Ingredients:

  • 2 cups Short-grain Sushi Rice
  • 2 cups Water
  • 2 Tbsp Rice Vinegar (unseasoned)
  • 1 tsp Granulated Sugar
  • 1/2 tsp Fine Sea Salt
  • 1 lb Sashimi-Grade Ahi Tuna
  • 1/2 cup Kewpie Mayonnaise or high-quality full-fat mayo
  • 3 Tbsp Sriracha Chilli Sauce (adjust to taste)
  • 1 Tbsp Low-Sodium Soy Sauce (or Tamari)
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Fresh Lime Juice
  • Pinch Fine Sea Salt
  • 1 cup Shelled Edamame (cooked, chilled)
  • 1/2 English Cucumber, small diced
  • 4 stalks Spring Onions (scallions), thinly sliced
  • 1 Tbsp Toasted Black & White Sesame Seeds
  • 1/4 cup Crispy Fried Onions (optional)

Instructions:

  1. Prepare the Rice Base: Rinse the sushi rice thoroughly in a sieve under cold water until the water runs clear. Cook the rinsed rice with the measured water using a rice cooker or stovetop method (simmer covered for 15 minutes, rest covered for 10 minutes).
  2. Season the Rice: While the rice is hot, whisk together the rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning mixture into the cooked rice using a wooden or silicone spatula, taking care not to mash the grains. Allow the rice to cool completely to room temperature.
  3. Cube the Ahi Tuna: Pat the sashimi-grade tuna completely dry with paper towels. Using a very sharp knife, cut the tuna into uniform 1/2 inch (1.25 cm) cubes. Place the cubes in a clean, non-reactive bowl.
  4. Mix the Firecracker Sauce: In a separate medium bowl, whisk together the mayonnaise, Sriracha, soy sauce, toasted sesame oil, lime juice, and a pinch of salt until perfectly smooth and emulsified. Taste and adjust the Sriracha if needed.
  5. Marinate the Poke: Pour three-quarters of the spicy sauce mixture over the cubed tuna. Gently fold the sauce into the fish until coated. Reserve the remaining sauce for drizzling later. Cover the bowl and refrigerate for a minimum of 30 minutes (and up to 2 hours) to allow the flavors to meld.
  6. Assemble and Serve: Divide the cooled, seasoned rice equally among four serving bowls. Arrange the diced cucumber and edamame decoratively over the rice. Spoon the marinated spicy tuna mixture generously over the vegetable bed. Drizzle the reserved spicy sauce over the bowls. Finish with a generous sprinkle of sliced spring onions, black and white sesame seeds, and the optional crispy fried onions. Serve immediately.