Classic Shoyu Tuna Poke Bowl

Steps

Every amount is written into the step where you use it.

Shoyu Marinated Ahi Tuna Poke

1. Cut the 1½ lb sushi-grade ahi tuna into ¾-inch cubes and pat dry with paper towels; set aside in a medium bowl. 5 min
2. Finely grate 1 teaspoon fresh ginger and mince 2 garlic cloves; thinly slice 4 green onions, keeping whites and greens separated. 5 min
3. Whisk together 3 tablespoons soy sauce, 1½ tablespoons sesame oil, 1 tablespoon rice vinegar, 1 teaspoon honey, the grated ginger, minced garlic, and the green onion whites in a bowl to form the marinade. 3 min
4. Add the tuna cubes to the marinade and toss gently to coat; fold in 1 tablespoon white sesame seeds, 1 tablespoon black sesame seeds, and ¼ teaspoon crushed red pepper flakes (optional). 2 min
5. Cover the bowl and refrigerate the tuna for at least 15 minutes to marinate. 15 min
6. While the tuna marinates, thinly slice 1 English cucumber into half-moons, thinly slice 6 radishes, and cut 2 nori sheets into thin strips. 6 min
7. Just before serving, halve, pit, and slice 2 avocados. 3 min
8. Spoon the marinated tuna over the seasoned sushi rice in each bowl and arrange the avocado slices, cucumber, edamame, radishes, and nori strips around the tuna; garnish with the green onion greens, remaining sesame seeds, and ¼ cup pickled ginger, then drizzle with the sriracha mayo. 4 min

Seasoned Sushi Ricebase

1. Rinse 2 cups short-grain sushi rice in a fine-mesh strainer under cold running water, swirling with your hand, until the water runs clear, about 2 minutes. 3 min
2. Combine the rinsed rice and 2½ cups water in a medium saucepan, bring to a boil over high heat, then reduce heat to the lowest setting, cover tightly, and cook for 15 minutes. 18 min
3. Remove from heat and let the rice steam, covered, for 10 minutes; do not lift the lid. 10 min
4. Stir together 3 tablespoons rice vinegar, 1½ tablespoons granulated sugar, and 1 teaspoon kosher salt in a small bowl until dissolved; fold gently into the hot rice with a rice paddle or spatula, fanning to cool slightly. 4 min
5. Divide the seasoned sushi rice evenly among 4 bowls, spreading it in an even layer as the base for the poke toppings. 2 min

Sriracha Mayo Drizzlesauce

1. Squeeze 1 teaspoon fresh lime juice and measure 4 tablespoons Kewpie mayonnaise and 2 teaspoons sriracha. 2 min
2. Whisk together the Kewpie mayonnaise, sriracha, and lime juice in a small bowl until smooth and fully combined. 2 min
3. Transfer the sriracha mayo to a small squeeze bottle or spoon it into a zip-lock bag with one corner snipped for easy drizzling over the assembled poke bowls.