and drain on paper towels. Frying time is short — watch carefully to avoid burning.

Alternatively, bake at 375°F (190°C) on a lined sheet for 6–8 minutes, flipping halfway, until crisp.

Place chopped carrot, white miso, rice vinegar, neutral oil, honey, and 1 tablespoon water in a blender or food processor.

Blend until smooth. Add more water, 1 teaspoon at a time, to reach a pourable but slightly thick dressing consistency.

Taste and adjust seasoning with a pinch of salt if needed. Chill until ready to use.

In a bowl, combine julienned green papaya and julienned carrot.

Whisk together fish sauce, lime juice, brown sugar, sliced red chili, and a pinch of salt until sugar dissolves.

Toss dressing with the papaya and carrot. Let sit 5–10 minutes to slightly macerate, then fold in chopped cilantro. Taste and adjust with more lime or salt if needed.

Pat the sashimi-grade ahi tuna dry with paper towels. Trim and cut into approximately 1/2-inch dice.

In a bowl, combine soy sauce, sesame oil, rice vinegar, chili crisp, lime juice, and 1 tablespoon sliced green onion whites. Whisk briefly to emulsify.

Add diced tuna and gently toss to coat. Sprinkle toasted sesame seeds and adjust seasoning with a pinch of kosher salt if needed. Refrigerate for up to 10 minutes while other components finish — do not marinate long to preserve texture.

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

Place a portion of tuna poke (about half of prepared tuna) on one side of each bowl.

Add a generous scoop of green papaya slaw beside the tuna and drizzle 1–2 teaspoons of carrot miso dressing over the slaw and rice as desired.

Arrange several crispy wonton chips on top or to the side for crunch.

Finish with extra chili crisp, sliced scallions, a sprinkle of furikake or toasted sesame seeds, and a lime wedge on the side.

Serve immediately so the tuna remains chilled and the wontons stay crisp.