Tuna Poke Recipe

Rinse the rice under cold water until the water runs clear to remove excess starch.

Combine rinsed rice and 2.25 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes (or cook according to package instructions) until water is absorbed.

Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork.

Stir in lime zest, lime juice, chopped cilantro, and 1 tsp salt. Taste and adjust seasoning. Keep warm until serving.

Pat the diced tuna dry with paper towels and place in a medium bowl.

In a small bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, mirin (if using), grated ginger, minced garlic, and red pepper flakes (if using).

Add the white parts of the sliced scallions and the toasted sesame seeds to the marinade. Pour the marinade over the tuna and gently toss to coat, taking care not to mash the cubes.

Cover and refrigerate for 10–20 minutes to let flavors meld. Do not marinate too long (max 30 minutes) to avoid changing the tuna's texture.

Whisk together mayonnaise, sriracha, and lime juice until smooth. Taste and adjust the sriracha for heat level. Transfer to a squeeze bottle or small bowl for drizzling.

Heat oil in a small heavy skillet or saucepan to 350°F (175°C). If you don't have a thermometer, heat until a small scrap of wonton sizzles immediately.

Cut wonton wrappers into triangles (or leave whole). Fry 4–6 at a time, spooning oil over them so they puff and turn golden, about 30–60 seconds per side.

Use a slotted spoon to transfer to paper towels and season immediately with 1/4 tsp salt. Let cool and crisp up.

Divide the warm lime-cilantro rice among 4 bowls (about 1/2 cup cooked rice per serving).

Top each bowl with an even portion of marinated tuna (about 4 oz per serving).

Arrange mango and avocado pieces around the tuna. Sprinkle scallion greens, toasted sesame seeds, and furikake over the bowls.

Drizzle sriracha mayo in a thin zigzag over each bowl, or serve on the side. Garnish with a lime wedge if desired.

Serve with crispy wontons on the side for scooping. Enjoy immediately.