Yellowfin Tuna Poke Recipe

Prepare rice

Cook 2 cups short-grain sushi rice according to package instructions or rice cooker. When done, gently fold in 1 tablespoon rice vinegar (optional), let rice cool slightly so it's warm but not hot. Divide rice between 2–3 bowls as the base.

Prepare vegetables and toppings

Thinly slice cucumber into half-moons, shred carrot, dice avocado, and thinly slice scallions. Arrange cucumber, carrot, avocado and scallions in sections on top of the warm rice. Sprinkle toasted sesame seeds and torn nori or furikake over the rice where desired.

Assemble

When the tuna is marinated (see Marinade section), place the marinated tuna on top of the rice and vegetables. Finish with additional sesame seeds, optional masago, pickled ginger, crushed nuts and a lime wedge on the side.

In a medium bowl combine 1.5 tbs soy sauce, 1 tsp toasted sesame oil, 1 tsp rice vinegar, 1 tsp mirin (or honey), 1 tsp sriracha, 1 tsp grated fresh ginger, and 1 minced garlic clove. Stir in 1 tsp toasted sesame seeds. Taste and adjust: add more sriracha for heat, more mirin/honey for sweetness, or a splash more soy for saltiness.

Add the 1 lb cubed yellowfin tuna to the bowl with the sauce. Gently toss to coat all pieces. Let the tuna marinate for 5–10 minutes in the refrigerator if you want light curing; do not marinate more than 20 minutes to preserve texture and freshness of the raw tuna.

Portion warm rice into bowls, top with marinated tuna and arranged vegetables. Squeeze a lime wedge over the poke just before eating if desired. Serve immediately.

Storage: leftover marinated tuna (if any) can be kept refrigerated tightly covered for up to 24 hours and is best if consumed the same day. Do not freeze.