Ahi Poke Bowl

Ingredients

• 1 pound sushi-grade ahi tuna, cut into 3/4-inch cubes
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon fresh ginger, minced
• 1 clove garlic clove, minced
• ¼ teaspoon red pepper flakes
• 1 tablespoon sesame seeds (white or black)
• 2 cups sushi rice, cooked and warm
• 1 whole ripe avocado
• ½ whole English cucumber, julienned
• ¼ ounce shredded nori (seaweed sheets)
• 2 tablespoons pickled ginger (sushi ginger)
• 1 tablespoon sriracha, optional
• 1 whole green onion, thinly sliced

Instructions

1. 1

   Place your 1 pound of sushi-grade ahi tuna on a clean cutting board. Using a very sharp chef's knife, cut the tuna into uniform 3/4-inch cubes — precision here matters because smaller pieces cook faster and the marinade penetrates better. Transfer the cubed tuna to a medium mixing bowl.

2. 2

   Make the marinade: In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce, 1 tablespoon of unseasoned rice vinegar, and 1 tablespoon of toasted sesame oil. Peel and finely mince a 1-inch piece of fresh ginger on a microplane and add it to the bowl. Peel and mince 1 garlic clove, add it along with 0.25 teaspoon of red pepper flakes. Stir until the garlic and ginger are evenly distributed.

3. 3

   Pour the marinade over the tuna cubes and gently fold together using a rubber spatula — handle the tuna delicately to keep the pieces intact. Sprinkle 1 tablespoon of sesame seeds over the top and fold once more. Let the poke marinate at room temperature for 10 minutes (this allows the flavors to infuse without cooking the delicate fish). If your kitchen is warm, you can marinate in the refrigerator for up to 15 minutes.

4. 4

   While the poke marinates, prepare your vegetables. Peel 1 ripe avocado, remove the pit, and slice it lengthwise into thin pieces. Trim 0.5 English cucumber and using a vegetable peeler or mandoline, create long julienne strips — you want them thin and delicate so they stay crisp.

5. 5

   Divide 2 cups of warm sushi rice between two bowls, mounding it in the center. The warm rice should be glistening and slightly loose — if it's cold or compacted, gently fluff it with a fork and warm it briefly if needed.

6. 6

   Arrange the marinated ahi poke on top of the rice in each bowl, spooning any remaining marinade from the bottom of the mixing bowl over the tuna — this liquid is flavorful and keeps the poke moist. Fan the avocado slices alongside the poke, then pile the cucumber julienne on the opposite side.

7. 7

   Scatter 0.125 ounce (a small handful) of shredded nori over each bowl. Place 1 tablespoon of pickled ginger on the side as a palate-cleansing accent. Slice 1 green onion into thin rings on a bias and sprinkle over the top. If you like heat, drizzle with up to 0.5 tablespoon of sriracha per bowl. Serve immediately while the rice is still warm — the contrast between warm rice and cool, fresh toppings is essential.

Tools you’ll need

• cutting board
• sharp chef's knife
• medium mixing bowl
• small mixing bowl
• microplane
• rubber spatula
• whisk
• vegetable peeler or mandoline
• two serving bowls

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