Poke Bowl Recipe

Rinse and cook rice

Rinse 2 cups sushi rice under cold water until the water runs clear (about 3–4 rinses). Drain. Combine rinsed rice and 360 ml water in a medium pot with a tight-fitting lid. Bring to a boil over medium-high heat, then immediately reduce heat to low and simmer, covered, for 12–14 minutes until water is absorbed. Remove from heat and let sit, covered, for 10 minutes.

Season rice

While rice rests, warm 3 tbs rice vinegar, 1 tbs sugar and 1/2 tsp kosher salt in a small saucepan or microwave until sugar dissolves. Gently fold the vinegar mixture into the cooked rice with a rice paddle or wide spatula, fanning if desired to cool. Spread rice on a tray to cool to warm room temperature (not cold).

Prepare vegetables

While rice cooks, slice the cucumber into thin half-moons (about 1 cup), shred 1/2 cup carrot, thaw and drain 1 cup shelled edamame if frozen, halve and slice 1 avocado, and thinly slice 2 green onions. Arrange 4 cups mixed salad greens across two bowls (about 2 cups per bowl) and divide cucumber, carrot, edamame, avocado and pickled ginger between the bowls to prepare for assembly.

Dice tuna and make marinade

Pat 12 oz sushi-grade ahi tuna dry and cut into 1/2-inch cubes. In a medium bowl combine 3 tbs soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1/2 tsp honey or mirin, 1 tsp Sriracha, and 1 tsp toasted sesame seeds. Stir to combine.

Marinate tuna

Add diced tuna to the marinade and gently toss to coat. Let sit 5–10 minutes at room temperature to absorb flavors. Do not marinate much longer than 15 minutes to preserve texture and food safety.

Make spicy mayo

In a small bowl mix 3 tbs mayonnaise with 1 tsp Sriracha until smooth. Taste and adjust heat or amount of mayo to preference.

Finish bowl and serve

Divide the warm sushi rice between the two prepared bowls (about 1 cup rice per bowl). Top each with the arranged vegetables and half the marinated tuna (6 oz per bowl). Drizzle 1 tsp soy sauce across both bowls as a light finishing drizzle (or omit if tuna marinade is salty enough). Add a few drops of toasted sesame oil (about 1/4 tsp per bowl). Spoon spicy mayo over tuna in a zigzag pattern. Sprinkle furikake and extra toasted sesame seeds, and garnish with sliced green onions, a squeeze of 1/2 lime divided between bowls, and pickled ginger on the side. Serve immediately.