Tuna Poke Bowl

Ingredients

• •500 g ahi tuna sold for raw consumption, diced into 1.5 cm cubes (see step 1)
• •3 tbsp soy sauce
• •1.5 tbsp sesame oil
• •1 tbsp rice vinegar
• •1 tsp sriracha
• •3 green onions, thinly sliced
• •1 tbsp sesame seeds
• •2 cups sushi rice
• •2.5 cups water
• •3 tbsp rice vinegar (for rice)
• •1 tbsp sugar
• •1 tsp salt
• •1 ripe mango, diced
• •2 avocado, sliced
• •1 English cucumber, thinly sliced
• •1 cup shredded purple cabbage
• •6 radishes, thinly sliced
• •1 cup edamame, shelled and thawed
• •3 tbsp kewpie mayonnaise
• •1.5 tsp sriracha (for spicy mayo)
• •0.5 cup crispy wonton strips or fried shallots
• •3 nori sheets, cut into strips
• •0.25 cup pickled ginger, for serving

Directions

1. 1BUY FISH THAT IS SAFE TO EAT RAW — do this before anything else. Buy fish sold explicitly for raw consumption, and ask the fishmonger directly to confirm it was commercially frozen to destroy parasites. Fresh, never-frozen fish is NOT a safe substitute however good it looks or smells, and 'sushi-grade' is a marketing phrase with no legal definition, so on its own it guarantees nothing. Keep the fish refrigerated right up to the moment you cut it, and eat the dish the same day you make it.
2. 2Cook sushi rice in water using a rice cooker or covered pot; while warm, fold in rice vinegar, sugar, and salt until dissolved; fan to cool slightly.
3. 3Whisk together soy sauce, sesame oil, rice vinegar, sriracha, and half the green onions; gently fold in diced tuna and sesame seeds and refrigerate 10–15 minutes to marinate.
4. 4Stir kewpie mayo and sriracha together in a small bowl; add a splash of water to make it drizzleable.
5. 5Arrange rice as a base in 4 wide bowls, pressing it slightly to one side.
6. 6Artfully section the bowls with marinated tuna, mango, avocado, cucumber, cabbage, radishes, and edamame.
7. 7Drizzle spicy mayo generously over the bowl; top with crispy wonton strips, nori strips, pickled ginger, and remaining green onions.
8. 8Serve immediately, encouraging diners to mix everything together before eating.

💡 Tuna sold for raw eating is stocked fresh or frozen at T&T Supermarket, Costco, and many Loblaws/Superstore fish counters. Ask the fishmonger to confirm it was commercially frozen for parasite destruction - that is the question that matters, rather than asking for 'sushi-grade' or 'sashimi-grade', which are marketing phrases with no legal definition. Salmon sold for raw eating works the same way if tuna is unavailable. Crispy wonton strips are in the salad-topping aisle alongside croutons. For fish to be safe to eat raw the SUPPLIER must have frozen it to a parasite-destroying standard — about -20°C for seven days, or -35°C for fifteen hours. Confirm that before you buy; it is not something you can do in a home freezer.

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