Spicy Tuna Poke Bowl

Ingredient Spotlight

Cooked short-grain (sushi) rice

Short-grain sushi rice is a Japonica variety commonly used in Japanese cooking; when cooked it becomes sticky and slightly sweet, which helps it hold together in sushi and bowls. Its texture and mild flavor differ from long-grain rices, so it won’t work as a direct substitute in many recipes that need separate, fluffy grains. Find it labeled as “sushi rice” or brands like Nishiki/Calrose at Asian groceries or many supermarkets; if unavailable, use another short- or medium-grain rice (Calrose) rather than long-grain varieties.

Ingredient Spotlight

Ahi (sashimi-grade) tuna, diced

Ahi is a Hawaiian name for yellowfin or bigeye tuna; “sashimi-grade” indicates fish that’s been handled and frozen or kept very fresh for safe raw consumption and has a clean, meaty, mildly sweet flavor with little fishy odor. It’s a specialty item sold at reputable fishmongers, sushi counters, or high-end markets rather than typical grocery counters. If you can’t find sashimi-grade ahi or don’t want raw fish, substitute sushi-grade salmon or hamachi, or use a seared tuna steak cooked briefly on each side.

Ingredient Spotlight

Japanese mayonnaise (or regular mayo)

Japanese mayonnaise (notably Kewpie) is a richer, creamier mayo made with only yolks and often rice or apple cider vinegar, giving it a tangier, slightly sweet, umami-forward taste compared with standard Western mayonnaise. It’s common in Japanese and Korean recipes and is sold in Asian markets or the international aisle of many supermarkets. If you can’t find it, use regular mayo with a splash of rice vinegar and a pinch of sugar (and a little MSG if you want extra umami) as a close substitute.