Ingredients:

  • 1 1/2 cups sushi rice (uncooked) / 270 g
  • 1 3/4 cups water (for stovetop) / 420 ml (adjust per rice package)
  • 3 tbsp rice vinegar / 45 ml
  • 1 tbsp sugar / 12 g
  • 1 tsp fine salt / 6 g
  • 12 oz sashimi-grade tuna or salmon (firm, sushi-grade) / 340 g — cut into 1/2-inch (1–1.5 cm) cubes
  • 1 tbsp light soy sauce / 15 ml
  • 1 tbsp sesame oil / 15 ml
  • 1 tsp finely grated ginger
  • 1 small clove garlic, minced (optional)
  • 1 tsp toasted sesame seeds / 3 g
  • 1/2 tsp crushed red pepper or 1 tsp togarashi (optional, for extra heat)
  • 3 tbsp mayonnaise / 45 g (preferably Japanese mayo like Kewpie)
  • 1 tbsp sriracha / 15 ml (adjust to taste)
  • 1/2 tsp gochujang (optional, for deeper chili flavor)
  • 1 tsp lime juice / 5 ml
  • Pinch salt
  • 1/2 medium cucumber, seeded and thinly sliced / ~100 g
  • 2 tbsp rice vinegar / 30 ml
  • 1 tsp sugar / 4 g
  • Pinch salt
  • 1/2 ripe avocado, sliced / ~70–100 g
  • 2 scallions, thinly sliced
  • 1 small carrot, julienned (optional)
  • 1 sheet nori, cut into thin strips (optional)
  • 1–2 tbsp furikake or toasted sesame seeds
  • 1–2 tsp toasted sesame oil (for finishing)
  • 1 lime wedge per bowl (for serving)

Instructions:

  1. Rinse sushi rice under cold water until water runs clear; drain.
  2. Cook rice per rice-cooker instructions or in a saucepan with 1 3/4 cups water until absorbed; let rest 10 minutes.
  3. Warm 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved; fold into hot rice and cool slightly.
  4. Whisk 2 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt; toss with sliced cucumber and set 5–10 minutes for quick pickles.
  5. Make spicy mayo: whisk 3 tbsp mayonnaise, 1 tbsp sriracha, 1/2 tsp gochujang (if using), 1 tsp lime juice and a pinch of salt; adjust heat to taste.
  6. In a separate bowl, combine 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger, minced garlic (optional), 1 tsp toasted sesame seeds and crushed red pepper or togarashi (if using) to make the poke marinade.
  7. Pat fish dry with paper towels, cut into uniform 1/2-inch cubes, and gently toss with the marinade; refrigerate 10–20 minutes or serve immediately for firmer texture. Taste and adjust seasoning.
  8. Divide warm sushi rice between bowls, arrange marinated fish atop rice, and add pickled cucumber, avocado slices, julienned carrot, scallions, and nori strips as desired.
  9. Drizzle spicy mayo and a few drops of toasted sesame oil over each bowl; sprinkle furikake and additional toasted sesame seeds; serve with lime wedges.
  10. Serve immediately. Key cues: rice should be glossy and slightly sticky with distinct grains; use only fresh sashimi-grade fish and keep it cold until serving.