Traditional poke bowl

Ingredients:

• 900 g of sushi-grade fish (we recommend yellowfin tuna or blue marlin)
• 3 tablespoons soy sauce
• 2 tablespoons ponzu sauce
• 2 tablespoons toasted sesame seeds
• 1 tbsp tobiko (or other small caviar)
• 1 tbsp dark sesame oil
• 1 bunch green onions, chopped (about 1/3 cup)
• Half a sweet onion, thinly sliced
• 1 cup round grain sushi rice
• Furikake and unagi sauce for serving

Preparation:

1. Cut the fish into 1–2 cm cubes. Combine in a bowl with soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions, and sweet onions. Refrigerate for at least 20 minutes and up to 2 hours.
2. Meanwhile, cook the rice. Rinse the rice in cold water until the water runs clear, 3-5 times. Add the rice to a saucepan or rice cooker and cover with 1 cup of cold water. If using a saucepan, bring to a boil over medium-high heat. Once the water boils, reduce the heat to low and simmer, covered, until the rice boils, 10-15 minutes. Remove the rice from the heat and let it sit, covered, for 10 minutes, then fluff it with a fork.
3. To serve, add the desired amount of rice to a bowl. Spoon about 200 grams of poke on top. Serve with furikake and unagi sauce to taste. Enjoy!