Ahi Poke Bowl

Rinse 450 grams of short-grain sushi rice under cold running water for 2 minutes until water runs nearly clear. Add rice to a rice cooker with 540 ml of cold water, and cook on the standard white rice setting (approximately 20 minutes, cooking temperature 100°C/212°F). Once cooked, gently fold in 30 ml rice vinegar, 4 grams granulated sugar, and 3 grams (1/2 teaspoon) fine sea salt while rice is still hot, then spread in a thin layer on a rimmed baking sheet to cool to room temperature for 10 minutes—do not refrigerate, as this will make rice hard and dry.

Pat 680 grams of fully thawed, sashimi-grade ahi tuna completely dry with paper towels. Use a sharp, sanitized chef’s knife to cut the tuna into uniform 2.5 cm (1-inch) cubes, discarding any dark, stringy bloodline portions as you work. Place cubed tuna in a large, non-reactive glass or stainless steel bowl, and keep chilled in the refrigerator at 4°C/40°F while you prepare the poke sauce.

In a small mixing bowl, whisk together 80 ml low-sodium soy sauce, 30 ml toasted sesame oil, remaining 15 ml (1 tablespoon) rice vinegar, remaining 2 grams (1/2 teaspoon) fine sea salt, and optional 10 ml sriracha for a mild spicy kick until fully combined. Let the sauce rest for 5 minutes at room temperature to allow flavors to meld before using.

Remove the cubed ahi from the refrigerator, pour the prepared poke sauce over the tuna, and add 40 grams (2/3 of the sliced green onions). Gently fold the mixture with a flexible silicone spatula to coat every tuna cube evenly, taking care not to mash the delicate fish flesh. Let the tuna marinate for 8 minutes in the refrigerator—do not marinate longer than 10 minutes, as the soy sauce’s salt will begin to cure the fish and create a tough, mushy texture.

Divide the cooled, seasoned sushi rice evenly between 4 wide, shallow serving bowls (approximately 225 grams of rice per bowl). Lightly press the rice into a gentle, even layer across the bottom of each bowl, and sprinkle 1 teaspoon of furikake seasoning over the rice in each bowl for added umami and crunch.

Divide the marinated ahi tuna (approximately 180 grams per bowl) between the 4 bowls, placing it in one clear section of the rice. Add even portions of diced cucumber, cooled steamed edamame, and sliced avocado to separate sections of each bowl for bright visual contrast. Top each bowl with 1/2 teaspoon of toasted white sesame seeds, the remaining sliced green onions, a 15-gram serving of pickled ginger, and the remaining furikake seasoning before serving immediately.