Ingredients:

  • 150g (3/4 cup) Short-Grain Sushi Rice
  • 240ml (1 cup) Cold Water
  • 1 tbsp Rice Vinegar (unseasoned)
  • 1 tsp Caster Sugar (Fine sugar)
  • 1/2 tsp Fine Sea Salt
  • 450g (1 lb) Sushi-Grade Ahi Tuna Steak
  • 60ml (4 tbsp) Low-Sodium Soy Sauce
  • 30ml (2 tbsp) Toasted Sesame Oil
  • 1 tbsp Fresh Ginger, grated
  • 1 Clove Garlic, minced
  • Juice of 1/2 Lime (approx. 1 tbsp)
  • 1 tsp Sriracha or Chili Garlic Sauce
  • 1/4 tsp Flaky Sea Salt
  • 50g (1/4 cup) Red Onion, very finely diced
  • 1 Green Onion (Scallion), white and light green parts only, thinly sliced
  • 2 Ripe Avocados, diced (medium cubes)
  • 1 tbsp Fresh Cilantro (Coriander), chopped
  • 1/2 tsp Black and White Sesame Seeds
  • Wasabi Paste (for serving)
  • Pickled Ginger (for serving)

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear. Drain well.
  2. Combine rice and 1 cup of cold water in a saucepan. Bring to a boil, then immediately reduce heat to the lowest setting, cover tightly, and simmer for 12–15 minutes until all water is absorbed. Do not lift the lid during cooking.
  3. Remove from heat and let sit, covered, for 10 minutes.
  4. In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved. Transfer the hot rice to a shallow dish, drizzle with the seasoned vinegar mixture, and gently fold with a spatula until combined. Let the rice cool to room temperature.
  5. Using a very sharp knife, cut the Ahi tuna into consistent 1 cm (3/8-inch) cubes.
  6. In a medium bowl, whisk together all the marinade ingredients: soy sauce, sesame oil, grated ginger, minced garlic, lime juice, Sriracha, and salt.
  7. Add the cubed tuna, diced red onion, and sliced green onion to the marinade. Gently fold everything together until the tuna is evenly coated. Cover the bowl and refrigerate for a minimum of 20 minutes (up to 45 minutes).
  8. Prepare your serving plates. Place a plating ring (metal mold, 3-inch is recommended) in the center of the first plate.
  9. Fill the bottom third of the ring with the seasoned sushi rice. Press down very gently with the back of a spoon to create a flat, firm base.
  10. Add a layer of diced avocado over the rice, filling the middle third of the ring. Gently press to compact.
  11. Top the stack with the marinated poke mixture, filling the ring completely. Lightly tamp down the poke mixture. Gently lift the plating ring straight up to reveal the stack. Repeat for the remaining servings.
  12. Sprinkle the top of each stack with chopped cilantro and a mix of black and white sesame seeds. Serve immediately with a side of pickled ginger and wasabi paste.