Ingredients:

  • 1 cup (200 g) Sushi Rice (Short-Grain), rinsed thoroughly
  • 1 ¼ cups (300 ml) Water
  • 2 Tbsp (30 ml) Rice Vinegar (Unseasoned)
  • 1 tsp (5 g) Granulated Sugar
  • ½ tsp (2.5 g) Salt (Fine sea salt)
  • 8 oz (225 g) Sashimi-Grade Ahi Tuna, cubed into 1-inch pieces
  • 3 Tbsp (45 ml) Low-Sodium Soy Sauce (or Tamari)
  • 1 Tbsp (15 ml) Toasted Sesame Oil
  • 1 tsp (5 g) Fresh Ginger, finely grated
  • ¼ cup (30 g) Sweet Onion, finely diced
  • 2 Green Onions (Scallions), thinly sliced
  • ¼ tsp (1 g) Red Pepper Flakes (optional)
  • 1 small (100 g) Fresh Avocado, sliced or cubed
  • ½ cup (75 g) Shelled Edamame (frozen, thawed)
  • 1 sheet Nori (Dried Seaweed Sheets), cut into thin strips or crumbled
  • 1 tsp (5 g) Toasted Sesame Seeds

Instructions:

  1. Rinse the Rice: Place the short-grain rice in a sieve and rinse under cold water until the water runs completely clear. This removes excess starch, preventing sticky rice.
  2. Cook the Rice: Combine the rinsed rice and cold water in a rice cooker or heavy pot. Cook according to instructions. Allow the cooked rice to steam, covered, for 10 minutes after cooking is complete.
  3. Season the Rice: While the rice steams, combine the rice vinegar, sugar, and salt in a small bowl. Microwave for 15 seconds until the sugar dissolves completely.
  4. Dress the Rice: Transfer the hot cooked rice to a wide, non-metallic bowl. Gently drizzle the seasoning mixture over the rice while cutting and folding the grains with a spatula. Allow the rice to cool to room temperature.
  5. Prepare the Tuna: Pat the sashimi-grade tuna dry thoroughly. Using a very sharp knife, cut the tuna into uniform 1-inch (2.5 cm) cubes.
  6. Make the Marinade: In a medium bowl, whisk together the soy sauce, toasted sesame oil, grated ginger, and red pepper flakes (if using).
  7. Combine and Chill: Gently fold the diced tuna, diced sweet onion, and most of the sliced green onions into the marinade. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 1 hour. Do not over-marinate.
  8. Build the Base: Divide the cooled, seasoned rice between the two serving bowls.
  9. Add the Poke and Toppings: Spoon the marinated tuna mixture onto the rice base. Arrange the avocado slices and the edamame next to the tuna.
  10. Garnish and Serve: Finish the bowl with strips of nori seaweed, a sprinkle of toasted sesame seeds, and the remaining sliced green onions. Serve immediately.