Ingredients:

  • 280 g (1 ½ cups) short-grain Japanese sushi rice
  • 360 ml (1 ½ cups) cold water
  • 60 ml (¼ cup) rice vinegar (unseasoned)
  • 2 tbsp caster sugar (superfine sugar)
  • 1 tsp fine sea salt
  • 450 g (1 lb) sashimi-grade Ahi tuna (yellowfin), cut into 1.5 cm (½-inch) cubes
  • 60 ml (¼ cup) soy sauce (or Tamari for gluten-free)
  • 30 ml (2 tbsp) sesame oil (toasted is best)
  • 1 tbsp rice vinegar (unseasoned)
  • 1 tbsp fresh ginger, finely grated
  • 1 large clove garlic, minced
  • 1 tsp sriracha or other chilli sauce (adjust to taste)
  • ½ tsp black sesame seeds
  • 4 spring onions (scallions), thinly sliced (white and green parts separated)
  • 1 large Hass avocado, diced
  • 120 g (¾ cup) edamame, shelled (fresh or frozen/thawed)
  • ½ English cucumber, sliced thinly or diced
  • 1 sheet Nori seaweed, toasted and cut into thin strips (or crumbled)
  • Optional: Toasted macadamia nuts, chopped
  • Optional: A drizzle of Kewpie mayonnaise or spicy mayo

Instructions:

  1. Rinse the Rice: Place rice in a sieve and rinse under cold running water until the water runs clear. This removes excess starch and is crucial for non-gummy rice.
  2. Cook the Rice: Use your preferred method (rice cooker or stovetop). If using stovetop, combine rice and water, bring to a boil, cover, reduce heat to lowest setting, and simmer for 15 minutes. Turn off the heat and let steam, covered, for another 10 minutes. Do not lift the lid.
  3. Make the Vinegar Mixture: While the rice steams, gently warm the rice vinegar, sugar, and salt in a small pan until the sugar and salt are dissolved. Do not boil.
  4. Season the Rice: Transfer the hot rice to a large bowl. Pour the vinegar mixture evenly over the rice. Using a chopping motion with a wooden spatula, gently fold and separate the rice grains. Avoid smashing the grains.
  5. Cool the Rice: Fan the rice until it reaches body temperature. Cover with a damp cloth until ready to assemble.
  6. Prep the Tuna: Using your sharpest knife, cut the sashimi-grade tuna into even 1.5 cm (½-inch) cubes. Place the tuna in a medium non-reactive bowl.
  7. Whisk the Marinade: In a separate small bowl, whisk together the soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, sriracha, and black sesame seeds.
  8. Marinate: Pour the marinade over the tuna cubes. Add the white parts of the sliced spring onions. Gently fold everything together to coat the tuna completely.
  9. Chill and Rest: Cover the bowl and refrigerate for a minimum of 30 minutes, and no longer than 2 hours.
  10. Prepare Toppings: Chop the avocado, slice the cucumber, and prepare all remaining garnishes.
  11. Build the Bowl: Divide the seasoned rice evenly between four deep serving bowls.
  12. Add the Poke: Spoon the marinated tuna (and a generous drizzle of the remaining marinade sauce) over the rice in the centre of each bowl.
  13. Garnish: Artfully arrange the fresh toppings (edamame, cucumber, avocado) around the poke. Finish with the green parts of the spring onions and the Nori strips.
  14. Serve Immediately: Enjoy chilled, ensuring the contrast of warm rice and chilled tuna.