Tuna Poke Bowl Recipe

Cook rice

Rinse the 2 cups sushi rice under cold water until the rinse runs clear (about 4–6 rinses) to remove excess starch. Drain and place rice and 2.2 cups water in a rice cooker or heavy saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, gently warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in a small saucepan just until sugar dissolves; cool slightly. Transfer rice to a large shallow bowl, drizzle the vinegar mixture over rice and fold gently with a wooden paddle or spatula to coat and help cool. Fan rice or let sit uncovered until near room temperature (about 10–15 minutes).

Crisp rice

Heat 3 tbs neutral oil in a nonstick skillet over medium-high until shimmering. Add half the rice, press into an even layer, and cook undisturbed 4–6 minutes until a golden crust forms on the bottom. Flip sections with a spatula or invert onto a plate and crisp the other side 3–4 minutes. Repeat with remaining rice and drizzle 1 tsp toasted sesame oil over all crisped rice; break into bite-sized pieces. Keep warm.

Prepare tuna

Pat 12 oz sushi-grade yellowfin tuna dry and cut into 1/2-inch cubes. Place in a bowl.

Marinate tuna

Combine 3 tbs house ponzu, 1 tbs soy sauce, 1/2 tsp sesame oil, 2 tbs sliced scallions and 1 tsp grated ginger in a separate bowl. Toss the tuna gently with the marinade and let sit 5–10 minutes in the refrigerator (do not marinate longer than 15 minutes to preserve texture).

Prepare cucumber

Seed and julienne cucumber into matchsticks; place in a small bowl and sprinkle a pinch of salt. Let sit 5 minutes, then squeeze out excess water with paper towels.

Prepare mango, jalapeño, avocado

Dice mango into small uniform pieces. Thinly slice jalapeño, removing seeds if desired. Slice avocado and toss with a light squeeze of lime to prevent browning. Keep cilantro leaves whole or coarsely chop for garnish.

Make motoyaki sauce

In a bowl, whisk together 1/2 cup mayonnaise, 3 tbs passionfruit pulp, 1 tsp mirin, 1/2 tsp sugar and 1/2 tsp soy sauce until smooth and slightly loose. Taste and adjust sweetness or acidity with more passionfruit or sugar as needed. Keep chilled until ready to plate.

Divide the crispy sushi rice between 2 large bowls (about 1 cup rice per bowl). Arrange marinated tuna on top of each bowl in the center.

Around the tuna, arrange cucumber julienne, diced mango, avocado slices, and jalapeño slices in separate sections to create a colorful bowl.

Drizzle 1 tbs house ponzu over each bowl (reserve extra to serve). Spoon 2–3 tbs of the passionfruit motoyaki in a small squiggle over the tuna or on the side. Sprinkle toasted sesame seeds and 1/2 tbs scallions or cilantro over each bowl. Add a pinch of furikake or crushed nori if using.

Serve immediately with lime wedges on the side so diners can squeeze fresh lime over the bowl. Provide extra ponzu and motoyaki if desired.