#1 Ahi Tuna Poké Rice Bowl Recipe

Cook rice

Rinse 1.5 cups short-grain rice under cold water until water runs clear. Combine rinsed rice and 360 ml water in a pot with a tight-fitting lid. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Season rice

While rice rests, mix 2 tbs rice vinegar, 1 tsp sugar and 1 tsp salt until dissolved. Gently fold seasoning into the warm rice with a rice paddle or spatula, fanning if desired to cool slightly. Keep covered until assembly.

Prepare tuna

Pat 12 oz sushi-grade ahi tuna dry with paper towel. Cut into 1/2-inch cubes and place in a medium bowl.

Make roasted garlic-ginger soy

Whisk together 2 tbs soy sauce, 1 tsp roasted garlic paste, 1 tsp grated fresh ginger, 1 tsp sesame oil, 1 tsp rice vinegar and 1 tsp honey until combined. Taste and adjust — it should be savory with a mild garlic-ginger hit and a touch of sweetness.

Marinate tuna

Pour the sauce over the cubed tuna and gently toss to coat. Add 2 tbs sliced scallions, 1 tsp toasted sesame seeds and 1/4 tsp red pepper flakes. Cover and refrigerate 10–15 minutes while preparing other components (do not marinate much longer to preserve texture).

Press and cube tofu

Drain 8 oz extra-firm tofu and press between paper towels or a tofu press for 10–15 minutes to remove excess moisture. Cut into 1/2-inch cubes.

Coat and pan-fry

Toss tofu cubes with 2 tbs cornstarch, 1/4 tsp salt and 1/8 tsp black pepper until evenly coated. Heat 2 tbs neutral oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until all sides are golden and crisp, about 8–10 minutes. Transfer to a paper towel-lined plate.

Slice cucumbers

Thinly slice 1 small English cucumber (use a mandoline or knife) and place in a bowl.

Season

Toss cucumber slices with 1 tsp rice vinegar, 1/2 tsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp toasted sesame seeds, 1/4 tsp salt and 1/4 tsp sugar. Let sit 5–10 minutes to macerate and drain any excess liquid before assembling.

Cook edamame

If using frozen shelled edamame, blanch in boiling water 2–3 minutes until tender, then drain and run under cold water to stop cooking. Pat dry.

Prepare garnishes

Slice additional scallion, cut nori into thin strips, and have pickled ginger and furikake ready for topping.

Make miso mayo

Whisk together 1/4 cup mayonnaise, 1 tsp white miso paste, 1/2 tbs lime juice and 1 tsp water until smooth. Add up to 1/2 tsp roasted garlic if you want a garlicky finishing drizzle. Adjust lime and salt to taste.

Divide the seasoned sushi rice between two bowls (about 2 bowls).

Top each bowl with half the marinated ahi tuna, a portion of crispy tofu, 1/2 cup shelled edamame, and a handful of seasoned cucumber slices.

Drizzle miso mayo over the bowl in a zigzag. Sprinkle additional toasted sesame seeds, sliced scallions, furikake and nori strips. Add pickled ginger on the side if using.

Serve immediately so the tuna remains cool and the tofu stays crisp.