Ingredients:

  • 1 cup (240g) Short Grain Sushi Rice, rinsed thoroughly
  • 1 ¼ cups (300ml) Cold Water
  • 3 Tbsp (45ml) Unseasoned Rice Vinegar
  • 1 Tbsp (15g) Caster Sugar (Fine Sugar)
  • ½ tsp (2.5g) Salt
  • 1 lb (450g) Sushi-Grade Ahi Tuna, diced into 1-inch (2.5 cm) cubes
  • ½ cup (120ml) Kewpie Mayonnaise (or standard whole egg mayo)
  • 3-4 Tbsp (45-60ml) Sriracha Sauce, adjusted to desired heat level
  • 2 Tbsp (30ml) Soy Sauce (or Tamari for GF)
  • 1 tsp (5ml) Toasted Sesame Oil
  • 1 Tbsp (15ml) Fresh Lime Juice
  • ¼ tsp (1g) Fine Sea Salt
  • 1 medium (150g) Cucumber, diced or sliced thinly
  • 2 medium Avocado, diced just before serving
  • 4 stalks Spring Onion (Scallions), finely sliced, green parts only
  • ½ cup (75g) Edamame, shelled and lightly salted (optional)
  • 2 sheets Nori (Dried Seaweed), cut into fine strips (julienned) or flakes
  • 1 Tbsp (15g) Black Sesame Seeds, toasted for garnish

Instructions:

  1. Wash the Rice: Rinse the sushi rice vigorously in a sieve under cold water until the water runs completely clear. This removes excess starch, preventing gumminess.
  2. Cook the Rice: Combine the rinsed rice and cold water in a rice cooker or heavy saucepan. Cook according to the manufacturer’s instructions (or, if using a pan, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and rest, covered, for 10 minutes).
  3. Season the Rice: While the rice rests, gently warm the rice vinegar, sugar, and salt in a small saucepan until the sugar and salt are fully dissolved (do not boil).
  4. Dress the Rice: Transfer the hot rice to a wide, shallow dish. Pour the seasoning mixture over the rice and gently fold it in using a slicing motion with a spatula. Do not mash. Fan the rice slightly to help it cool quickly to room temperature.
  5. Dice the Fish: Ensure the sushi-grade tuna is thoroughly chilled. Use a very sharp knife to cut the tuna into uniform 1-inch (2.5 cm) cubes.
  6. Whisk the Marinade: In a large bowl, whisk together the mayonnaise, Sriracha, soy sauce, sesame oil, lime juice, and salt until completely smooth and emulsified. Taste and adjust the Sriracha if more heat is desired.
  7. Marinate the Tuna: Gently fold the diced tuna into the spicy marinade until every piece is coated.
  8. Chill (Crucial Step): Cover the bowl and refrigerate the marinated tuna for a minimum of 20 minutes, but no longer than 45 minutes. This chilling time firms the fish and allows the flavours to penetrate.
  9. Prepare Toppings: Dice the avocado, slice the spring onions, julienne the nori sheets, and prepare any other vegetables.
  10. Layer the Bowls: Divide the cooled, seasoned sushi rice evenly among the four serving bowls, pressing it down slightly to form a solid base.
  11. Top and Garnish: Spoon a generous helping of the marinated Spicy Poke mixture over the rice. Arrange the toppings (cucumber, avocado, edamame, etc.) attractively around the fish.
  12. Final Touches: Sprinkle the bowls with sliced spring onion, black sesame seeds, and the shredded nori strips. Serve immediately.