Yellowfin Tuna Poke Bowl

The tuna isn't cooked at all here, which means the quality of the fish is the entire dish. Nothing to hide behind.

Ingredients

For the tuna

• 1 lb yellowfin tuna steak, cut into 3/4-inch cubes
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sriracha (optional)
• 1 tsp honey
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 green onion, sliced
• 1 tsp sesame seeds

For the bowl

• 2 cups cooked sushi rice
• 1 avocado, sliced
• 1/2 cup edamame, shelled
• 1/2 cup cucumber, sliced
• 1/4 cup pickled ginger
• 1/4 cup shredded carrots
• 1 sheet nori, cut into thin strips (optional)
• Additional green onions and sesame seeds for garnish

Preparation

1. Make the marinade. Whisk soy sauce, sesame oil, rice vinegar, sriracha, honey, salt and pepper.
2. Marinate. Add tuna cubes and toss gently to coat. Cover and refrigerate 15–30 minutes.
3. Cook the rice. Sushi rice per package instructions. Let it cool slightly.
4. Assemble. Divide rice among 2–4 bowls. Arrange tuna and toppings over the top.
5. Garnish. Green onions, sesame seeds, nori strips if using.
6. Serve immediately.

Serving

Serves 2–4 depending on how you build the bowls.

Pro tips

• This is raw fish. Only make it with tuna you'd eat as sashimi, and keep it cold right up to the moment it's plated.
• A sharp knife and cold fish. Cut it straight out of the fridge for clean cubes.
• Warm rice under cold tuna is the standard mistake. Let it cool to room temperature.
• Thirty minutes maximum in the marinade. Longer and the acid starts firming the outside of the cubes.