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Morimoto's Tekka Don No Poke (Hawaiian Poke-Style Tuna Rice Bowls)

This recipe for Poke-Syle Tuna Rice Bowls from Morimoto will make you feel like you're at a restaurant. They're so easy to make, you won't believe you can this Japanese dish at home!
Course: Entree
Cuisine: Adapted from Morimoto's Mastering the Art of Japanese Home Cooking
Servings: 4 servings
Author: We are not Martha


  • 1/4 cup Japanese soy sauce
  • 1 Tbsp + 1 tsp mirin sweet rice wine
  • 2 tsp toasted sesame oil
  • 1-2 tsp tobanjan chile bean sauce (I recommend 2 tsp for a nice spicy kick)
  • 1 tsp granulated sugar
  • 1 lb. sushi-grade tuna cut into 1/2-inch cubes
  • 1/2 medium Haas avocado peeled, pitted, and cut into 1/2-inch pieces
  • 6 cups cooked short-grain white rice I used sushi rice
  • 1 nori seaweed sheet
  • 1/4 cup thinly sliced fresh shiso leaves AKA Japanese mint or perilla I substituted with mint
  • 1 tsp toasted sesame seeds


  • Combine soy sauce, mirin, sesame oil, tobanjan, and sugar in a medium mixing bowl and stir until sugar dissolves.
  • Add diced tuna and avocado to sauce in bowl, toss well, and let marinate for up to five minutes (but no more than that!).
  • Divide cooked rice between wide bowls and top with tuna and avocado mixture, leaving sauce behind.
  • Drizzle sauce over the tuna/avocado.
  • Tear nori sheets into small pieces and sprinkle over the bowls. Top with shiso leaves and sesame seeds.
  • Enjoy immediately!