📝 About This Recipe
Transport your taste buds to the shores of Oahu with this vibrant, nutrient-packed bowl that celebrates the purity of fresh seafood. Originating as a simple fisherman's snack, our modern take features buttery Sashimi-grade Ahi tuna tossed in a savory-sweet umami glaze, served over fluffy seasoned rice. This dish is a masterclass in contrasting textures, combining crunchy vegetables, creamy avocado, and silky fish for the ultimate fast-casual gourmet experience.
🥗 Ingredients
The Base
- 1 cup Sushi Rice (short-grain white rice)
- 2 tablespoons Rice Vinegar (unseasoned)
- 1 teaspoon Granulated Sugar
The Protein
- 10 ounces Ahi Tuna (Sashimi-grade, cut into 3/4 inch cubes)
- 1/4 cup Sweet Onion (thinly shaved)
- 2 pieces Scallions (thinly sliced)
The Poke Sauce
- 3 tablespoons Soy Sauce (use Tamari for gluten-free)
- 1 tablespoon Toasted Sesame Oil
- 1 teaspoon Honey (or agave nectar)
- 1/2 teaspoon Fresh Ginger (finely grated)
- 1 teaspoon Sriracha (optional for heat)
Toppings & Garnish
- 1 piece Avocado (sliced or cubed)
- 1/2 cup English Cucumber (sliced into half-moons)
- 1/4 cup Edamame (shelled and steamed)
- 2 pieces Radishes (thinly sliced)
- 1 tablespoon Furikake (Japanese rice seasoning)
- 1 tablespoon Pickled Ginger (for cleansing the palate)
👨🍳 Instructions
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1
Rinse the sushi rice under cold water in a fine-mesh sieve until the water runs clear. This removes excess starch and ensures the rice isn't gummy.
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2
Combine rice and 1 1/4 cups of water in a small pot. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
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3
While rice rests, whisk together the rice vinegar and sugar in a small bowl until dissolved. Gently fold this mixture into the cooked rice using a wooden paddle or spatula. Set aside to cool to room temperature.
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4
In a medium glass bowl, whisk together the soy sauce, toasted sesame oil, honey, grated ginger, and sriracha to create the marinade.
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5
Pat the Ahi tuna dry with paper towels. Using a very sharp knife, cut the tuna into uniform 3/4-inch cubes.
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6
Add the tuna cubes, shaved sweet onions, and half of the sliced scallions to the marinade bowl. Gently toss to coat every piece of fish.
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7
Cover the tuna mixture and refrigerate for 15-20 minutes. Do not marinate for too long or the salt in the soy sauce will 'cook' the delicate fish and change its texture.
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8
Prepare your toppings: slice the cucumber, radish, and avocado. If using frozen edamame, steam them for 2 minutes and shell them.
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9
To assemble, divide the seasoned room-temperature rice between two deep bowls.
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10
Arrange the marinated tuna mixture over one side of the rice. Arrange the cucumber, edamame, radish, and avocado in distinct sections around the fish.
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11
Drizzle any remaining marinade from the bowl over the vegetables.
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12
Finish the bowls with a generous sprinkle of furikake, the remaining scallions, and a side of pickled ginger. Serve immediately while the rice is slightly warm and the fish is chilled.
💡 Chef's Tips
Always source 'Sashimi-grade' or 'Sushi-grade' fish to ensure it is safe for raw consumption. Keep your fish in the coldest part of the refrigerator until the exact moment you are ready to slice it. If you can't find Ahi tuna, high-quality Atlantic salmon or even steamed shrimp make excellent substitutes. For an extra creamy element, mix a little Kewpie mayo with sriracha to drizzle over the top. Avoid over-mixing the tuna once the sauce is added to prevent the fish from bruising or becoming mushy.
🍽️ Serving Suggestions
Pair with a crisp, cold Japanese Lager or a lightly sparkling Rosé. A side of Miso soup helps balance the cool temperature of the bowl. Serve with extra soy sauce and wasabi on the side for those who like more intensity. Freshly brewed iced green tea with a hint of honey is a perfect non-alcoholic accompaniment. For a low-carb version, swap the sushi rice for a bed of mixed baby greens or cauliflower rice.