Tropical Poke Bowl Recipe

Rinse and cook rice

Rinse the short-grain rice under cold water until the water runs mostly clear (about 3–4 rinses) to remove excess starch. Drain.

Combine rinsed rice, 360 ml water and 1 tsp salt in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let rest, covered, for 10 minutes. Fluff the rice with a fork.

Stir in 60 ml coconut milk gently until evenly incorporated. Taste and adjust salt if necessary. Keep warm or chill slightly to room temperature for serving (poke bowls are best slightly warm or room temp).

Prepare the tuna by patting dry with paper towels and cutting into 1/2-inch cubes. Place in a medium bowl.

In a separate small bowl, whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp minced ginger, 1/2 tsp minced garlic, 1/2 tsp honey or agave, and 1/4 tsp crushed red pepper flakes.

Pour the marinade over the cubed tuna and toss gently to coat. Cover and refrigerate for 10–15 minutes (no longer than 30 minutes for sashimi-grade tuna to maintain texture). Remove from fridge and let sit 5 minutes at room temperature before assembling.

Whisk together 3 tbs mayonnaise, 1 tbs sriracha and 1/2 tbs lime juice in a small bowl until smooth. Taste and adjust heat or acidity to preference. Transfer to a squeeze bottle or small bowl for drizzling.

Toast coconut and macadamia nuts: In a dry skillet over medium heat, add 2 tbs shredded coconut and 1/4 cup chopped macadamia nuts. Stir frequently until coconut is golden and nuts are fragrant, about 2–3 minutes. Remove to a plate to cool.

Prepare nori and aromatics: Cut 1 nori sheet into thin strips and thinly slice 2 green onions. Set aside pickled ginger and toasted sesame seeds.

Assemble bowls: Divide the coconut rice evenly between 2 bowls (about 3/4 cup cooked rice per bowl).

Top each bowl with half the marinated tuna (6 oz total per bowl), arranging gently on top of the rice.

Arrange mango (about 1/2 cup per bowl), avocado (1/2 avocado per bowl) and pickled ginger at the sides of each bowl for contrast.

Scatter toasted macadamia nuts and toasted coconut over the bowls. Sprinkle sliced green onions and nori strips. Finish with a pinch of toasted sesame seeds, 1/8 tsp salt and a light grind of black pepper over each bowl.

Drizzle spicy mayo over the tuna in a zigzag. Optional: squeeze a lime wedge over each bowl for brightness.

Serve immediately so tuna is chilled and rice is slightly warm/room temperature. Leftover components (marinade juices) should be discarded after 24 hours; consume raw tuna the same day.