Hawaiian · Free recipe
Shoyu Ahi Poke Bowl
Cubes of sushi-grade tuna marinate for just a few minutes in soy, sesame oil, sweet onion and a hit of chili, then land on warm seasoned rice. Creamy avocado, crisp cucumber and a scatter of seaweed make each spoonful cool, salty and rich at once.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 2
- Level
- Medium
Method
-
Cook the rice with 1 1/4 cups water: bring to a boil, cover, simmer on low for 15 minutes, then rest off the heat for 10 minutes without lifting the lid.
-
Stir the rice vinegar, sugar and a pinch of salt until dissolved, then fold it gently into the warm rice with a paddle, cutting rather than mashing.
-
In a chilled bowl, toss the tuna with the soy sauce, sesame oil, sweet onion, half the green onions and the pepper flakes; refrigerate for 10 minutes, no longer, so the fish stays firm.
-
Divide the rice between two bowls and spoon the tuna and some of its marinade over one side.
-
Arrange the avocado and cucumber alongside, add the nori, and finish with the sesame seeds and remaining green onions.
Zest note from the test kitchen
Cut the tuna with a very sharp knife in single long strokes rather than sawing; ragged edges soak up too much soy and turn the texture mushy.
