← Nouns Cooking · American

Ingredients

• 300 g Short-grain (sushi) rice
• 2 tbsp Rice vinegar
• 1 tsp Sugar
• ½ tsp Salt
• 500 g sushi-grade ahi (yellowfin) tuna, cut into 2 cm cubes
• 3 tbsp Soy sauce
• 1 tbsp Toasted sesame oil
• ½ sweet (Maui) onion, finely diced
• 2 Spring onion, thinly sliced
• 1 tsp Ginger, finely grated (optional)
• 1 tbsp Sesame seeds, toasted
• 1 pinch Chilli flakes (optional)
• 1 Cucumber, diced
• 1 Avocado, sliced
• 1 sheet Nori, cut into thin strips (optional)
• 3 tbsp Mayonnaise
• 2 tsp Sriracha

Method

1. Rinse the rice until the water runs nearly clear, then cook it with 360 ml water: bring to the boil, cover and cook on the lowest heat for 12 min, then leave covered off the heat for 10 min.
2. Stir the vinegar, sugar and salt until dissolved and fold it gently through the hot rice. Spread it out to cool to just warm.
3. Keep the tuna cold until the last minute. In a chilled bowl, toss it with the soy sauce, sesame oil, sweet onion, spring onions, ginger, sesame seeds and chilli flakes. Let it sit in the fridge for 5–10 min.
4. Mix the mayonnaise and sriracha for the spicy mayo.
5. Divide the rice between bowls and top with the poke, cucumber and avocado. Drizzle with spicy mayo, scatter with nori and eat straight away.

Tips

• Buy fish sold as sushi- or sashimi-grade from a trusted fishmonger, keep it refrigerated and eat it the day you make it; raw fish isn’t advised for pregnant people, young children or anyone with a weakened immune system.
• Use tamari instead of soy sauce for a gluten-free bowl.

Sources

Written in our own words after cross-checking these recipes:

Onolicious Hawaiʻi The Modern Proper BBC Good Food