01 -
Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker with 2 cups of water. Once cooked, transfer the rice to a large mixing bowl. In a small saucepan, combine 2 tablespoons of rice vinegar and 2 tablespoons of mirin. Heat gently until the mixture is warm and the sugar is dissolved. Drizzle the vinegar mixture over the cooked rice and gently fold it using a rice paddle or spatula until well combined. Allow the rice to cool to room temperature.
02 -
Cut the sashimi-grade tuna into bite-sized cubes and place them in a mixing bowl. In a small bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey or agave, and 1 tablespoon of sesame oil to make the marinade. Pour the marinade over the tuna cubes and gently toss to coat. Allow the tuna to marinate for at least 15 minutes in the refrigerator.
03 -
Peel and dice the mango, cucumber, and red onion into small bite-sized pieces. Finely chop the jalapeno, removing seeds for less heat if desired. Combine all the chopped ingredients in a mixing bowl and toss gently to combine.
04 -
Divide the cooled sushi rice among serving bowls. Top each bowl of rice with a portion of the marinated tuna. Add a generous serving of the mango cucumber salad to the tuna. For added flavor and texture, garnish the poke bowls with sliced green onions, chopped cilantro, and a sprinkle of furikake. Serve immediately.