Ingredients:

  • 1 lb sushi-grade Ahi tuna (Yellowfin), diced into 1/2-inch cubes
  • 1.5 cups uncooked sushi rice (yields approx. 3 cups cooked)
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon rice vinegar
  • 2 tablespoons Sriracha hot sauce (or more, to taste)
  • 3 tablespoons Japanese mayonnaise (such as Kewpie)
  • 2 tablespoons sliced green onion (scallions)
  • 1 teaspoon toasted sesame seeds (for garnish)

Instructions:

  1. Cook the sushi rice according to package instructions. Ensure it is slightly sticky. Keep the rice warm while preparing the poke.
  2. In a medium bowl, combine the diced Ahi tuna, soy sauce, sesame oil, and rice vinegar. Gently toss to coat the fish. Let marinate for 5 minutes.
  3. In a separate small bowl, mix the Sriracha and mayonnaise to create the spicy mayo sauce.
  4. Add half of the sliced green onions and 1 tablespoon of the spicy mayo sauce to the marinated tuna. Gently fold the mixture together until the tuna is lightly coated and creamy. Do not overmix.
  5. Divide the warm sushi rice evenly among four serving bowls. Top the rice generously with the spicy marinated tuna mixture.
  6. Garnish each bowl with the remaining sliced green onions and toasted sesame seeds. Drizzle the remaining spicy mayo over the tuna and serve immediately.