Tuna Poke Rice Bowl Recipe

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

Combine the rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Let sit 10 minutes (optional) then bring to a gentle boil over medium heat.

Once boiling, reduce heat to the lowest setting, cover, and simmer for 12–15 minutes or until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

While rice rests, whisk together 1 tbsp rice vinegar, 1 tsp sugar and 1 tsp salt until dissolved. Gently fold the seasoning into the warm rice using a rice paddle or spatula, fanning lightly if available to cool and give a shiny texture. Keep covered until serving.

Prepare the tuna: pat the sushi-grade ahi tuna dry with paper towels and cut into uniform 1/2" dice. Keep chilled until ready to dress.

In a medium bowl combine 3 tbsp soy sauce, 1 tsp toasted sesame oil, 1 tsp rice vinegar, 1 tsp honey or agave, and 1 tsp sriracha (if using). Whisk to emulsify.

Add the grated ginger, minced garlic and sliced green onions to the sauce and stir to combine.

Add the diced tuna to the bowl and gently toss to coat all pieces in the sauce. Cover and refrigerate for 5–10 minutes to allow flavors to meld (no longer than 20 minutes to preserve texture).

Just before serving, sprinkle 1 tbsp toasted sesame seeds and 1 tsp furikake or togarashi (if using) over the dressed tuna and gently fold once.

Make the spicy mayo: in a small bowl combine 2 tbsp mayonnaise, 1 tsp sriracha and 1 tsp soy sauce. Whisk until smooth. Transfer to a squeeze bottle or small container for drizzling.

Prepare toppings: slice the avocado and toss gently with a tiny pinch of salt and a squeeze of lime if desired to prevent browning. Slice cucumber into thin half-moons. If edamame is frozen, thaw and heat according to package and pat dry.

Divide the seasoned sushi rice between 2 bowls (about 1/2 cup cooked rice per serving if you want lighter bowls—adjust to appetite). Gently form a shallow well in the center of each bowl.

Spoon the dressed tuna into the center of each rice bowl, distributing evenly.

Arrange avocado slices, cucumber, shredded carrot and edamame around the tuna in sections or in an attractive pattern.

Garnish with pickled ginger, scallion greens, nori strips (tear sheets into smaller strips), and additional sesame seeds or furikake as desired.

Drizzle spicy mayo lightly over the tuna and toppings, and add a wedge of lime to the side for squeezing. Serve immediately.