Tuna Poke Bowl

Ingredients

• •500 g sushi-grade ahi tuna, diced into 1.5 cm cubes
• •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. 1Cook 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.
2. 2Whisk 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.
3. 3Stir kewpie mayo and sriracha together in a small bowl; add a splash of water to make it drizzleable.
4. 4Arrange rice as a base in 4 wide bowls, pressing it slightly to one side.
5. 5Artfully section the bowls with marinated tuna, mango, avocado, cucumber, cabbage, radishes, and edamame.
6. 6Drizzle spicy mayo generously over the bowl; top with crispy wonton strips, nori strips, pickled ginger, and remaining green onions.
7. 7Serve immediately, encouraging diners to mix everything together before eating.

💡 Sushi-grade tuna is available fresh or frozen at T&T Supermarket, Costco, and many Loblaws/Superstore fish counters. Ask the fishmonger specifically for sashimi-grade. If unavailable, use sushi-grade salmon. Crispy wonton strips are in the salad-topping aisle alongside croutons.

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