Ahi Poke-Style Bowl, Cucumber & Avocado

Method

1. Rinse the rice in a bowl of cold water, swishing and draining, until the water runs nearly clear. Combine it with 1½ cups water in a lidded pot, bring to a boil, cover, cook on the lowest heat 15 minutes, then rest off the heat 10 minutes.
2. Stir the rice vinegar, sugar and ½ tsp Diamond Crystal kosher salt in a small bowl until dissolved. Fold it into the hot rice with a spatula and spread the rice out to cool to just warm.
3. Slice the cucumber and shred the carrot, and hold the avocado until the last minute so it stays green.
4. Whisk the soy sauce, sesame oil, lime juice, ginger and scallions in a large bowl set over a bowl of ice. Cube the tuna with a very sharp knife and keep it in the fridge until the dressing is ready.
5. Fold the tuna into the dressing no more than 10 minutes before serving. Divide the rice among 4 bowls, top with the cucumber, carrot, avocado and tuna, and drizzle with the chili crisp.

Food safety. This bowl contains raw fish. Buy tuna sold as sushi-grade or sashimi-grade (previously frozen) from a fishmonger or grocer you trust, keep it at 40°F or below, and eat it the day you buy it. Raw fish carries a risk of foodborne illness, especially for pregnant women, young children, older adults and anyone with a weakened immune system. To skip the raw fish, sear cubed salmon in a skillet to 145°F and dress it the same way.