Tuna Poke Bowl Recipe

Rinse the sushi rice under cold running water until the water runs mostly clear (about 3–4 rinses). Drain well in a fine-mesh sieve and let sit 10 minutes.

Combine rinsed rice and 2 1/4 cups water in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes without lifting the lid.

Remove from heat and let rest, covered, 10 minutes. Meanwhile, warm the rice vinegar, sugar, and salt in a small bowl or microwave just until sugar dissolves; stir to combine.

Transfer rice to a shallow bowl or wooden hangiri if available. Gently fold in the vinegar mixture with a rice paddle or spatula while fanning the rice to cool slightly. Do not mash—aim for separated, glossy grains. Let rice cool to just-warm or room temperature before assembling (about 15–20 minutes).

Pat the diced tuna dry with paper towels to remove excess moisture. Place in a medium bowl.

Add soy sauce, toasted sesame oil, rice vinegar, mirin (if using), sliced scallions, sesame seeds and gochujang (or sriracha). Toss gently to coat all pieces. Taste and adjust: add an extra 1/2 tsp soy for salt, or 1/2 tsp gochujang for heat.

Cover and refrigerate the tuna for 5–10 minutes to let flavors meld (do not marinate more than 20 minutes to preserve texture). Remove from fridge just before assembling so tuna is slightly chilled but not icy.

Prepare avocado: just before assembling, dice avocado and toss gently with a tiny pinch of salt and a few drops of lime juice to prevent browning.

Julienne cucumber and daikon. If daikon is strong, soak the julienne in cold water for 5 minutes and drain to mellow flavor.

If using store-bought seaweed salad, pat any excess dressing off with a paper towel if you want less moisture. Warm nori sheet briefly over an open flame or in a dry skillet until crisp, then slice into thin strips.

Have crispy shallots and pickled ginger ready for garnish.

Make the spicy aioli by whisking together mayonnaise, sriracha, and lime juice in a small bowl until smooth. Taste and adjust heat or acidity (add more sriracha for spice, more lime for brightness).

To assemble each bowl (makes 2–3 servings): divide cooled sushi rice between 2 large bowls (about 1 cup cooked rice per bowl).

Top rice with portions of marinated tuna (about 6 oz per bowl if serving 2), avocado, cucumber, daikon, and seaweed salad in separate sections so it looks like a traditional poke bowl.

Drizzle a thin line or dots of spicy aioli over the tuna and rice. Lightly drizzle remaining soy sauce (1 tsp) and toasted sesame oil (1/2 tsp) over the bowl for extra umami and aroma.

Sprinkle furikake, toasted sesame seeds, crispy shallots, and nori strips over the top. Add pickled ginger and cilantro/microgreens as desired.

Serve immediately so the crispy shallots and nori remain crunchy. Provide extra sriracha or soy at the table.