Poke Bowl* ** Recipe

Cook and season rice (if using)

If using sushi rice, cook 1/2 cup uncooked rice (yields ~1 cup cooked) according to package. While hot, fold in 1 tbsp rice vinegar, 1 tsp sugar and a pinch of salt; let cool to warm. Fluff with a fork and keep covered.

Prepare proteins

If using tuna or salmon raw: pat the fish dry, cut into 3/4-inch cubes and place in a bowl. If using shrimp: if uncooked, boil or steam until opaque, cool, then halve large shrimp. You may combine proteins for a combo bowl — scale portions so total protein ~6–8 oz per serving.

In a small bowl whisk together soy sauce, sesame oil, rice vinegar, honey (or brown sugar), Sriracha (if using), grated ginger, minced garlic and toasted sesame seeds until combined. Taste and adjust: more soy for saltiness, more honey for sweetness, more Sriracha for heat.

Pour about 2–3 tablespoons of sauce over the cubed tuna or salmon (for shrimp use 1–2 tbsp). Gently toss to coat. Let marinate 5–10 minutes at room temperature (no longer than 15 minutes for raw fish). Reserve remaining sauce for drizzling.

Slice cucumber thinly and toss with a small pinch of salt to draw out water; pat dry. Slice the avocado and green onion. Drain the seaweed salad.

Coarsely chop macadamia nuts and lightly toast in a dry skillet over medium heat for 1–2 minutes until fragrant; watch carefully to avoid burning.

Place 1 cup seasoned sushi rice (or 3 cups field greens) into a bowl as the base.

Arrange the marinated tuna/salmon/shrimp on one side of the bowl.

Add sections of avocado, seaweed salad (about 3 oz), cucumber slices, and a sprinkle of sliced green onion around the bowl for a balanced presentation.

Sprinkle toasted macadamia nuts over the bowl. Drizzle remaining poke sauce over the top (about 1 tbsp), then finish with a light sprinkle of furikake and pickled ginger at the side if using.

Serve immediately with lime wedge on the side to squeeze over if desired.