Spicy Tuna Poke Bowl

Ingredients

• 12 oz sushi-grade ahi tuna, 1-inch cubes
• 3 tbsp low-sodium soy sauce
• 1.5 tbsp sriracha
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• ½ tbsp fresh ginger, grated
• 1 clove garlic cloves, minced
• 2 stalks green onions
• 1 tbsp sesame seeds (white)
• ½ sheet nori seaweed sheet, thinly sliced
• 2 cups sushi rice, cooked and seasoned
• 1 whole ripe avocado
• ½ whole english cucumber, julienned
• ¼ cup pickled ginger (sushi ginger)
• ½ tsp wasabi
• 1 tsp extra-virgin olive oil

Instructions

1. 1

   Make the poke marinade: In a small mixing bowl, whisk together 3 tablespoons of low-sodium soy sauce, 1.5 tablespoons of sriracha, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Grate a 0.5-inch piece of fresh ginger on a microplane into the bowl and mince 1 garlic clove finely, then add both to the mixture. Stir well to combine — the marinade should smell pungent and slightly sweet.

2. 2

   Prepare the tuna: Pat 12 ounces of sushi-grade ahi tuna cubes completely dry with paper towels — removing surface moisture prevents the poke from becoming watery. Add the tuna to the marinade and gently fold with a silicone spatula for 30 seconds, being careful not to break apart the cubes. Let sit at room temperature for 10 minutes while you prepare the bowls.

3. 3

   Prep the vegetables: Slice 2 green onion stalks on a sharp bias into thin 1/4-inch pieces — separate the white and light green parts from the darker green tops; you'll use them separately. Cut 1 ripe avocado in half lengthwise around the pit, twist the halves apart, and scoop out each half with a spoon. Slice lengthwise into 0.25-inch-thick planks. Peel half an english cucumber with a vegetable peeler to create long, thin ribbons and toss gently with your hands.

4. 4

   Divide the warm sushi rice between two large bowls, mounding it slightly in the center — about 1 cup per bowl. The rice should still be slightly warm and fragrant; if it has cooled, you can gently warm it in the microwave for 15 seconds before plating.

5. 5

   Arrange the marinated tuna on top of the rice in the center of each bowl, spooning any excess marinade over the cubes. Nestle the avocado slices in a cluster to one side of the tuna — arrange them slightly overlapping in a fan pattern so they're visually striking.

6. 6

   Add the remaining components: Place a small mound of cucumber ribbons to the other side of the tuna, then add a few clusters of pickled ginger around the bowl. Scatter the white and light green parts of the sliced green onions over the top of the tuna and rice — this adds color and brightness.

7. 7

   Finish and serve: Sprinkle 0.5 tablespoon of white sesame seeds and 0.25 cup of thinly sliced nori seaweed (cut from a nori sheet with scissors or a knife) over each bowl. Drizzle 0.5 teaspoon of extra-virgin olive oil around the avocado. Place a small dab of wasabi (about 0.25 teaspoon) on the rim of each bowl for diners to add to taste. Serve immediately while the rice is still warm and the avocado is at peak creaminess.

Tools you’ll need

• small mixing bowl
• whisk
• microplane
• paper towels
• silicone spatula
• sharp knife
• cutting board
• vegetable peeler
• two large bowls
• kitchen scissors

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