We love sushi and we love Poke Bowls, so here’s a recipe that combines the best of both. It’s fresh and light and comes together pretty quickly. We made this meal one day while we were housesitting, but it’s very van-friendly too since the only thing that needs cooking is the rice.

Serves 2

Ingredients:

• ½ lb sushi-grade tuna, cut into cubes
• 2 Tbs soy sauce
• 1 Tbs sesame oil
• 1 Tbs rice wine vinegar
• 1 tsp honey
• ½ cup mayo
• 1 Tbs Sriracha
• ½ cucumber, sliced
• 1 small carrot, cut into matchsticks
• 6 radishes, thinly sliced
• 3 scallions, sliced
• Sesame seeds
• Lime wedges
• Cilantro
• 1 cup Sushi rice
• 1 ½ cups water
• ¼ cup rice wine vinegar
• 2 tsp sugar
• ½ tsp fine sea salt

Preparation:

Make your tuna marinade and Sriracha mayo a couple hours before dinner and chill in fridge. For the marinade, add soy sauce, sesame oil, rice wine vinegar, and honey to a medium-sized bowl and whisk until the honey is well-incorporated. Add the tuna and toss until tuna is coated in the marinade. Refrigerate for 2 hours. Separately, mix the mayo and Sriracha, and place in a small Ziploc bag and refrigerate.

To make the sushi rice, place the rice in a small cookpot (with a lid) and rinse the rice 4-5 times in cold water until the water runs clear to remove the excess starch. Add the water and cover. Over a medium heat bring to a low boil, then reduce the heat to a bare simmer and cook for another 15 minutes or until all of the liquid is absorbed and the rice is tender. While the rice is cooking, mix the rice wine vinegar, sugar and salt until the sugar is well-dissolved. Transfer the cooked rice to a large bowl and drizzle with the vinegar mixture. Then using a wooden spatula, gently fold the rice until evenly coated. It should look polished and shiny!

To assemble the poke bowls, place a generous portion of sushi rice in a shallow bowl. Top with the marinated tuna, cucumber, carrots, radishes, and scallions. Using scissors, cut the bottom corner of the Ziploc bag containing the Sriracha mayo, and squeeze over the dish as desired. Sprinkle with sesame seeds, garnish with cilantro, and serve with lime wedges.

Meshiagare!