Tuna Poke Bowl

1. 1
   prep · ~30 min

   Rinse and cook the sushi rice.

   1.Rinse 2 cups sushi rice in cold water until the water runs clear.

   2.Add rice and 2.5 cups water to a rice cooker or saucepan.

   3.Cook until tender — 15 to 20 minutes on the stovetop, or follow the rice cooker settings.

   4.Once cooked, let the rice rest covered for 10 minutes.

   TIPRinsing removes excess starch so the rice stays fluffy and doesn't turn gummy.
2. 2
   mix · ~5 min

   Season the rice with vinegar mixture.

   1.In a small bowl, stir together rice vinegar, sugar, and salt until dissolved.

   2.Gently fold the vinegar mixture into the warm rice using a cutting motion.

   3.Fan the rice while mixing to help it cool to room temperature.

   TIPDon't stir roughly — a gentle folding motion keeps the rice from becoming mushy.
3. 3
   prep · ~5 min

   Cube the tuna and prepare the dressing.

   1.Pat the tuna dry with paper towels and cut into 2 cm cubes.

   2.In a mixing bowl, combine soy sauce, sesame oil, and sriracha.

   3.Add the cubed tuna and toss gently to coat. Let marinate 5 minutes.

   TIPUse the freshest sushi-grade tuna you can find — it's the star of the bowl.
4. 4
   prep · ~5 min

   Slice the toppings.

   1.Slice the avocado into thin wedges.

   2.Slice the cucumber into thin rounds.

   3.Slice the green onions into thin rings.

   4.Cut the nori sheets into thin strips using scissors.
5. 5
   assemble · ~2 min

   Assemble the poke bowls.

   1.Divide the seasoned rice among 4 bowls.

   2.Top each bowl with marinated tuna, avocado, cucumber, and green onion.

   3.Scatter nori strips and sprinkle sesame seeds over the top.
6. 6
   serve

   Serve immediately while the tuna is cool and the rice is room temperature.

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