Ahi Tuna Poke Bowl Recipe

Cook sushi rice

Rinse the sushi rice under cold water until the runoff is nearly clear. Drain. Combine rinsed rice and 1 3/4 cups water in a medium saucepan. Bring to a gentle boil, then reduce to a low simmer, cover and cook for 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, whisk together rice vinegar, sugar and kosher salt until dissolved. Transfer rice to a wide bowl, gently fold in the vinegar mixture using a rice paddle or spatula to avoid mashing. Fan or let cool slightly to room temperature (about 10 minutes) so rice is warm but not hot.

Prepare tuna

Pat the ahi tuna dry with paper towels. Cut into roughly 1/2-inch cubes and place in a medium bowl.

Make marinade

Add low-sodium soy sauce, sesame oil, rice vinegar, lime juice, grated ginger, and the white parts of the scallions to the tuna. Gently toss to coat. Sprinkle 1 tsp sesame seeds over the tuna and toss once more. Let marinate 8–12 minutes in the refrigerator — short marination preserves texture and freshness.

Prep vegetables

While the tuna marinates and rice cooks, julienne the carrot and cucumber into thin matchsticks. Slice or dice the avocado, and thinly slice the green parts of the scallions. Place each prepared vegetable in separate small bowls to assemble later.

Whisk together sweet chili sauce, mayonnaise, lime juice, minced garlic and soy sauce in a small bowl until smooth. If the dressing is too thick, add up to 1 teaspoon water to reach a pourable consistency. Taste and adjust lime, salt or sweetness as needed.

In a small bowl, combine mayonnaise, sriracha, lime juice, garlic powder and a pinch of salt. Mix until smooth. Transfer to a squeeze bottle or small serving bowl for drizzling.

Divide the seasoned sushi rice between two bowls (about 3/4 cup cooked rice per bowl).

Top each bowl with half the marinated ahi tuna, arranging it slightly off-center.

Arrange avocado, julienned carrot and cucumber in separate sections around the tuna. Add sliced scallions and sprinkle toasted sesame seeds and furikake (if using) over the bowl.

Drizzle garlic-sweet chili-lime dressing over the vegetables and tuna to taste. Add a light drizzle of toasted sesame oil if desired.

Finish with a zigzag of chili aioli across the bowl for heat and visual contrast. Serve with lime wedge on the side and additional soy sauce if desired.

Season to taste with salt and freshly ground black pepper, keeping in mind the soy in the tuna and dressing is salty already.