Name: Taps Public Houses Ahi Tuna Poke Bowl Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Ingredients: 1 lb sushi-grade ahi tuna; 3 tbsp soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; 1 tsp togarashi (Japanese chili seasoning); 1 tbsp scallion (thinly sliced); 1 tsp toasted sesame seeds; 1 cup black (forbidden) rice; 2 cups water; 1 tsp rice vinegar; 1 tsp salt; 1 cup mango (ripe, peeled, diced); 1 cup cucumber (English or Persian, halved lengthwise and thinly sliced); 0.5 cup watermelon radish (thinly sliced or shaved); 0.75 cup edamame (shelled, cooked); 1 each avocado (ripe, sliced); 6 each wonton wrappers; 0.5 cup neutral oil (for frying); 1 tbsp furikake; 1 tsp toasted sesame seeds (additional); 3 tbsp mayonnaise; 2 tbsp Greek yogurt; 1 tsp adobo chipotle pepper (minced); 1 tbsp lime juice; 1 tsp honey; 0.25 tsp salt; 0.125 tsp black pepper; 2 tbsp mayonnaise; 0.5 tsp wasabi paste; 0.25 cup soy sauce (for serving)

Method

Marinated Ahi Tuna

Prep and marinate tuna

Pat the ahi tuna dry and cut into 1/2-inch cubes. In a bowl combine 3 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp togarashi, 1 tbsp thinly sliced scallion, and 1 tsp toasted sesame seeds. Add tuna cubes and gently toss to coat. Cover and refrigerate for 10–15 minutes while you prepare other components (do not marinate longer than 30 minutes to preserve texture).

Black Rice

Cook rice

Rinse 1 cup black rice under cold water until water runs clearer. Combine rice and 2 cups water in a medium saucepan, bring to a boil, then reduce to a low simmer, cover, and cook 30–35 minutes until tender and water is absorbed. Remove from heat and let rest 10 minutes, then fluff with a fork. Stir in 1 tsp rice vinegar and 1 tsp salt, taste and adjust seasoning.

Veggies & Fruit

Prepare mango, cucumber, radish, edamame, avocado

Peel and dice the mango into 1/2-inch pieces. Halve the cucumber lengthwise, scoop seeds if large, and thinly slice. Thinly slice or shave the watermelon radish. If edamame is frozen, thaw and steam or microwave until warm (about 2–3 minutes) and drain. Slice the avocado just before assembly to prevent browning; toss slices in a tiny squeeze of lime if desired.

Wontons & Garnishes

Crisp wonton chips

Stack wonton wrappers and cut into triangles or strips. Heat 1/2 cup neutral oil in a small skillet over medium-high heat to 350°F (hot but not smoking). Fry wonton pieces in batches until puffed and golden, about 30–45 seconds per side. Transfer to a paper towel-lined plate and season immediately with a pinch of salt. Let cool to become crisp.

Garnish prep

Have 1 tbsp furikake and extra toasted sesame seeds ready to finish the bowl.

Chipotle Lime Dressing

Make the dressing

Whisk together 3 tbsp mayonnaise, 2 tbsp Greek yogurt, 1 tsp minced adobo chipotle, 1 tbsp lime juice, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Taste and adjust lime or chipotle for acidity and heat. Refrigerate until assembly.

Wasabi Mayo & Soy

Prepare wasabi mayo and soy

Mix 2 tbsp mayonnaise with 1/2 tsp wasabi paste until evenly combined. Pour soy sauce into a small serving dish for the side.

Assembly

Assemble the poke bowls

Divide the warm black rice between 2 bowls (about 1/2 cup cooked rice per serving if making 2 servings; see servings field). Arrange marinated tuna on one side, then cluster mango, cucumber, edamame, watermelon radish, and avocado slices in sections around the bowl. Drizzle 1–2 tbsp chipotle lime dressing over the vegetables and tuna as desired. Add a few dollops or a thin drizzle of wasabi mayo. Scatter wonton chips on top or on the side, then sprinkle 1/2 tbsp furikake and remaining toasted sesame seeds over the bowl. Serve with the small dish of soy sauce for additional seasoning.

Final touches

If desired, finish with extra togarashi on the tuna, a squeeze of lime over the avocado, and additional scallions. Serve immediately.