Spicy Ahi Poke Bowl

Rinse 2 cups of rice in a fine mesh strainer under cold running water until the water runs mostly clear. This step removes excess starch and helps the rice cook up fluffy instead of sticky. Transfer the rinsed rice to a medium saucepan with 4 cups of water. Place the pot over medium heat and bring it to a gentle boil, then reduce the heat to low, cover with a lid, and let it simmer until the rice is tender and the liquid is absorbed, about 15 to 18 minutes. Remove from the heat and allow the rice to sit covered for 5 minutes before fluffing with a fork. The grains should feel soft and separate easily.

In a medium mixing bowl combine the soy sauce, rice vinegar, sesame oil, crushed red pepper flakes, sliced green onions, and sesame seeds. Use a spoon or small whisk to stir the mixture until the ingredients are evenly blended and fragrant. The marinade should smell slightly nutty from the sesame oil and savory from the soy sauce. If the mixture smells too sharp or salty, simply add a few more sliced green onions to soften the flavor.

Add the cubed sushi grade ahi tuna to the bowl with the marinade. Using a rubber spatula or spoon, gently fold the tuna into the sauce until each cube is lightly coated. Move slowly so the cubes keep their shape and remain smooth and glossy. Allow the tuna to sit in the marinade for about 5 minutes at room temperature so the flavors can absorb slightly. The mixture should look glossy and lightly seasoned rather than overly wet.

Place a generous scoop of the warm cooked rice into each serving bowl. Spread the rice slightly with the back of a spoon so it forms a comfortable base for the toppings. Add a handful of mixed salad greens beside or on top of the rice. The warmth of the rice should lightly soften the greens while keeping their crisp texture.

Spoon the marinated ahi tuna evenly over each bowl of rice and greens. Allow a small amount of the marinade to drizzle over the rice so it absorbs the savory flavor. Sprinkle the tops with the remaining sesame seeds for a nutty finish and light crunch. Serve immediately while the rice is warm and the tuna remains cool and tender for the best contrast in texture.