Tuna Poke

2 cups short-grain sushi rice

1 1/2 teaspoons kosher salt, plus more

2 tablespoons dried hijiki (seaweed) 3 tablespoons mirin (divided use) 3 tablespoons soy sauce (divided use) 1/2 teaspoon sesame seeds, plus more for serving

1/4 cup unseasoned rice vinegar 1 tablespoon sugar

1/4 English hothouse cucumber, sliced in half lengthwise, sliced crosswise into half-moons

1 jalapeño, thinly sliced

2 scallions, thinly sliced

1/4 cup mixed fresh citrus juice (such as lime, lemon and grapefruit)

2 tablespoons white soy sauce or soy sauce

1 teaspoon toasted sesame oil

1/4 cup mayonnaise

1 tablespoon hot chili paste (such as sambal oelek)

3/4 pound highest-quality fresh tuna, cut into 1/2-inch pieces

1 avocado, chopped

Tobiko (for serving; optional)

Rinse and drain rice in a fine-mesh sieve several times until water runs clear. Let sit 30 minutes.

Combine rice and 2 cups water in a medium saucepan, season lightly with salt, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender, 18–22 minutes. Remove from heat and let sit 10 minutes. Fluff with a fork; keep warm.

Meanwhile, soak hijiki in 1/2 cup cold water in a small bowl until rehydrated and softened, 30–35 minutes. Drain and mix in a clean small bowl with 1 Tbsp. mirin, 1 Tbsp. soy sauce, and 1/2 tsp. sesame seeds; let sit 5 minutes. Drain.

Whisk vinegar, sugar, 1 1/2 tsp. kosher salt, and 2 Tbsp. water in another small bowl. Toss cucumber with a pinch of salt in another bowl and squeeze to expel excess water. Add cucumber and jalapeño to brine and let sit at least 10 minutes and up to 1 hour to pickle.

Soak scallions in a medium bowl of cold water until they begin to curl, about 10 minutes. Drain and squeeze dry.

Combine citrus juice, white soy sauce, oil, remaining 2 Tbsp. mirin, and remaining 2 Tbsp. soy sauce in another small bowl; set ponzu aside.

Whisk mayonnaise and chili paste in a final small bowl to combine; set spicy mayo aside.

Toss tuna, hijiki, drained pickles, scallions, and ponzu in a large bowl; season with salt.

Just before serving, toss avocado into tuna mixture. Divide rice among bowls and top with tuna mixture, a dollop of spicy mayo, more sesame seeds, and some tobiko, if using.

Serves 4.

Recipe from Bon Appetit