Step 1

Dice up tuna and toss with poke marinade ingredients in a large bowl. Set aside and let sit for 15-20 minutes in the fridge. To make tuna easier to slice (optional), freeze for 30-60 minutes or so before slicing.

Step 2

Meanwhile, cook rice, water and butter together in a rice cooker. Let cool, then stir in rice vinegar, sugar and salt. Rice can be made up to 2 days in advance and is best served cold.

Step 3

When ready to serve, add tuna poke on top of cool rice and add whatever toppings you desire. Enjoy!