Tuna Poke Bowl

Using an extremely sharp knife, cut the ahi tuna against the grain into uniform 2cm cubes. Use a single slicing motion — do not saw back and forth, which tears the flesh and damages the texture. Keep the tuna cold until the moment of mixing; place the cubed pieces on a plate in the refrigerator if working ahead. Uniformity of cut is important both aesthetically and for consistent marination.

In a bowl, combine soy sauce, sesame oil, green onions, sesame seeds, and sriracha. Taste the marinade on its own — it should be salty, nutty, and have a pleasant background heat. Add the cold tuna cubes and fold gently using a rubber spatula. Do not stir aggressively. Marinate for 10-15 minutes in the refrigerator. Do not exceed 20 minutes — the soy will begin to cure the tuna, changing its texture from silky to firmer and darkening the color.

Divide warm rice between bowls and pack it into a smooth mound on one side. Spoon the marinated tuna over half the rice. Fan avocado slices on the opposite side. Place cucumber alongside. Drape a few strips of nori over the tuna. Drizzle any remaining marinade from the bowl over everything. The temperature contrast of warm rice and cold tuna is an essential part of the dish — the rice warms the tuna from below as you eat.