Name: Tuna Poke
Yield: 4 Servings
Ingredients: 2 cups short-grain sushi rice; 1½ teaspoons kosher salt, plus more; 2 tablespoons dried hijiki (seaweed); 3 tablespoons mirin, divided; 3 tablespoons soy sauce, divided; ½ teaspoon sesame seeds, plus more for serving; ¼ cup unseasoned rice vinegar; 1 tablespoon sugar; ¼ English hothouse cucumber, sliced in half lengthwise, sliced crosswise into half-moons; 1 jalapeño, thinly sliced; 2 scallions, thinly sliced; ¼ cup mixed fresh citrus juice (such as lime, lemon, and grapefruit); 2 tablespoons white soy sauce or soy sauce; 1 teaspoon toasted sesame oil; ¼ cup mayonnaise; 1 tablespoon hot chili paste (such as sambal oelek); ¾ pound highest-quality fresh tuna, cut into ½-inch pieces; 1 avocado, chopped; Tobiko (for serving; optional)

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Alex Lau

The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you.

Recipe notes

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