Sushi Rice Tuna Poke Dip

  • 1 Batch-Sushi Rice-see recipe below
  • 2 Tablespoons-Ponzo-or soy sauce
  • ½ Teaspoon-Fish Sauce
  • 1 Teaspoon-Sesame Oil
  • To Taste-Sriracha Hot Sauce
  • 1 Tablespoon-Shrimp Sauce
  • 2-6 Ounce-Sashimi Grade Tuna-sliced ½” thick, each strip in half longways, cubed
  • 1 Tablespoon-White Sesame Seeds-{plus extra for garnish}
  • 2 Each-Green Onion-sliced thin-{plus extra for garnish}
  • 1 Tablespoon-Fresh Ginger-grated
  • 1 Clove-Fresh Garlic-grated
  • ¼ Cup-Cilantro-chopped-{plus extra for garnish}
  • 1 Each-Jalapeno Pepper-stem/seeds removed, fine dice-{plus extra for garnish}
  • 1 Each-Fresno Chili-stem/seeds removed, fine dice-{plus extra for garnish}
  • To Taste-Fresh Lime Juice-add when serving of serve with lime wedges


  1. Make rice according to recipe instructions.
  2. Let rice come to room temperature while working on rest of dish.
  3. In a small mixing bowl whisk together ponzu/fish sauce/sriracha/shrimp sauce and set aside.
  4. In a separate bowl, add tuna/sesame seeds/onion/ginger/garlic/cilantro/jalapeno/fresno.
  5. Add ponzu mixture to tuna and gently combine with a spoon.
  6. In a small serving bowl add some rice and top with tuna poke.
  7. Garnish with fresno/jalapeno chili, cilantro and sesame seeds.

Sushi Rice

  • 1 Cup-Sushi Rice-short grain rice
  • 1 Cup-Water
  • 1 Tablespoon-Rice Wine Vinegar
  • 1 Tablespoon-Sugar
  • ½ Teaspoon-Kosher Salt


  1. Rinse rice in a fine mesh strainer until water runs clear.
  2. Allow rice to drain for at least 10 minutes.
  3. Place rice in a flat sauce pot and water and bring to a boil.
  4. Lower heat to lowest setting, cover, cook for 14 minutes without lifting lid.
  5. Meanwhile, in a small sauce pot over medium low heat {don’t allow to boil} combine vinegar/sugar/salt.
  6. Once sugar/salt dissolve into vinegar remove from heat and set aside until rice is done resting.
  7. Remove from heat, keep rice covered for 10 minutes.
  8. Fluff with a fork and place in a bowl.
  9. Slowly add vinegar mixture to rice a little at a time while mixing/slashing rice to coat.
  10. Once the vinegar mixture has been added set aside to come to room temperature.