Tuna poke bowl

Tuna Poke Bowls


  • 2 cups short-grain sushi rice
  • 1½ teaspoons salt
  • 3 tablespoons dried hijiki seaweed
  • 2 tablespoons mirin
  • 1 tablespoon soy sauce, divided
  • ½ teaspoon sesame seeds
  • ¼ cup rice wine vinegar
  • 1 tablespoon sugar
  • ½ English cucumber, thinly sliced
  • 1 jalapeño, thinly sliced
  • 2 scallions, thinly sliced
  • ½ cup pineapple, diced
  • 1 avocado, pitted, peeled and diced
  • 1 pound sushi-grade tuna, cut into ½-inch pieces
  • 2 tablespoons lime juice
  • 2 tablespoons lemon juice
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons mirin
Spicy mayo
  • ¼ cup Mayonnaise
  • 1 tablespoon chili paste (sambal oelek)


Cook the rice according to the package directions either on the stovetop or in a rice cooker. Let it cool slightly. The rice does not need to be hot-hot when served.

Meanwhile, rehydrate the seaweed in a ½ cup of cold water for about 30 minutes. Drain and mix it with the tablespoon of mirin, tablespoon of soy sauce and sesame seeds. Set it aside.

In a medium bowl, whisk together the vinegar, sugar, salt and 2 tablespoons of water. Add the cucumber and jalapeño and let it pickle for 10 minutes to 1 hour.

For the ponzu, combine the citrus juices, soy, oil and mirin in a small bowl.

Combine the mayonnaise and chili paste in another small bowl.

Toss the tuna and scallions with ½ of the ponzu. Season lightly with a bit more salt.

To Serve:

Divide the warm rice among four bowls. Top it with the tuna mixture, pickled cucumbers, avocado, pineapple and hijiki. Drizzle it with additional ponzu and some of the spicy mayo. Enjoy!


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