Hawaiian Ahi Poke Bowl

Step 1

Cut the ahi tuna into 1-inch cubes by placing the block on a cutting board, holding it steady with one hand, and slicing straight down through the flesh to create 1-inch-thick slabs, then turning the block 90 degrees and slicing again to create cubes.

Step 2

Pour 3 tablespoons of soy sauce and 1 tablespoon of sesame oil into a medium bowl, then place the tuna cubes in the bowl and stir gently with a spoon until all pieces are coated.

Step 3

Set the marinating tuna aside at room temperature while you prepare the other components, about 5 minutes.

Step 4

Place the cucumber on a cutting board and slice it lengthwise into thin half-moons about 1/4 inch thick, cutting from the tip to the root end.

Step 5

Use a sharp knife to slice the nori seaweed sheet into thin strips about 1/4 inch wide by cutting straight across the sheet.

Step 6

Divide the cooked rice between two bowls, spooning about 3/4 cup into each bowl and pressing gently to form an even base.

Step 7

Spoon the marinated tuna cubes and all the marinade liquid directly onto the center of each rice bowl, piling it in a small mound.

Step 8

Arrange the cucumber slices in a neat line on one side of the tuna, fanning them slightly as you lay them down.

Step 9

Scatter the nori strips over the top of each bowl in a light, even layer, letting some strips fall to the sides.