Spicy Tuna and Salmon Poke Bowls

Instructions

1. 1

   Cook the rice

   Rinse the rice under cold water until the water runs mostly clear. Cook according to the package directions, then let it rest, covered, for 10 minutes.

2. 2

   Season the rice

   Mix the rice vinegar, sugar, and salt. Gently fold the mixture into the hot rice and let the rice cool until warm.

3. 3

   Marinate the cucumbers

   Toss the cucumbers with the rice vinegar, soy sauce, honey, and sesame oil. Let them sit for 10 to 15 minutes, then drain off most of the marinade before adding them to the bowls.

4. 4

   Prepare the snap peas

   Bring a small pot of water to a boil. Add the snap peas and cook for 45 seconds. Drain and rinse them under cold water, then pat dry and slice diagonally. For a firmer crunch, you can skip blanching and serve them raw.

5. 5

   Make the sesame sauce

   Whisk together the soy sauce, mayonnaise, honey, sesame oil, sriracha, and 1 tablespoon water. Add more water as needed until the sauce is creamy but easy to drizzle.

6. 6

   Prepare the fish

   Pat the tuna and salmon dry, then cut them into roughly ¾-inch cubes.

7. 7

   Dress the fish

   In a medium bowl, mix the mayonnaise, soy sauce, sesame oil, sriracha, and honey. Add the fish and fold gently until evenly coated. Dress the fish immediately before serving rather than letting it marinate.

8. 8

   Assemble

   Divide the warm rice between two wide bowls. Arrange the tuna and salmon, avocado, marinated cucumbers, and snap peas over the rice. Add the scallions and pickled ginger. Drizzle with the sesame sauce and finish with furikake or toasted sesame seeds.