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.
Ingredients
4 Servings
2
1½
2
3
3
½
¼
1
¼
1
2
¼
2
1
¼
1
¾
1
Preparation
Step 1
Rinse and drain rice in a fine-mesh sieve several times until water runs clear. Let sit 30 minutes.
Step 2
Combine rice and 2 cups water in a medium saucepan, season lightly with salt, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender, 18–22 minutes. Remove from heat and let sit 10 minutes. Fluff with a fork; keep warm.
Step 3
Meanwhile, soak hijiki in ½ cup cold water in a small bowl until rehydrated and softened, 30–35 minutes. Drain and mix in a clean small bowl with 1 Tbsp. mirin, 1 Tbsp. soy sauce, and ½ tsp. sesame seeds; let sit 5 minutes. Drain.
Step 4
Whisk vinegar, sugar, 1 ½ tsp. kosher salt, and 2 Tbsp. water in another small bowl. Toss cucumber with a pinch of salt in another bowl and squeeze to expel excess water. Add cucumber and jalapeño to brine and let sit at least 10 minutes and up to 1 hour to pickle.
Step 5
Soak scallions in a medium bowl of cold water until they begin to curl, about 10 minutes. Drain and squeeze dry.
Step 6
Combine citrus juice, white soy sauce, oil, remaining 2 Tbsp. mirin, and remaining 2 Tbsp. soy sauce in another small bowl; set ponzu aside.
Step 7
Whisk mayonnaise and chili paste in a final small bowl to combine; set spicy mayo aside.
Step 8
Toss tuna, hijiki, drained pickles, scallions, and ponzu in a large bowl; season with salt.
Step 9
Just before serving, toss avocado into tuna mixture. Divide rice among bowls and top with tuna mixture, a dollop of spicy mayo, more sesame seeds, and some tobiko, if using.
Leave a Review
Reviews (12)
Back to TopGreat recipe!
Anonymous
Washington DC
5/22/2020
I agree with the other reviewer that its more ceviche than poke would not recommend.
Anonymous
seattle, WA
3/29/2020
Terrible recipe - way too sour and salty with separate marinate for tuna, hijiki, cucumber / jalapeno.. Agree with the other review. Must stick with the 'serious eat' recipe instead. And, ingredient list had no ponyu and yet the cooking method has it.. inconsistent information.
California
1/16/2020
I've made this twice in two weeks and it's a new household favorite! I'm seriously surprised there are not more reviews on this. I used sushi-grade tuna from Whole Foods. I do think some of the steps are labor-intensive - not sure the scallions need soaking, or the cucumbers need to be salted separately, so will try shortcuts the next time. I could not find chili paste so I used Sriracha, which makes great spicy mayo. I skipped the tobiko. Last time I used regular tamari and then found some white shoyu on Amazon.com, tastes great either way. Can't wait for leftovers for lunch tomorrow - last time it tasted just as great the next day!
Anonymous
Boulder, CO
9/25/2019
I followed the recipe and...the citrus juice makes this dish more like a ceviche than a poke. Way too much knifework as well on the scallions, cucumber, jalapeno on top of all the diced tuna. I won't stray from the serious eats recipe ever again.
acardamone
Eugene, OR
6/15/2019
This was bonkers, that's really all there is to say! All the ingredients were easy to find at the local Korean supermarket and every element was so flavorful and came together so well - I can't wait for leftovers! The hijiki really adds such a beautiful briny umami note - when first rehydrating it's a bit powerful but the mirin wash really tames it and boy does it do wonders in here! I made a little bit bigger batch of the cucumber / jalapeño quick pickles too so I can do round 2 later this week! I was cooking for a non-fish eater and made this exactly as listed, but omitted the tuna, and instead topped with BA's Sesame Soy Watermelon Poke and it was seriously amazing. I never thought I'd be writing that but it really knocked it outta the park! Round 2 with tuna later this week!
kmarxmarx
chicago, il
6/10/2019