If not already cooked, cook 2 cups cooked sushi rice (approximately 1 cup uncooked) following package directions. While rice is still warm, gently fold in 1 tbsp rice vinegar, 1 tsp sugar and a pinch of salt. Spread in a shallow bowl or container to cool slightly (5–10 minutes) while you prepare the other components.

Poke Tuna

Prep Tuna

Pat the sushi-grade yellowfin tuna cubes dry with paper towels and place them in a medium mixing bowl.

Make Marinade

In a small bowl combine 3 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp mirin (if using), 1 tsp grated ginger and 1 tsp sriracha or chili garlic sauce (optional). Whisk to combine.

Marinate Tuna

Pour the marinade over the tuna and gently toss to coat evenly. Sprinkle in 1 tsp toasted sesame seeds and 1 tbsp thinly sliced scallion, then cover and refrigerate for 5–10 minutes (do not marinate more than 20 minutes for best texture).

Toppings & Mix-ins

Prep Fruit & Veg

While tuna marinates, dice the avocado and mango into roughly 1/2-inch pieces and thinly slice the cucumber. Toss the avocado gently with a squeeze of lime if desired to slow browning.

Prepare Seaweed Salad

If using store-bought seaweed salad, drain any excess dressing or liquid. Portion out 1 cup per two bowls (adjust to taste).

Sauce / Drizzle

Make Spicy Mayo

In a small bowl combine 2 tbsp mayonnaise with 1 tsp sriracha. Thin with up to 1 tsp rice vinegar or water to reach a drizzle-able consistency. Taste and adjust heat or creaminess as desired.

Assemble Bowls

Divide the seasoned warm sushi rice between two bowls (about 1 cup cooked rice per bowl).

Top each bowl with the marinated ahi tuna, arranging in a mound on one side of the rice.

Add diced avocado and mango in separate sections beside the tuna. Place 1/2 cup seaweed salad and sliced cucumber in remaining spaces to create a balanced bowl.

Drizzle spicy mayo over the tuna and rice in a thin zigzag. Sprinkle furikake or toasted sesame & nori flakes over the bowl, and garnish with microgreens or thinly sliced radish and pickled ginger if using.

Serve immediately with lime wedges on the side to squeeze over the tuna and avocado.

Notes & Food Safety

Use only sushi-grade, very fresh yellowfin tuna for raw preparations. Keep chilled until assembly and consume promptly. Do not marinate raw tuna for extended periods — short marination preserves texture.