Signature Poke Bowl Recipe

Cook rice

Rinse the short-grain sushi rice under cold water until the water runs mostly clear. Drain and combine the rice with 1.75 cups water in a rice cooker or a medium saucepan. If using a saucepan, bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and let rest covered 10 minutes.

Season rice

While rice rests, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large bowl or hangiri and gently fold in the seasoned vinegar with a rice paddle or spatula until evenly coated and slightly glossy. Let cool to warm (not hot).

Prepare tuna

Pat the sushi-grade tuna dry with paper towels and finely dice into small, even pieces. Place in a bowl.

Make spicy mixture

In the bowl with tuna, add 3 tbs mayonnaise, 1 tbs sriracha (adjust for heat), 0.5 tsp sesame oil, 1 tsp soy sauce, sliced green onion, toasted sesame seeds and 0.25 tsp kosher salt. Gently fold until evenly coated. Taste and adjust seasoning—add a little more sriracha or soy if needed. Keep chilled until assembly.

Mix crab salad

In a medium bowl combine shredded imitation crab, 2 tbs mayonnaise, 1 tsp lime juice, sliced scallion, diced celery (if using), 1/8 tsp salt and a pinch of black pepper. Fold gently to combine. Taste and adjust acidity or mayo for desired creaminess. Chill until ready to assemble.

Prepare vegetables

Slice the avocado just before assembly to prevent browning: halve, remove pit, slice or cube in the skin, then scoop out. Thinly slice half an English cucumber into half-moons. If edamame is frozen, steam or boil for 3–4 minutes until tender, then drain and cool. Shred carrots and prepare greens.

Warm or cool components

Ensure rice is warm-to-room temperature and all other components (spicy tuna, crab salad, edamame) are chilled. This contrast improves texture and safety for raw tuna.

Prepare sauces

If you don't have prepared spicy mayo, make it by combining 3 tbs mayonnaise with 1 tbs sriracha (adjust to taste). Gently mix unagi-style sauce or sweet soy glaze for drizzling. Have ponzu or extra soy sauce ready for anyone who wants extra seasoning.

Build the bowl

Divide the seasoned sushi rice between 2–3 bowls (depending on serving size). Arrange portions of spicy tuna (about half of the mix), crab salad, avocado slices, cucumber, edamame, shredded carrots and greens in sections on top of the rice to create a visually appealing layout.

Dress and finish

Drizzle spicy mayo and unagi-style sauce lightly over the toppings. Sprinkle toasted sesame seeds, additional sliced scallions and nori strips or furikake. Add pickled ginger on the side and a lime wedge for squeezing.

Serve

Serve immediately with extra soy/ponzu and chili oil or chili crisp on the side. If not eating right away, cover and refrigerate for up to 1 hour (consume raw tuna within recommended time/temperature safety guidelines).