Poke Bowl Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until water runs clear (about 2–3 minutes). Drain 10–15 seconds. Transfer rice to a medium saucepan with 2.25 cups water, cover, bring to a gentle boil over medium heat, then reduce to low and simmer 15 minutes without lifting the lid.

Steam and season rice

Remove from heat and let the rice rest, covered, 10 minutes. While rice rests, warm 3 tbs rice vinegar with 1.5 tbs sugar and 1 tsp salt in a small saucepan over low heat until sugar dissolves (do not boil). Transfer rice to a wide bowl, gently fold in the vinegar mixture with a wooden paddle or spatula to coat the grains, fanning the rice as you fold to cool slightly until close to room temperature (about 5–7 minutes).

Prepare tuna

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

Make marinade

Whisk together 3 tbs low-sodium soy sauce, 1 tbs sesame oil, 1 tsp rice vinegar, 1 tsp honey or agave, and 1 tsp sriracha in a small bowl.

Marinate tuna

Pour the marinade over the diced tuna, add 1 tbs toasted sesame seeds and 2 tbs thinly sliced green onion, and gently toss to combine. Let sit 5–10 minutes at room temperature (or up to 20 minutes refrigerated) to absorb flavors. Taste and adjust seasoning — add a pinch more soy or a squeeze of lime if desired.

Whisk together 4 tbs mayonnaise, 1.5 tbs sriracha and 1/2 tbs lime juice until smooth. Transfer to a squeeze bottle or small bowl and refrigerate until ready to use.

Prepare vegetables: seed and thinly slice or dice cucumber to yield about 1 cup. Shred carrot until you have about 1/2 cup. Cook and cool 1/2 cup shelled edamame according to package, then pat dry. Slice 1 avocado and 4 radishes thinly. Keep pickled ginger accessible for serving.

Build the bowls

Divide the seasoned sushi rice between 3 bowls (about 2/3 cup cooked rice per bowl as base, adjust to preference). Arrange marinated tuna over the rice (about 4 oz per bowl). Neatly place cucumber, shredded carrot, edamame, avocado slices and radish around the tuna in sections for visual appeal.

Finish and serve

Drizzle spicy mayo over the tuna and vegetables to taste. Sprinkle with additional toasted sesame seeds, 2 tbs nori strips or furikake, and 2 tbs sliced scallions. Serve with pickled ginger on the side and lime wedges for squeezing. Optionally provide extra soy sauce and sriracha at the table.