Ahi Poke Bowl

Method

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1. Season the warm rice with the rice vinegar, sugar and salt, folding gently with a paddle. Cool to room temperature.

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2. Soak the sliced sweet onion in cold water for 10 minutes, then drain and pat dry. This takes the sharp edge off without losing the crunch.

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3. Pat the tuna completely dry and check it over for any sinew.

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4. Cut it into even 2 cm cubes with a very sharp knife, slicing against the grain of the flesh.

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5. Whisk the soy sauce, sesame oil, rice vinegar, sugar, ginger and chilli flakes together.

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6. No more than 15 minutes before serving, fold the tuna gently with the dressing, onion, spring onions and sesame seeds.

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7. Divide the seasoned rice between four bowls.

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8. Spoon the poke over one section of each bowl and arrange the avocado, cucumber and edamame around it.

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9. Finish with pickled ginger, nori strips and a drizzle of sriracha mayonnaise, and serve immediately.

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Chef’s Tips

• Buy tuna from a fishmonger you trust and tell them it is for eating raw. Previously frozen fish is safer and often better.
• Dress it late. Fifteen minutes is the ceiling before the soy starts curing the surface.
• Keep the fish very cold right up to the moment of cutting.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• A cold Japanese lager or a dry Riesling
• Miso soup
• Seaweed salad

Storage & Reheating

Eat within an hour of dressing. Undressed tuna keeps 1 day refrigerated; the rice keeps 2 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.