Poke Bowls

by Katie Chin, Tastemaker in Residence

Ingredients

Sushi Rice:

1 cup (200 g) raw sushi rice

¼ tsp salt

1 ½ Tbsp rice vinegar

2 tsp sugar

Sriracha Mayo:

3 Tbsp mayo

1 Tbsp Sriracha sauce

Poke:

6 Tbsp soy sauce or tamari

2 Tbsp oil

1 Tbsp dark sesame oil

2 Tbsp honey

1 Tbsp sriracha sauce

1 tsp fresh minced ginger

2 green onions (scallions), white and green parts, finely chopped

1 pound (453 g) sushi-grade ahi tuna, diced into ¼-in (6.3 mm)pieces

1 avodaco, diced

Toasted black and/or white sesame seeds

Additional toppings such as:

Diced cucumber

Edamame

Chopped scallions

Diced mango

Diced pineapple

Seaweed salad

Sliced jalapeno pepper

Crispy garlic or onions

Furikake

Pickled Ginger

Instructions

1. Make the sushi rice:  Rinse the rice in a strainer until the water runs clear. Bring 1 ½ cups (375 ml) water, the rice and 1/4 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Let sit, covered, 10 minutes.

2. Combine the vinegar, sugar and 1 teaspoon salt in a small microwave-safe bowl and microwave until the sugar is dissolved, 30 seconds to 1 minute.  Still and allow to cool.  Transfer the rice to a large bowl with a wooden spoon.   Stir the vinegar mixture into the cooked rice.  Stir continuously for about 2 minutes and allow the rice to dry as it cools.  Bring rice to room temperature.

3. Make the sriracha mayo:  Whisk together the mayonnaise and sriracha in a small bowl and and set aside.

4. In a medium bowl, whisk together the soy sauce, canola oil, sesame oil, honey, sriracha sauce, ginger, scallions and sesame seeds. Add the tuna and toss to coat.  Let the mixture sit in the fridge for at least 15 minutes or up to 1 hour.

5. Divide sushi rice evenly among 4 bowls.  Top with tuna poke, avocado dices and desired toppings. Drizzle with Sriracha Mayo and serve.