Name: Ken Ken Sushi Asian Cuisines Poke Tuna Temaki Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cups sashimi-grade tuna (diced 1/4" cubes); 2 tbs soy sauce; 1 tsp sesame oil; 2 tbs mayonnaise (Japanese kewpie preferred); 1 tsp Sriracha (or chili paste); 2 tbs scallions (thinly sliced); 1 tsp toasted sesame seeds; 1 tbs green onion (finely chopped, optional additional); 0.25 tsp fine sea salt; 1 tsp fresh lime juice; 4 each nori sheets (full-size, crisp); 2 cups sushi rice (cooked, slightly warm); 2 tbs rice vinegar seasoning (sushi-su) or seasoned rice vinegar; 0.25 cups pickled ginger (gari), thinly sliced; 0.5 cups cucumber (cut into thin matchsticks); 1 each avocado (ripe, sliced into thin strips); 0.25 cups shredded carrot (optional); 0.5 cups microgreens or lettuce leaves (for crunch, optional); 0.25 cups extra soy sauce (for serving); 0.5 tsp wasabi (optional); 0.5 tsp toasted sesame seeds (additional); 0.5 tsp furikake (optional)

Method

Spicy Tuna Poke

Prepare Tuna

Pat the sashimi-grade tuna dry with paper towels. Dice into approximately 1/4-inch cubes and place in a medium mixing bowl.

In a small bowl, whisk together soy sauce, sesame oil, mayonnaise, Sriracha, lime juice and fine sea salt until smooth and homogenous.

Add the dressing to the diced tuna and gently fold to coat evenly. Stir in the thinly sliced scallions and toasted sesame seeds. Taste and adjust seasoning — add a little more soy or Sriracha to preference. Cover and refrigerate for 10–15 minutes to let flavors meld (do not marinate longer than 30 minutes for best texture).

Prepare Sushi Rice & Fillings

If rice is freshly cooked and still warm, gently fold in the rice vinegar seasoning to taste (about 2 tbs for 2 cups cooked rice). Fan or allow to cool slightly until just warm or room temperature. Keep rice covered with a damp towel to prevent drying.

Prepare the cucumber matchsticks, avocado slices, shredded carrot and microgreens/lettuce. Keep components ready on a platter for assembly.

Assemble Temaki (Hand Rolls)

Working with one nori sheet at a time, place the shiny side down on a clean, dry surface. With the short edge closest to you, wet your fingers lightly with water (this prevents rice sticking).

Take about 1/2 cup of seasoned sushi rice and shape it into a small rectangle or oval at the lower-left corner of the nori (if making right-handed cones, place rice on left side; reverse for left-handed). Do not overload — you want room to roll a cone.

Place about 1/4 cup of the spicy tuna mixture on top of the rice, near the lower corner. Add 2–3 cucumber matchsticks, 2–3 avocado strips, a little pickled ginger and a pinch of shredded carrot and microgreens alongside the tuna.

Lift the bottom-left corner of the nori and fold it up and over the fillings to start forming a cone. Continue rolling diagonally to form a cone (temaki). Seal the edge by dampening the tip of the nori with a few drops of water so it adheres. Repeat to make 4 hand rolls.

Optionally sprinkle each temaki with additional toasted sesame seeds and furikake. Serve immediately with soy sauce and wasabi on the side. Temaki are best eaten right away so the nori stays crisp.

Serving & Notes

Arrange temaki on a platter with pickled ginger, extra soy sauce and wasabi. Provide small bowls for dipping. Leftover poke should be kept chilled and consumed within 24 hours; do not store already-assembled temaki as nori will become soggy.