Poke Recipe

Cook and season rice

Rinse 1 1/4 cups dry short-grain rice (to make ~3 cups cooked) until water runs clear. Cook in a rice cooker or stovetop per package instructions. While rice is hot, mix 3 tbsp rice vinegar, 1 tbsp sugar and 1 tsp salt until dissolved and fold into rice gently. Fan or let cool to warm and keep covered until serving.

Trim and dice

Pat the sushi-grade fish dry with paper towels. Trim away any membrane. Cut into 1/2-inch cubes. Place in a bowl and refrigerate while you make the sauce.

Combine 4 tbsp low-sodium soy sauce, 1 tbsp toasted sesame oil, 1 tbsp mirin (if using), 2 thinly sliced scallions, and 1 tbsp toasted sesame seeds in a small bowl. Stir to mix.

Add half the sauce to the diced fish and toss gently to coat. Taste after 5 minutes and add more sauce if desired (reserve some for drizzling). Chill for up to 30 minutes — do not marinate for too long so fish retains texture.

Whisk 3 tbsp mayonnaise, 1 tbsp toasted sesame paste, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp sugar and 1 tsp water until smooth. Adjust consistency with more water if needed. Toss desired portion with diced fish to make a sesame-style poke.

Whisk 3 tbsp mayonnaise, 1 tbsp Sriracha, 1 tsp gochujang (optional), 1 tsp sesame oil and 1/2 tsp soy sauce until smooth. Taste and adjust heat. Toss with diced fish to make spicy poke.

If using mix-ins, dice 1/2 cup cucumber and 1 cup avocado and slice radish. Gently fold the chosen mix-ins into the sauced fish (or serve them on the side).

Divide 3 cups seasoned rice among 4 bowls (about 3/4 cup rice per serving). Top each bowl with approximately 4 oz (1/4 lb) sauced fish, arranging avocado, cucumber and radish attractively.

Finish with shredded nori or furikake, additional toasted sesame seeds, scallions, pickled ginger and a squeeze of lime. Add crushed macadamia nuts or peanuts if using for crunch.

Serve immediately while rice is warm and fish is chilled. Offer remaining sauces on the side for extra drizzle. Leftover dressed fish can be refrigerated for up to 24 hours but is best eaten the same day.