• 2 tablespoons mirin or rice vinegar, or a combination of both, plus more as needed
• 2 teaspoons toasted sesame oil
• 1 teaspoon granulated sugar, plus more as needed
• Crushed red pepper, to taste (optional)
• 1 pound sushi-grade tuna (yellowfin, ahi or bigeye) or salmon, or combination of both, diced into 1/2-inch cubes
• 1 scallion, thinly sliced
• 2 teaspoons sesame seeds
• 1.5 cups sushi or Calrose rice
• 0.25 cup rice vinegar
• 1.5 tablespoons granulated sugar
• 1 teaspoon kosher salt (such as Diamond Crystal)
• 0.33 cup Kewpie mayonnaise, or regular mayonnaise
• Sriracha or hot sauce of choice, to taste
• 0.5 cup store-bought seaweed salad
• 0.5 cup shelled and cooked edamame
• 1 small ripe avocado, chopped
• 1 mango, diced into 1/2-inch cubes
• 1 Persian cucumber, sliced or diced
• 1 scallion, thinly sliced
• 2 radishes, thinly sliced
• Pickled ginger, to taste
• Furikake, to taste
Steps
Step 1Marinate the fish: In a medium bowl, combine the soy sauce, mirin, sesame oil, sugar and crushed red pepper, if using. Add the fish, scallion and sesame seeds, gently tossing to combine. Cover and refrigerate to chill and marinate, for at least 1 hour and up to 24 hours.
Step 2Prepare the rice: In a fine-mesh strainer or bowl, rinse the rice with cold water until the water runs clear, then transfer it to a medium lidded pot or saucepan. Cover with 2 cups of cold water and soak for 15 minutes. Stir and bring the rice to a boil over medium-high heat. Reduce heat to low, cover and cook until the grains are tender and the water has absorbed, 15 to 20 minutes, depending on the rice. Remove from the heat and let stand, covered, for 10 minutes. (Alternatively, use a rice cooker.)
Step 3Meanwhile, combine the vinegar, sugar and salt for the rice in a small saucepan over medium heat. Simmer, stirring, until the sugar and salt dissolve, about 3 minutes. When the rice is ready, transfer it to a large mixing bowl. Pour the vinegar mixture evenly on top and gently fold it into the rice. Set aside to cool to room temperature, about 30 minutes. (The rice can be prepared up to three days in advance and stored covered in the refrigerator.)
Step 4In a small bowl, combine the mayonnaise and sriracha, to taste. Remove the poke from the fridge, taste and season with mirin, sugar and crushed pepper, if needed. Set up a poke bowl bar with the poke, rice, toppings of choice and spicy mayo.
