📝 About This Recipe
Inspired by the vibrant shores of Hawaii, these mini poke bowls are a sophisticated reimagining of the classic island staple. We feature sushi-grade Ahi tuna tossed in a velvety ginger-soy dressing, nestled atop a bed of seasoned jasmine rice and served in elegant, bite-sized vessels. Each mouthful offers a perfect balance of buttery fish, crisp cucumber, and a whisper of spicy sriracha mayo, making them the ultimate showstopper for your next gathering.
🥗 Ingredients
The Foundation
- 1 cup Jasmine Rice (rinsed until water runs clear)
- 2 tablespoons Rice Vinegar (seasoned)
- 1 1/4 cups Water
The Poke
- 1/2 pound Ahi Tuna (sushi-grade, cut into 1/4 inch cubes)
- 2 tablespoons Soy Sauce (low sodium preferred)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Fresh Ginger (grated into a paste)
- 2 pieces Green Onions (white and light green parts, thinly sliced)
Toppings & Garnish
- 1/4 cup English Cucumber (finely diced)
- 2 pieces Radish (sliced into paper-thin matchsticks)
- 2 tablespoons Kewpie Mayonnaise (Japanese style)
- 1 teaspoon Sriracha (adjust to heat preference)
- 1 teaspoon Black Sesame Seeds (for garnish)
- 1 pinch Micro-cilantro (or small cilantro leaves)
👨🍳 Instructions
-
1
Rinse the jasmine rice in a fine-mesh sieve under cold water for 1-2 minutes until the water is no longer cloudy; this ensures a fluffy, non-sticky texture.
-
2
Combine the rinsed rice and 1 1/4 cups water in a small saucepan. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes.
-
3
Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork and gently fold in the seasoned rice vinegar. Spread on a baking sheet to cool to room temperature.
-
4
While the rice cools, prepare the tuna. Ensure your knife is very sharp to avoid bruising the delicate fish. Cut the Ahi tuna into uniform 1/4-inch cubes.
-
5
In a medium glass bowl, whisk together the soy sauce, toasted sesame oil, and grated ginger until emulsified.
-
6
Gently fold the diced tuna and sliced green onions into the marinade. Cover and refrigerate for at least 15 minutes, but no longer than 45 minutes, to allow flavors to penetrate without 'cooking' the fish in the salt.
-
7
In a small squeeze bottle or bowl, mix the Kewpie mayo and sriracha until smooth. This will be your spicy aioli drizzle.
-
8
Prepare your 'mini bowls.' You can use ceramic Chinese soup spoons, small glass votives, or even hollowed-out cucumber rounds for an edible vessel.
-
9
Place a small tablespoon-sized mound of the seasoned rice into the bottom of each mini vessel, pressing down slightly to create a base.
-
10
Top the rice with a generous spoonful of the marinated tuna mixture, piling it high for an attractive presentation.
-
11
Garnish each mini bowl with a few pieces of diced cucumber and a couple of radish matchsticks for a refreshing crunch.
-
12
Drizzle a tiny amount of the sriracha mayo over the top in a zigzag pattern.
-
13
Finish with a sprinkle of black sesame seeds and a single leaf of micro-cilantro for a professional, gourmet look.
-
14
Serve immediately while the tuna is chilled and the rice is at room temperature for the best textural experience.
💡 Chef's Tips
Always buy 'sushi-grade' or 'sashimi-grade' tuna from a reputable fishmonger to ensure safety and quality. Keep the tuna as cold as possible throughout the preparation process; place the bowl of tuna over a larger bowl of ice if working in a warm kitchen. If you can't find jasmine rice, sushi rice (short-grain) is an excellent substitute—just follow the package instructions for seasoning. Avoid over-marinating the tuna; too much time in the soy sauce will turn the fish gray and make it overly salty. For a low-carb version, swap the rice for a small spoonful of seaweed salad or cauliflower rice.
🍽️ Serving Suggestions
Pair with a crisp, chilled Junmai Ginjo Sake to complement the clean flavors of the fish. Serve alongside a light Japanese Lager or a ginger-infused sparkling water. Arrange on a slate platter or a wooden board lined with banana leaves for a tropical aesthetic. Offer a small dish of pickled ginger (gari) on the side as a palate cleanser between bites.