Ahi Tuna Poke Bowls

Step 1

Transfer the rice to the rice cooker’s inner cooking pan. To rinse the rice, cover the rice with warm water, give it a good jostle with your hands to agitate the dust off the rice’s surface, then carefully drain the water. Repeat rinsing until the water runs clear – this takes a good minute or two; be patient! (Learn more! ⇢ How to Properly Wash Rice.)

Step 2

Following the ratios provided in the manufacturer’s directions, add water to the inner cooking pan. Place the inner cooking pan in the rice cooker & cook according to the manufacturer’s directions. Once the rice is done, let it steam & rest for 5-10 minutes before serving.

Step 3

Meanwhile, as the rice cooks, prepare the poke. In a medium bowl, combine the cubed tuna, sliced sweet onion & green onion, ogo or limu (if using), shoyu, toasted sesame oil, Hawaiian sea salt, inamona or macadamia nuts, toasted sesame seeds, & crushed red pepper. Gently stir, combining the ingredients well. Cover & transfer to the refrigerator to marinate for at least 1 hour. (Learn more! ⇢ Mom’s Shoyu Ahi Poke Recipe.)

Step 4

Use a rice paddle to portion the rice into individual bowls. Be sure to use the paddle to scrape the rice out of the pot rather than digging it – doing so compacts the rice & we want our poke bowl rice to be nice & light! Spoon the chilled poke over the rice, along with toppings of choice. Enjoy!