Tuna Poke Bowl Recipe

Rinse and Cook Rice

Rinse the short-grain rice under cold water until the runoff is mostly clear (about 3–4 rinses). Drain. Combine rinsed rice and 1.75 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season Rice

While rice rests, whisk together rice vinegar, sugar, and salt until dissolved. Transfer rice to a shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a wooden spatula, fanning as you fold to help it cool and develop a glossy texture. Keep covered and warm until assembly.

Prepare Tuna

Trim any sinew from the ahi tuna and pat dry with paper towels. Cut tuna into 1/2-inch cubes and place in a chilled bowl.

Marinate Tuna

Add 6 tbs ponzu, 1 tbs light soy sauce, 1 tsp sesame oil, thinly sliced green onions, 1 tsp toasted sesame seeds, and 1/4 cup finely diced red onion to the cubed tuna. Gently toss to combine and let sit in the refrigerator for 10–15 minutes to allow flavors to meld. Taste and adjust ponzu/soy balance if necessary.

Make Sriracha Aioli

In a small bowl, combine 1/2 cup mayonnaise with 1.5 tbs sriracha and 1 tbs lime juice. Stir until smooth. Taste and adjust heat or acidity to your preference. Keep refrigerated until assembly.

Make Bang Bang Sauce

In another small bowl, whisk together 2 tbs sweet chili sauce, 2 tbs mayonnaise (taken from the 1/2 cup if desired), and 1 tsp gochujang (optional) until homogenous. Add 1/2 tsp toasted sesame oil and stir. Adjust sweetness or heat to taste.

Prepare Vegetables and Fruit

If edamame is frozen, thaw and heat briefly according to package then cool. Peel and dice cucumber, dice pineapple into small cubes, dice the avocado and toss gently with a squeeze of lime to prevent browning. Thinly slice a small amount of red onion for garnish. Keep ingredients chilled until assembly.

Divide the warm seasoned sticky rice between 4 bowls (about 3/4 cup cooked rice per serving). Gently arrange marinated tuna atop the rice in the center of each bowl.

Arrange edamame, cucumber, pineapple, avocado, and a small handful of the thinly sliced red onion around the tuna in separate sections to create a classic poke-bowl look.

Drizzle 1 to 1.5 tbs sriracha aioli over the tuna and rice as desired. Add a smaller drizzle (about 1 tbs) of bang bang sauce over the vegetables or tuna for a sweet-spicy contrast.

Finish each bowl with a sprinkle of furikake or toasted sesame seeds, a few extra green onion slices, optional microgreens or cilantro, and a lime wedge on the side. Add pickled ginger if using.

Serve immediately so the tuna is cool but the rice is slightly warm. Provide extra ponzu or sriracha aioli on the side for guests who want more.