Rinse 1 cup of sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.5 cups of water in a rice cooker or a pot. Cook according to the rice cooker instructions or bring the pot to a boil, then reduce to low heat and cover for 18-20 minutes until water is absorbed.

Season the Rice

Once cooked, let the rice sit covered for 10 minutes. In a small bowl, mix 2 tbs of rice vinegar, 1 tsp of sugar, and 0.5 tsp of salt until dissolved. Gently fold this mixture into the rice using a wooden spoon and let it cool.

Prepare the Poke Topping

Marinate the Tuna

Cut 8 oz of sashimi-grade Ahi tuna into small cubes. In a bowl, combine the tuna with 2 tbs of soy sauce, 1 tbs of sesame oil, and 1 tsp of sriracha. Mix well and let it marinate for 10 minutes.

Prepare Vegetables

Slice 1 avocado and 0.5 cucumber into thin slices. Chop 2 tbs of green onions.

Make the Sweet Wasabi Aioli

Combine Ingredients

In a bowl, whisk together 1 cup of mayonnaise, 1 tsp of wasabi paste, 1 tbs of honey, and 1 tsp of lemon juice until smooth and well combined.

Assemble the Poke Bowl

Layer the Ingredients

In a bowl, start with a base of the seasoned sushi rice. Top with the marinated tuna, sliced avocado, cucumber, and sprinkle with 2 tbs of furikake seasoning.

Drizzle Aioli

Finish the bowl by drizzling the sweet wasabi aioli over the top. Serve immediately and enjoy!