Spicy Tuna Poke

Ingredient Spotlight

sashimi-grade ahi tuna, trimmed

“Sashimi-grade” (or “sushi-grade”) ahi refers to very fresh yellowfin or bigeye tuna handled and often flash-frozen to standards intended to be safe to eat raw; the label isn’t strictly regulated, so buy from a reputable fishmonger. It has a clean, meaty texture and a mild, rich flavor ideal for raw preparations. Find it at quality fish markets, Japanese/Asian groceries, or supermarket sushi counters; if you can’t get true sashimi-grade fish, substitute with another sushi-grade fish like salmon, or use seared (cooked) tuna instead.

Ingredient Spotlight

cooked short-grain sushi rice (optional, warm)

Short-grain sushi rice (Japanese Japonica/Calrose-style) is stickier and plumper than long-grain rice, with a mildly sweet, starchy flavor that helps it hold together for sushi bowls and rolls. It’s typically seasoned with rice vinegar, sugar, and salt when used for sushi. You can find it in the rice aisle of major supermarkets or at Asian markets; a good substitute is Calrose or another short- to medium-grain rice—avoid long-grain varieties as they won’t stick properly.

Ingredient Spotlight

toasted sesame oil

Toasted sesame oil is made from roasted sesame seeds and has an intense, nutty aroma and flavor used primarily as a finishing or flavoring oil in East Asian cooking. A little goes a long way—use sparingly for dressings, marinades, or drizzling. It’s widely available in supermarkets and Asian stores; if you don’t have it, substitute with untoasted (light) sesame oil plus a small amount of toasted sesame seeds, or use a mild nut oil like walnut oil for a similar toasty note.