Poke Salad

Rinse 300g dry short-grain sushi rice under cold running water for 1 minute until the water runs nearly clear. Combine rinsed rice and 450ml cold water in a small rice cooker or lidded saucepan, bring to a rolling boil over medium-high heat (190°C/375°F stovetop), then reduce heat to the lowest simmer setting (~90°C/195°F), cover tightly, and cook for 15 minutes without lifting the lid. Remove from heat and let rest, covered, for 5 minutes to fluff, then spread on a baking sheet to cool to room temperature (about 10 minutes).

While the rice cooks and cools, steam 100g shelled edamame over 2cm of boiling water in a lidded pot for 3 minutes, then drain and plunge into ice water for 2 minutes to cool completely and set its bright green color. Next, prepare the poke dressing: in a medium glass mixing bowl, whisk together 60ml low-sodium soy sauce, 30ml toasted sesame oil, 15ml unseasoned rice vinegar, 30g Kewpie mayonnaise, 15g sriracha, and the white/light green parts of the sliced scallions until completely smooth, with no visible lumps of mayonnaise.

Pat 450g sushi-grade ahi tuna dry with paper towels, then cut into uniform 1cm (1/2 inch) cubes with a sharp, thin-bladed knife. Add the cubed tuna to the bowl of dressing, toss gently with a silicone spatula to coat every piece evenly, then let it marinate in the refrigerator at 4°C (39°F) for 8 minutes to absorb flavor—do not marinate longer than 10 minutes, as the vinegar acid will cure the fish and make it tough and dry.

Once the rice is fully cooled to room temperature, divide it evenly between 4 wide, shallow serving bowls, using the back of a spoon to press it gently into a loose, even 2cm (3/4 inch) thick layer across the bottom of each bowl. Do not pack the rice tightly, as this will make the finished salad texture too dense and heavy.

Top the rice base in each bowl with equal portions of the marinated ahi tuna, cooled steamed edamame, 150g diced seeded cucumber, 150g cubed avocado, and 100g cubed mango, arranging each ingredient in small separate sections for visual appeal rather than mixing them into the rice.

Garnish each bowl with an equal sprinkle of the reserved dark green scallion tops, 10g toasted white sesame seeds, and thin 2mm strips of roasted nori cut with kitchen scissors. Serve immediately, with optional extra sriracha on the side, for the freshest texture and best flavor.