To make this recipe gluten-free, use Tamari instead of regular soy sauce.
1. The Tuna
Use quality fish from a source you trust. To make four bowls, buy ¾ lb. tuna (avoid bluefin in favor of sustainably caught albacore or skipjack) and cut into ½” pieces. (If you don’t eat raw fish, use cooked salmon.)
You don’t have to take a food-service safety seminar to serve uncooked tuna at home. Just keep these tips in mind. First, when shopping, look for the term “Sushi Grade”: It either means that the fish is impeccably fresh, or that it’s been deep-frozen to kill bacteria. (Don’t balk at frozen; even fancy sushi spots in Tokyo serve it.) When in doubt, ask your fishmonger if he’d eat it raw. Once home, remove the fish from its packaging, pat it dry, wrap in plastic, then chill, ideally below 40°. (Try refrigerating the wrapped fish on a bed of ice.) Finally, when it comes to slicing, follow these steps:
a. On a clean cutting board—important, as fish picks up “off” flavors—use a sharp knife to slice your 1″-thick slab of tuna against the grain into ½”-thick pieces.
b. Stack three pieces on top of one another and slice lengthwise so that you have long, thin strips. Repeat with remaining pieces of tuna.
c. Align a few strips and carefully slice crosswise into a neat ½” dice. If not dressing for poké immediately, cover and chill until ready to serve.
2. The Seaweed
Plump strands of marinated seaweed add oceanic depth to every bite. Rehydrate 2 Tbsp. dried hijiki (seaweed) in ½ cup cold water until softened, 30–35 minutes. Drain and mix with 1 Tbsp. mirin, 1 Tbsp. soy sauce, and ½ tsp. sesame seeds. Let sit 5 minutes, then drain.
3. The Pickles
Silky tuna needs a crunchy counterpart. Whisk ¼ cup unseasoned rice vinegar, 1 Tbsp. sugar, 1 ½ tsp. salt, and 2 Tbsp. water in a bowl. Slice ¼ English cucumber into half-moons, toss with a pinch of salt, and squeeze to expel water. Add to brine with 1 sliced jalapeño. Let sit 10–60 minutes; drain.
4. The Rice
Warm, fluffy rice makes it a meal. Cook 2 cups sushi rice in lightly salted water according to directions. Serve warm.
5. The Dressing
A bright ponzu sauce is key to getting the ingredients to play nicely. Combine ¼ cup mixed citrus juice (such as lime, lemon, and grapefruit), 2 Tbsp. soy sauce, 2 Tbsp. white (or more regular) soy sauce, 2 Tbsp. mirin, and 1 tsp. toasted sesame oil in a small bowl.
6. The Assembly
Toss together tuna, seaweed, pickles, and ponzu sauce. Divide rice and tuna mixture among bowls, then go topping crazy. We like thinly sliced scallion greens, diced avocado, sesame seeds, and a spoonful of tobiko. To get the spicy-tuna-roll effect, mix some sambal oelek into mayonnaise and add a dollop to each bowl.
1. The Tuna
Use quality fish from a source you trust. To make four bowls, buy ¾ lb. tuna (avoid bluefin in favor of sustainably caught albacore or skipjack) and cut into ½” pieces. (If you don’t eat raw fish, use cooked salmon.)
You don’t have to take a food-service safety seminar to serve uncooked tuna at home. Just keep these tips in mind. First, when shopping, look for the term “Sushi Grade”: It either means that the fish is impeccably fresh, or that it’s been deep-frozen to kill bacteria. (Don’t balk at frozen; even fancy sushi spots in Tokyo serve it.) When in doubt, ask your fishmonger if he’d eat it raw. Once home, remove the fish from its packaging, pat it dry, wrap in plastic, then chill, ideally below 40°. (Try refrigerating the wrapped fish on a bed of ice.) Finally, when it comes to slicing, follow these steps:
a. On a clean cutting board—important, as fish picks up “off” flavors—use a sharp knife to slice your 1″-thick slab of tuna against the grain into ½”-thick pieces.
b. Stack three pieces on top of one another and slice lengthwise so that you have long, thin strips. Repeat with remaining pieces of tuna.
c. Align a few strips and carefully slice crosswise into a neat ½” dice. If not dressing for poké immediately, cover and chill until ready to serve.
2. The Seaweed
Plump strands of marinated seaweed add oceanic depth to every bite. Rehydrate 2 Tbsp. dried hijiki (seaweed) in ½ cup cold water until softened, 30–35 minutes. Drain and mix with 1 Tbsp. mirin, 1 Tbsp. soy sauce, and ½ tsp. sesame seeds. Let sit 5 minutes, then drain.
3. The Pickles
Silky tuna needs a crunchy counterpart. Whisk ¼ cup unseasoned rice vinegar, 1 Tbsp. sugar, 1 ½ tsp. salt, and 2 Tbsp. water in a bowl. Slice ¼ English cucumber into half-moons, toss with a pinch of salt, and squeeze to expel water. Add to brine with 1 sliced jalapeño. Let sit 10–60 minutes; drain.
4. The Rice
Warm, fluffy rice makes it a meal. Cook 2 cups sushi rice in lightly salted water according to directions. Serve warm.
5. The Dressing
A bright ponzu sauce is key to getting the ingredients to play nicely. Combine ¼ cup mixed citrus juice (such as lime, lemon, and grapefruit), 2 Tbsp. soy sauce, 2 Tbsp. white (or more regular) soy sauce, 2 Tbsp. mirin, and 1 tsp. toasted sesame oil in a small bowl.
6. The Assembly
Toss together tuna, seaweed, pickles, and ponzu sauce. Divide rice and tuna mixture among bowls, then go topping crazy. We like thinly sliced scallion greens, diced avocado, sesame seeds, and a spoonful of tobiko. To get the spicy-tuna-roll effect, mix some sambal oelek into mayonnaise and add a dollop to each bowl.
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