📖 Instructions

1. Begin by preparing the sushi rice: Rinse 1 1/2 cups of sushi rice under cold water until the water runs clear. This typically takes about 3-4 rinses. This step removes excess starch and ensures the rice cooks up fluffy, not sticky.
2. Cook the rice: In a rice cooker (or a pot), combine the rinsed rice with 1 3/4 cups of water. If using a rice cooker, simply press start. If using a pot, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18 minutes, or until all the water is absorbed. Resist the urge to peek—keeping the lid on is crucial for even cooking!
3. Prepare the rice seasoning: In a small bowl, whisk together 3 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt until the sugar and salt are completely dissolved. This mixture is what gives sushi rice its signature tangy flavor.
4. Season the rice: Once the rice is cooked, gently transfer it to a large bowl. While the rice is still warm, drizzle the vinegar mixture over the top. Use a rice paddle or a wooden spoon to gently fold the seasoning into the rice. Be careful not to mash the rice; you want to maintain its individual grains.
5. Cool the rice: Spread the seasoned rice out evenly in the bowl and let it cool to room temperature. This step is important because warm rice will wilt the fresh ingredients in the poke bowl.
6. Prepare the tuna: While the rice is cooling, cut 1 pound of sushi-grade tuna into 1/2-inch cubes. Ensure the tuna is very fresh and has been properly handled to avoid any food safety concerns.
7. Make the spicy marinade: In a medium bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of sriracha (or more, to taste), 1 teaspoon of grated ginger, and 1 clove of minced garlic. This marinade will infuse the tuna with a delightful balance of savory, spicy, and aromatic flavors.
8. Marinate the tuna: Add the cubed tuna to the marinade and gently toss to coat. Cover the bowl and refrigerate for at least 15 minutes, or up to 30 minutes. Marinating the tuna for too long can make it mushy, so keep an eye on the clock.
9. Prepare the mango salsa: While the tuna is marinating, dice 1 ripe mango, 1/2 red bell pepper, and 1/4 red onion into small, uniform pieces. In a separate bowl, combine the diced mango, bell pepper, and red onion with 2 tablespoons of chopped cilantro, 1 tablespoon of lime juice, and a pinch of salt. Gently toss to combine. The sweetness of the mango pairs perfectly with the slight heat of the marinade.
10. Assemble the poke bowls: Divide the cooled sushi rice among four serving bowls. Top each bowl with the marinated tuna, followed by a generous spoonful of mango salsa.
11. Add toppings: Sprinkle each bowl with 2 tablespoons of toasted sesame seeds, 1/4 cup of thinly sliced green onions, and 1/4 avocado sliced. Feel free to add other toppings like seaweed salad, edamame, or pickled ginger to suit your taste.
12. Serve immediately: Serve the spicy tuna poke bowls with mango salsa immediately. Garnish with a lime wedge for an extra burst of citrus flavor. Enjoy every bite of this refreshing and flavorful dish!