Poke Bowl

cooking.nytimes.com

Denise

subheading: FOR THE POKE:

¼ cup soy sauce, plus more as needed

2 teaspoons toasted sesame oil

2 tablespoons mirin or rice vinegar, or a combination of both, plus more as needed

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 ½-inch cubes

1 scallion, thinly sliced

2 teaspoons sesame seeds

subheading: FOR THE RICE:

1½ cups sushi or Calrose rice

¼ cup rice vinegar

1½ tablespoons granulated sugar

1 teaspoon kosher salt (such as Diamond Crystal)

subheading: FOR THE SPICY MAYONNAISE:

⅓ cup Kewpie mayonnaise, or regular mayonnaise

Sriracha or hot sauce of choice, to taste

subheading: FOR THE TOPPINGS:

½ cup store-bought seaweed salad

½ cup shelled and cooked edamame

1 small ripe avocado, chopped

1 mango, diced into ½-inch cubes

1 Persian cucumber, sliced or diced

1 scallion, thinly sliced

2 radishes, thinly sliced

Pickled ginger, to taste

Furikake, to taste

Directions at cooking.nytimes.com

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