Tuna Poke Bowl Recipe

Cook rice

Rinse the sushi rice under cold water until water runs clear (3–4 rinses). Drain. Combine rinsed rice and 2.25 cups water in a medium pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1/2 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer rice to a shallow bowl, drizzle the seasoned vinegar over rice and gently fold with a paddle or spatula to coat; fan the rice if possible to cool quickly to room temperature. Set aside.

Prepare marinade

In a bowl, whisk together 3 tbs soy sauce, 1 tbs sesame oil, 1 tbs rice vinegar, 1 tsp honey or mirin, 1 tsp sriracha and 1/2 tsp grated ginger (if using). Stir in the white parts of the sliced scallions and 1 tbs toasted sesame seeds.

Marinate tuna

Add the cubed sashimi-grade tuna to the marinade and gently toss to coat. Cover and refrigerate for 10–20 minutes (no longer than 30 minutes for texture). Reserve any excess marinade to drizzle, if desired.

Prepare vegetables

While the tuna marinates and rice cools, prepare the vegetables: thinly slice cucumbers, julienne carrots, slice radishes, shell (or thaw) edamame, and slice avocado just before assembly to prevent browning. Cut nori into thin strips and set out pickled ginger and kimchi (if using).

Toast sesame (optional)

If you didn't use pre-toasted sesame seeds, toast 1 tbs sesame seeds in a dry skillet over medium heat, stirring, until fragrant and lightly golden (1–2 minutes). Remove from heat to avoid burning.

Make spicy mayo

Mix 3 tbs mayonnaise with 1 tsp sriracha (adjust heat to taste). Transfer to a squeeze bottle or small bowl for drizzling.

Warm the unagi/teriyaki sauce slightly if you prefer to drizzle warm. Cut lime into wedges.

Divide the seasoned sushi rice between 2 large bowls (approximately 1 cup cooked rice per serving).

Spoon the marinated tuna onto one side of each bowl (about 6 oz tuna per bowl).

Arrange cucumber, edamame, carrot, radish, avocado and pickled ginger in sections around the tuna for a classic poke presentation.

Drizzle spicy mayo and a little unagi/teriyaki sauce over the bowl. Sprinkle with remaining green scallion slices, toasted sesame seeds and furikake. Add nori strips and a lime wedge on the side. Taste and add extra soy or sriracha if desired.

Serve immediately so the tuna remains fresh and the avocado stays vibrant.