About this recipe

Fresh, vibrant, and endlessly customizable, these tuna poke bowls bring Hawaiian-inspired coastal flavor straight to your kitchen table. Sushi-grade ahi tuna is tossed in a savory soy-sesame marinade, then piled over warm sushi rice with creamy avocado, crisp cucumber, edamame, and a drizzle of spicy mayo. Ready in under 30 minutes, this is the kind of weeknight seafood dinner that feels like a restaurant treat without any complicated technique.

Instructions

1. 1

   Rinse the sushi rice in a fine mesh strainer under ^[cold water] until the water runs clear, about 1–2 minutes. Combine the rinsed rice and 2½ cups water in a saucepan. Bring to a boil over ^[medium-high heat], then reduce to ^[the lowest heat setting], cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 more minutes. Fluff with a rice paddle, then fold in the rice vinegar and sugar. Spread on a plate to cool slightly.

2. 2

   While the rice cooks, whisk together the soy sauce, sesame oil, rice vinegar, ginger grated, and garlic minced in a mixing bowl. Add the cubed sushi-grade ahi tuna and green onions, and gently toss to coat. Sprinkle in the sesame seeds toasted. Let the tuna marinate at room temperature for 10–15 minutes — no longer, or the acid will begin to 'cook' the fish.

3. 3

   In a small bowl, stir together the mayonnaise, Sriracha, and lime juice fresh until smooth. Taste and adjust the Sriracha level to your preference. Transfer to a small Ziploc bag or squeeze bottle for easy drizzling.

4. 4

   Divide the seasoned sushi rice evenly among four bowls. Arrange the marinated sushi-grade ahi tuna, sliced ripe avocado, English cucumber, shelled edamame, and shredded carrots (if using) over the rice in separate sections for a colorful presentation. Drizzle generously with spicy mayo, add a small mound of pickled ginger on the side, and finish with a sprinkle of sesame seeds. Serve immediately.